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These low-carb mushroom caps require a broiler, although you could probably make them in the oven without one – I’m just not sure how long the cook time would be. It can also be a little tricky for folks who aren’t good at cooking two things at once (like me), but the cook time is short enough that if you do the steps separately, it shouldn’t be cold. At just 3g net carbs, these make a great meal, and could be coupled with garlic greens as a side.
You’ll want to select large mushroom caps with a consistent size if you can.
Low-Carb Chicken-Portobello Broilers
- Preheat broiler.
- Cut chicken breast in half lengthwise, then thinly slice crosswise.
- Heat oil in a large nonstick skillet over medium heat. Add the chicken and green onion and cook 3-4 minutes until chicken is no longer pink. Add the eggs and cook until firm.
- Place the mushroom caps, ribbed side up, on a foil-lined baking sheet. Sprinkle with salt, pepper and herbs and broil for about 7 minutes, turning once, until slightly soft and dark in color.
- Remove mushroom caps from oven and spoon egg mixture into them. Top with cheese and broil for 1 minute until melted.
This recipe originally came from Atkins.