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: servings

Calorie: 523kcal

Net Carb: 7g

Ingredients

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

GUACAMOLE:

1 small avocado
1 handful cilantro
½ tsp sea salt

Instructions

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.

Notes

Yields: 2 servings

Nutrition