Stuffed Mushroom Caps with Cheese

I am constantly on a diet.  Usually one limiting carbs. I am always looking for something to serve as a main dish that is filling, low in carbs, and satisfying.  This recipe for Stuffed Mushroom Caps does that and more.

This recipe is an “add as much as you like”

Stuffed Mushroom Caps with Cheese

Portabella mushroom caps, de-stemmed and gills cleaned out

2 cans Rotel “Chili Fixin’s” tomatoes

1 can Rotel Tomatoes and Green Chili’s

2 lbs. ground beef

1 med onion, finely chopped

4 cloves of garlic, finely minced

8 oz. shredded mozzarella cheese

Preheat the oven to 400 degrees F.

Brown the ground beef in a large skillet.  Add the onions, garlic, and Rotel (all three cans).  Cook until most of the liquid has evaporated.  Taste and adjust the seasonings.

Place the mushroom caps on a baking sheet.  Fill each cap with the beef filling.  Top with shredded mozzarella cheese and place in the oven.  Bake until the cheese is bubbly and brown.  Remove and serve immediately.