Stuffed Portobello Mushroom Recipe | The Perfect Bright Line Eating Holiday Main Dish
Last year for Thanksgiving I made a Mushroom Wellington as the main dish and it was an absolute hit! You can find that recipe video here: https://youtu.be/1QxaRtz1Hys. This year though I wanted to create a main dish that was flour free since I am following the Bright Line Eating lifestyle which excludes flour and sugar. So, I took the filling from my Mushroom Wellington and put it into portobello mushroom caps, and it turned out to be perfectly delicious! Here is the list of ingredients I used for 1 serving for myself. Feel free to multiply as needed to serve however many will be at your holiday gathering.
INGREDIENTS
1/2 oz pecans
3 oz lentils (already cooked)
1/4 medium onion diced
2 oz mushrooms
3/4 tsp herbs de Province
1/4 cup frozen spinach
splash of cooking wine or other white wine
salt and pepper to taste
2 portobello mushroom caps
After all this was cooked, I ended up with a total of 10 oz of cooked stuffed portobello mushrooms. I subtracted the 0.5 oz pecans for my fat, and 3 oz lentils for my half a protein, and was left with 6.5 oz vegetables. So, I counted this as 1 fat, 1/2 protein, and 6.5 oz veggies for BLE.
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Watch next –Plant Based Bright Line Eating Thanksgiving Recipes
Recommended Playlist – Bright Line Eating Meals and Recipes
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