What you need:
- 6 small portobello mushrooms, totaling 6 ounces (170 g)
- 1 6-ounce (170 g) package garlic and herb spreadable cheese (Boursin or Allouette)
- 2 tablespoons (10 g) crushed pork rinds
- Wipe the mushrooms clean, and remove the stems (save them to slice and saute to serve over steaks or in omelets). Divide the cheese between the mushroom caps. Sprinkle each one with a teaspoon of pork rind crumbs.
- Arrange your mushrooms in a shallow baking pan. Add just enough water to cover the bottom of the pan. Bake for 30 minutes at 350°F (180°C), and serve hot.
- These are good with the Mustard-Horseradish Dipping Sauce, but they're just fine as is.
Nutrient breakdown per serving:
- 27 calories
- 2 g fat
- 1 g protein
- 1 g carbohydrate
- trace dietary fiber
- 1 g usable carbo