PORTABELLO "POTATO SKINS"
1 batch Portabello Mushroom "Fries"
4 tablespoons ranch dressing or dip *
2 ounces cheddar cheese, shredded
4 pieces bacon, cooked until crisp and crumbled
2 green onions, chopped
Prepare the mushrooms as directed and divide between four plates. Top each serving with some of the ranch dressing, cheese, bacon and green onions.
Makes 4 servings
Do not freeze
* I blended a little dry Hidden Valley Ranch dressing mix into 1/4 cup sour cream.
Per Serving: 427 Calories; 38g Fat; 16g Protein; 9g Carbohydrate; 3.5g Dietary Fiber; 5.5g Net Carbs
Don't be fooled by how small the mushrooms look after baking. This makes a hearty appetizer. A serving of four "potato skins" would also make a nice side dish or even a light lunch. Click the photo to see a close-up.