Italian Stuffed Mushrooms #healthyfood #dietketo #breakfast #food

These Italian Stuffed Mushrooms are a tasty full supper that is sound and loaded up with italian flavors. Ideal for those eating keto, low carb or whole30.

At whatever point I consider stuffed mushrooms, I think about the hors d'oeuvre that gets go around at extravagant gatherings. Regularly, they have crab, breadcrumbs and cheddar. They are staggeringly flavorful and I generally wished (or attempted) to make a full feast out of them. Italian stuffed mushrooms offer a superior thought for stuffed mushrooms that can be modified in a variety of ways.

I made these Italian stuffed mushrooms with ground turkey and some straightforward Italian seasonings. The beginning of the show is certainly fennel seed. It gives the meat a decent "wiener like" season without the majority of the nitrates and whatever different peculiarity frankfurters have nowadays. I likewise utilized almond flour alongside one egg to tie everything together.

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INGREDIENTS

• 4 large Portobello Mushroom Caps
• 1 pound Ground Turkey (or beef, pork, chicken)
• 1 cup Marinara Sauce (compliant marinara)
• 1 tbsp Fennel Seed
• 1/2 piece Onion, minced
• 2 tsp Garlic, minced
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Salt
• 1/4 tsp black pepper
• 1 egg
• 1/4 cup Almond Flour
• 1/8 cup Fresh Basil (FOR GARNISH)

INSTRUCTIONS

1. Pre-heat oven to 375
2. In a large bowl, add ground turkey, spices, egg and almond flour.
3. Mix with hands until fully combined and divide into 4 equal pieces.
4. Press each divided meat “burger” into the portobello mushroom cap.
5. Cook in oven at 375 for about 30 minutes or until meat mixture is cooked all the way through (160F)
6. Add warmed marinara to top of each mushroom cap before serving.
7. Garnish with fresh basil.

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Source : bit.ly/2lECLQo