About
What starts as a side dish turns into a genius addition to a vegetarian meal. Meaty portabella slices are served in a piping hot skillet full of bubbling cheddar cheese sauce. You can turn this into a meal by serving over zucchini noodles, spaghetti squash, or cauliflower rice. There’s enough cheese sauce to lay thick on your plate!
Ingredients
- ¾ cup heavy cream
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- 1 ½ teaspoon, whole pieces dill weed, fresh
- 1 ¼ cup, shredded cheddar cheese
- 3 ½ ounce portabella mushrooms, raw
Instructions
- Preheat and oven so you can set the broiler on high later. Start with heating the cream, salt, pepper, and onion powder in an oven-safe skillet over medium heat on the stove.
- Bring the cream to a simmer, then reduce to a low heat. Whisk in the dill and cheddar cheese. Whisk until the cheese has melted.
- Keep the cheese sauce gently bubbling as you slice the portabella into 8-10 pieces. Press the mushroom slices into the cheese sauce.
- Transfer the skillet to your oven with the broiler set on high. Broil for 5 minutes. Allow the skillet to cool for 2-3 minutes before serving.
Nutrition Facts
- Servings: 2
- Calories: 600.6kcal/2512.9kJ (per serving)
- Fat: 55.9g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 19.8g (per serving)
