Need a quick and easy dinner that’s light on the carbs? If your schedule is packed to the rim with work, life and events, then cooking dinner at night after a long day may be the last thing you want to do. This recipe was created by making do with what is my fridge combined the lack of energy to cook anything difficult and the need for something comforting. Also in an effort to keep my diet low in carbs, I picked up a pack of giant portobello mushroom caps. With some chopped spinach, slices of salami, provolone and tomato, I had my recipe ready to go!
Lizzy M.’s Portobello Stacks
1 Portobello mushroom cap
1/4 cup frozen chopped spinach, thawed
Sea salt and freshly ground black pepper
Sprinkle of garlic powder
2 slices of salami
2 slices of provolone
2 slices of tomato
3 Basil leaves
1. Fill the portobello cap with the spinach and season with salt, pepper and garlic.
2. Stack or layer the salami, cheese and tomato slices as well as the basil leaves. Save one fresh basil leaf to top the portobello stack.
3. Bake in a conventional oven or toaster oven on 375 degrees for 10-12 minutes.
Enjoy this super simple carb-free meal any night of the week!