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I made up this recipe. It was soooo good that i had to share it. It is safe for induction and very low carb. I hope everyone enjoys it as much as i have.
8 oz. package fresh whole mushrooms
3 tbsp. butter
2 tbsp. finely chopped green onion(tops only)
1 toe garlic, minced
mushroom stems, minced
6 oz. fresh white crab meat
3 tbsp. cream cheese
1 tbsp. freshly grated parmesan cheese
1 tbsp. freshly grated romano cheese
cayanne pepper (to taste)
black pepper (to taste)
salt (to taste)
white cooking wine
2-3 tbsp. melted butter
Pull the stems from the mushrooms and mince them. Place the mushroom caps in a dish, sides touching. Saute the mushroom stems, green onion and garlic in the 3 tbsp. of butter until soft, about 5 minutes.
Add all of the crab meat and cayanne pepper, black pepper and salt. Stir for a minute and then add the parmesan cheese, romano cheese and the cream cheese. Stir until cream cheese melts and it is well blended, about 2-3 minutes. Stuff each mushroom cap w/ this mixture . Be sure to pile it up on top and smooth it down. You might have 1 tbsp. of mixture left over that will not fit into your caps. It is good to eat it plain too!
LAst, melt 2-3 tbsp. butter in the microwave, pour that in between the mushroom caps and pour enough of the wine around the caps to coat bottom of dish and to suit your taste. Put this in a 350 degree oven for 20-30 minutes or until it looks done to you!
Enjoy!!
Peace, Lisa
8 oz. package fresh whole mushrooms
3 tbsp. butter
2 tbsp. finely chopped green onion(tops only)
1 toe garlic, minced
mushroom stems, minced
6 oz. fresh white crab meat
3 tbsp. cream cheese
1 tbsp. freshly grated parmesan cheese
1 tbsp. freshly grated romano cheese
cayanne pepper (to taste)
black pepper (to taste)
salt (to taste)
white cooking wine
2-3 tbsp. melted butter
Pull the stems from the mushrooms and mince them. Place the mushroom caps in a dish, sides touching. Saute the mushroom stems, green onion and garlic in the 3 tbsp. of butter until soft, about 5 minutes.
Add all of the crab meat and cayanne pepper, black pepper and salt. Stir for a minute and then add the parmesan cheese, romano cheese and the cream cheese. Stir until cream cheese melts and it is well blended, about 2-3 minutes. Stuff each mushroom cap w/ this mixture . Be sure to pile it up on top and smooth it down. You might have 1 tbsp. of mixture left over that will not fit into your caps. It is good to eat it plain too!
LAst, melt 2-3 tbsp. butter in the microwave, pour that in between the mushroom caps and pour enough of the wine around the caps to coat bottom of dish and to suit your taste. Put this in a 350 degree oven for 20-30 minutes or until it looks done to you!
Enjoy!!
Peace, Lisa
