Stuffed Button Mushrooms Low Carb Food

STUFFED BUTTON MUSHROOMS

Steps:

• Pull out the stalk of mushrooms.
• scoop out a bit of the inside if you would like them deeper.
• mix cream cheese and parmesan cheese together (regular parmesan works too but I like extra sharp parmesan).
• add salt, pepper and a little bit of garlic to taste.
• stuff the mushrooms.
• sprinkle a little paprika for colour.
• grill until slightly golden.
• don't put too many on a plate as they are very rich.

STUFFED BUTTON MUSHROOMS LOW CARB!!!

Steps:

• Place the artichokes in a food processor and process until completely minced.
• In a small sauce pan, add the cream cheese, garlic, heavy cream and minced artichoke hearts.
• Cook on medium heat stirring constantly until the cream cheese is melted and creamy.
• Remove the mixture from the heat and add in the shredded cheese, salt and pepper to taste.
• Stir in the french fried onion crumbs.
• Butter a foil lined baking dish.
• Put a tbsp of the filling in each mushroom and place them on a baking dish.
• Bake on 400degrees F. for 15 minutes or until the cheese is bubbly and golden brown on top.

LOW CARB SPINACH STUFFED MUSHROOMS

Steps:

• Pre-heat oven to 425.
• Wash, dry and de-stem mushrooms. Save stems for another use or throw away.
• In a large bowl, mix undrained cottage cheese, feta, mozarella, spinach, oregano, onion powder and garlic powder.
• Stuff each mushroom cap with 1 - 2 Tb of cheese filling, depending how big your mushrooms are. Don't be afraid to overfill a bit.
• Place mushrooms on a baking sheet that has been sprayed w/Pam.
• Lightly spray mushrooms with olive oil and sprinkel with seasoning salt.
• Cook for 20 - 25 minutes until cheese starts to brown on top.

LOW CARB CRAB STUFFED MUSHROOMS

Steps:

• Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
• Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
• Preheat oven to 350 degrees.
• Clean, dry and stem mushrooms; discard stems.
• Scoop out and discard gills.
• Fill mushrooms with the crabmeat mixture.
• Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
• Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.

STUFFED MUSHROOMS - LOW CARB

Steps:

• Mix cooked sausage, cream cheese, mushroom stems and crushed pork rinds in a bowl.
• Place mushrooms in a microwave-proof glass container, I typically use the 9" cake pan.
• Stuff with filling, cover with plastic wrap, and fold back a corner of the plastic wrap.
• Cook on high in the microwave for 5-6 minutes, or until mushrooms are moist and stuffing has melted a little.
• Leftover stuffing can be rolled into balls and cooked in the sausage grease.