Low Carb Shredded Chicken and Vegetable Portabellas

Low Carb Shredded Chicken and Vegetable Portabellas

AuthorthenewfitchefCategory, , , , , DifficultyBeginner

I was in a hurry the other day and needed to make a quick lunch, so I used a can of chicken (Valley Fresh) for this recipe. You can use shredded chicken that you’ve made, but you will need to up the salt content a bit. Use the large portabellas for this dish. Each stuffed mushroom is 6 grams of net carbs.

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

4 large portabella caps, cleaned and gills removed
1 medium zucchini, grated and drained of excess liquid
3 medium green onions, finely chopped
1 clove garlic, minced (optional)
1 10 ounce can Valley Fresh chicken, drained well
¾ cup plain yogurt (not Greek yogurt)
¼ cup real mayonnaise
¼ cup shredded parmesan
tsp salt (add more if you are using homemade chicken)
tsp black pepper
tsp marjoram
2 dashes allspice

1

Preheat oven for 350 degrees

2

Place cleaned mushrooms into a large, lightly greased baking dish.

3

Place grated zucchini into a clean dish cloth or cheese cloth and wring all liquid from it.

4

Add zucchini to a medium bowl and add, chicken, yogurt, green onion, mayonnaise, parmesan, herbs and spices. Stir to combine and taste for salt content.

5

Scoop equal amounts of filling into each mushroom cap. Place into the oven and bake for 28-30 minutes or until mushrooms are tender (not mushy, but tender).

6

Remove from oven and let stand for 3-5 minutes before serving. You can serve these whole or cut them in half and serve with a side salad. This is a low carb, protein dense dish.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 290
% Daily Value *
Total Carbohydrate 9g3%
Dietary Fiber 3g12%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 large portabella caps, cleaned and gills removed
 1 medium zucchini, grated and drained of excess liquid
 3 medium green onions, finely chopped
 1 clove garlic, minced (optional)
 1 10 ounce can Valley Fresh chicken, drained well
 ¾ cup plain yogurt (not Greek yogurt)
 ¼ cup real mayonnaise
 ¼ cup shredded parmesan
  tsp salt (add more if you are using homemade chicken)
  tsp black pepper
  tsp marjoram
 2 dashes allspice

Directions

1

Preheat oven for 350 degrees

2

Place cleaned mushrooms into a large, lightly greased baking dish.

3

Place grated zucchini into a clean dish cloth or cheese cloth and wring all liquid from it.

4

Add zucchini to a medium bowl and add, chicken, yogurt, green onion, mayonnaise, parmesan, herbs and spices. Stir to combine and taste for salt content.

5

Scoop equal amounts of filling into each mushroom cap. Place into the oven and bake for 28-30 minutes or until mushrooms are tender (not mushy, but tender).

6

Remove from oven and let stand for 3-5 minutes before serving. You can serve these whole or cut them in half and serve with a side salad. This is a low carb, protein dense dish.

Low Carb Shredded Chicken and Vegetable Portabellas

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