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    hCG Diet Week 7 Menu: Fajita Stuffed Portobello Mushrooms - Phase 4 Recipe | 523 cal | 44g protein | 32g fat | 7g net carbs

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    Fajita Stuffed Portobello Mushrooms

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    Meal Plan Category: Week 7
    Course: Beef
    Recipe: Main Meals
    Servings: 2 servings
    Calorie: 523kcal
    Net Carb: 7g


    • 4 large portobello mushrooms caps
    • 12 oz skirt steak thinly sliced
    • 1 medium bell pepper julienned
    • 1 small white onion thinly sliced
    • 1 tsp ground cumin
    • 1/4 tsp dried oregano
    • 1/8 tsp garlic powder
    • 1/2 tsp sea salt
    • 1 tbsp olive oil


    • 1 small avocado
    • 1 handful cilantro
    • ½ tsp sea salt


    • PREHEAT oven to 350 degrees and line a baking sheet with parchment paper. Remove gills and stems from cap to make space for filling using the tip of a spoon (do carefully if you want to keep the mushrooms looking nice). Place onto parchment paper open side facing down. Bake 10 minutes. Remove from oven and set onto a plate.
    • WHILE mushrooms bake, heat olive oil in a large pan oven medium-high heat. Add bell pepper and onion, cook 5 minutes stirring once. Add sliced steak, cumin, oregano, garlic powder and 1/4 teaspoon sea salt. Cook 5-7 minutes longer depending on desired doneness of steak.
    • MASH avocado using a fork, stir in cilantro and remaining sea salt. Fill portobello caps with steak and veggie mixture (about 1 cup filling per cap). Top with a dollop (1 tbsp) of guacamole on each cap before serving.


    Yields: 2 servings


    Calories: 523kcal | Carbohydrates: 19g | Protein: 44g | Fat: 32g | Fiber: 12g | Net Carbs: 7g