Atkins Friendly Sauteed Portobello Mushrooms with Roasted Garlic Goat Cheese Recipe

The Atkins Diet can be intimidating, even daunting, to some. As I slowly adjusted to the dietary limitations, finding exciting dishes becomes difficult and very important for my success. Adding in creative, non-meat, dishes was a great way to eat a bit lighter while maintaining the diet. This recipe requires no preparation and is great for a working lunch. I used this recipe in my light lunch rotation and also on my days between workouts. You can also make this dish as a side dish or to add to your best chicken recipe. It is heavy in healthy fat olive oil and also big in taste! The tang of the goat cheese is a great counter to the hearty earthy taste of a good Portobello mushroom.

Ingredients: (Serves 2)

2 Portobello Mushrooms (caps about palm size; washed and patted dry)

1/2 tbsp. fresh oregano, chopped

3 tbsp. extra virgin olive oil

1/2 tbsp salted butter

1 tbsp. Chavrie® Roasted Garlic Goat Cheese to dress

Directions:

1. Heat 3 tbsp olive oil, oregano and salted butter, in skillet over medium heat.

2. Add Portobello caps

3. Cook for 6-9 minutes until soft, cooking time will vary slightly by thickness.

4. Dress with Goat Cheese to taste.

5. Enjoy.

Shopping List:

2 Portobello Mushrooms (caps about palm size)

Fresh Oregano

Extra Virgin Olive Oil

Chavrie Roasted Garlic Goat Cheese

Salted Butter

(Your local Farm Market or fresh food market should carry Portobello Mushrooms year-round. )

Nutrition Information:

Serving Size: 2 Portobello Caps with 1 tbsp Goat Cheese

Amount per serving:

Calories: 437

Total Fat: 44g

Saturated Fat: 7

Cholesterol: 20mg

Sodium: 60mg

Carbohydrate: < 1g

Protein: 6g