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Here is a low carb stuffed mushroom that I swear to you tastes just like the olive gardens! I made them tonight and I wanted to cry they were so good!
8 medium mushrooms
1 6oz can of minced clams
1 Tbsp red onion minced
1 egg
1/2 tsp minced garlic
about 8 plain pork rinds
1 tsp oregano
1 Tbsp softened butter
1/4 shredded parmesan cheese (not the kind in the can)
1/2 cup mozz cheese
1/4 cup melted butter
preheat oven to 350 degrees.
Remove stems from mushrooms and wipe tops with a damp towel if needed. Do not run under water, it will toughen the mushroom.
Drain clams. Mix together clams, onion, garlic, parmesan cheese, mozzerella cheese, and butter until well blended. Put your pork rinds in a food processor until they are the consistencly of bread crumbs, they should equal around 1/4 cup once processed. Throw in some Italian seasoning mix while they are processing...I only used about 1/4 tsp. Mix in these pork rinds, and the oregano. Place your mushroom caps in a small buttered baking dish. Divide the stuffing among the mushroom, placing it in the well. Pour your melted butter on top of the mushrooms. Cover and bake for 40 minutes.
Remove from oven and sprinkle some more mozzerela cheese over the top. Eat while hot. SSSOOOOOOOOO YUMMY!
For all 8 here is the nutritional info I came up with through fitday. (I could only eat 4 before getting full)
Calories: 849
Fat: 53
Carbs: 17
Fat: 76
8 medium mushrooms
1 6oz can of minced clams
1 Tbsp red onion minced
1 egg
1/2 tsp minced garlic
about 8 plain pork rinds
1 tsp oregano
1 Tbsp softened butter
1/4 shredded parmesan cheese (not the kind in the can)
1/2 cup mozz cheese
1/4 cup melted butter
preheat oven to 350 degrees.
Remove stems from mushrooms and wipe tops with a damp towel if needed. Do not run under water, it will toughen the mushroom.
Drain clams. Mix together clams, onion, garlic, parmesan cheese, mozzerella cheese, and butter until well blended. Put your pork rinds in a food processor until they are the consistencly of bread crumbs, they should equal around 1/4 cup once processed. Throw in some Italian seasoning mix while they are processing...I only used about 1/4 tsp. Mix in these pork rinds, and the oregano. Place your mushroom caps in a small buttered baking dish. Divide the stuffing among the mushroom, placing it in the well. Pour your melted butter on top of the mushrooms. Cover and bake for 40 minutes.
Remove from oven and sprinkle some more mozzerela cheese over the top. Eat while hot. SSSOOOOOOOOO YUMMY!
For all 8 here is the nutritional info I came up with through fitday. (I could only eat 4 before getting full)
Calories: 849
Fat: 53
Carbs: 17
Fat: 76
ensive I would also try using crab, and adjusting the count accordingly. 
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