Gluten-free, low carb and delicious!
Serves 2 as a main dish.
- 4 large Portobello mushrooms (stems removed)
- 3-4 vine-ripened tomatoes
- 200g minced fresh organic chicken breast
- 2 rashes of organic lean bacon (chopped)
- Olive oil
- Salt and pepper
- Approx 1/3 cup Chopped Spanish black olives
- 1 large leek
- ½ large white onion
- Large handful shredded fresh basil
- Chopped fresh parsley
- Parmigianino Reggiano cheese
- Chili flakes (optional).
Heat up about 2 tablespoons of olive oil. Chop the onion and the leek. Sweat the onion and leek until slightly brown, add the chicken and chopped bacon and chili flakes and cook until browned. Dice up the tomatoes. Add the tomatoes, olives and pinch of salt and pepper to the mix. Sauté the ingredients until the tomatoes are softened. Squeeze some fresh lemon juice over the ingredients.
Add a large handful of chopped fresh basil to the ingredients and gently mix through. Spray olive oil on a baking sheet and place the mushrooms on the sheet with the bottom side up.
Add the mixed ingredients from the saucepan into each mushroom and top with grated Parmigianino cheese. Place the baking sheet into the preheated oven and bake for approximately 12- 15 minutes (depending on size of mushroom) on approximately 200 degrees Celsius.
Sprinkle with fresh chopped parsley and serve with my simple side salad (pictured) of arugula (rocket), avocado and toasted pine nut salad with lemon and olive oil dressing. So tasty I could not resist tucking in before I shot the photo!