Provolone and Pesto Stuffed Mushrooms
Nutrition per Serving
250
Calories
12g
Protein
10g
Carbs
15g
Fat
This recipe includes Portobello mushrooms, provolone cheese, pesto, garlic, olive oil, and seasonings. Mushrooms have a low GI, making them a great choice for a PCOS-friendly diet.
Ingredients
8 large Portobello mushrooms, 1 cup provolone cheese (shredded), 1/2 cup pesto, 2 cloves garlic (minced), 1 tablespoon olive oil, Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). 2. Clean mushrooms and remove stems. 3. In a bowl, mix provolone cheese, pesto, and minced garlic. 4. Spoon the mixture into the mushroom caps. 5. Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. 6. Bake for 20 minutes or until the cheese is bubbly and golden.
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