6 large Portobello mushrooms
1 table spoon of butter
1 cup of baby leaf spinach
500 grams beef mince
2 cups of shredded mozzarella cheese
6 tea spoons of Chia Seeds
1 tea spoon of minced garlic
1 table spoon of Himalayan salt
1 table spoon of cracked pepper
1 jar of Dolmio No Added Sugar Classic Tomato Sauce
Preheat Oven to 200’ Celsius
Remove stems from mushrooms and place on an oven tray. I placed foil on my tray to help the mushrooms not stick.
Fry up the mince in a frying pan, add the garlic, salt and pepper and any other spices you may like.
Once the mince is brown add ½ of the jar of Dolmio No Added Sugar Classic Tomato Sauce and 200mls of water. Let is simmer for 5 minutes.
While waiting for the mince. Melt the butter and brush mushrooms all over with butter.
Place the mushrooms on a tray in the oven by themselves for 5 mins.
Once mince mixture is ready, take out mushrooms and spoon the mince mixture evenly onto the mushrooms, don’t let the mince sit too high as it will fall off the mushrooms.
Sprinkle a teaspoon of chia seeds to the top of each mushroom then add the spinach leaves and the cover the top of the mushrooms in mozzarella cheese.
Place in the oven for 15 mins.
Take out of the oven – eat warm.
You can add more cheese if you like J I had never liked mushrooms but these are so easy and so yummy! Like mini pizzas.. just the keto way!