I love using fresh ingredients. When I was younger and had more time, I kept a small garden with my favorite veggies. It was such a satisfying feeling being able to plant, grow and cook my own food. I had a sense of pride in feeding my family from my labor of love.
Some of my best times come from spending time in the garden with my oldest daughter, Loren. I have to say that potatoes are the most fun to plant and harvest. We would build a mound of dirt, place a sprouted potato in the mound and watch it grow over the next few weeks. Of course I’d have to answer the almost daily question “Are they ready yet?”. Finally, one day they are ready for harvest... that is the best part! Potatoes are a root vegetable so they grow down and picking them is like digging for treasure. Loren would attack the mound of dirt looking forward to her long awaited buried treasure and potato after potato would deliver a loud cheer. Just when she thought she was done we‘d check again and there would almost always be just one potato more hiding.
Life has gotten a lot more complex since then.... so now there is nothing better than going to the farmer’s market, picking your own fresh produce and creating your dish from what’s on hand! I can still feel good about the fresh ingredients while supporting small local businesses. This recipe was created last summer while visiting the Havre de Grace Farmer’s Market. My inspiration was beautiful plump just picked that morning fresh portobello mushrooms from a family owned farm, Honeymoon Farm. The fresh thick cut bacon was from Deer Meadow Farm, a local farm in Aberdeen, MD. I found fresh spinach at another stand and had the rest of the ingredients on hand. (Website links listed below) This recipe could be a side dish or a main dish. The meatiness of the mushroom and the creamy spinach and cheese is very filling with virtually no carbs. Don’t skimp on the bacon it’s one of the best parts. The extra bacon pieces that fall off onto the stone get extra crispy and turn into little bits of smoky goodness that melt in your mouth.
Low Carb Spinach and Cheese stuffed Mushrooms with Crispy Bacon Ingredients
2 Large Portobello Mushroom caps
Olive Garden Italian dressing (or any Italian dressing)
1 egg
1 clove Garlic minced, (I don't like a lot)
Salt and pepper
2-4 TB Parmesan Cheese
3 TB Pecan Nut Crumbs (pulse chop pecans to bread crumb consistency)
1 TB melted Butter
1/2 cup Mozzarella Cheese
5-6oz fresh Baby Spinach
cooked Bacon, chopped
1. Wash, then remove stem and gills of 2 portobello mushroom caps. Coat lightly with Olive Garden Italian dressing (any Italian dressing)
2. Bake in a preheated oven @350 10-12 mins.
3. Mix nut crumbs with melted butter and set aside.
4. Beat together: egg, garlic, Salt and pepper
5. Then add: Parmesan cheese, 2 TB of the nut crumbs, mozzarella cheese and Mix well.
6. Microwave approx 5-6oz fresh spinach for 40 seconds to wilt. Mix into egg mixture.
5. Before stuffing remove liquid from inside caps. Divide mixture between caps.
6. Top with mozzarella, 1 TB nut crumbs, sprinkle of Parmesan cheese, and chopped cooked bacon.
7. Bake for 10-12 mins more. I also used a baking stone which helps crisp extra bacon.
Approximate nutritional value for each stuffed Mushroom:
Calories. 350
Net Carbs. 6.7
Carbs. 8.7
Fiber. 2
Protein. 25
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