2 Portobello Caps
2 Tbsp Ground Beef
2 Tbsp chopped onion
3 cloves garlic
2 Tbsp La Bomba (optional)
2 slices low-fat provolone
salt and pepper to taste
chopped tomato and cilantro to garnish
Grill the open side of the mushroom for about 2 minutes direct at 400*. Sautee the onion and garlic in a touch of EVOO. When translucent add the ground beef and bomba. Stir to mix. Top the mushrooms with the mixture, salt, pepper, and top with a slice of cheese.
Back on the egg direct at 400* for about 5 minutes until the mushrooms are done and the cheese melts.
Garnish with a little more pepper, chopped tomato and cilantro. I also used a dash of balsamic vinegar.
Each mushroom comes in under 200 calories total. This was a very filling, tasty meal.