Fructose Free Chicken & Avocado Stuffed Portobello Mushrooms
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps (about 4–5 inches across), stems and gills removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the filling
- 1 lb ground chicken
- 1 tbsp olive oil
- ½ cup red bell pepper, finely diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 scallions (green tops only), thinly sliced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp apple cider vinegar
- 2 ripe avocados, pitted and diced
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced (about 2 tbsp)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Using a spoon, scrape out the dark gills from the underside of each portobello cap and discard. Brush both sides of each cap with 1 tbsp of the olive oil (reserved for the mushrooms) and season with 1/4 tsp salt and 1/8 tsp black pepper. Arrange gill-side up on the prepared baking sheet.
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