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Induction Safe Stuffed Mushrooms. Delicious!
I found this recipe on allrecipes.com and made it for dinner tonight. What a treat, they are REALLY fantastic. 
Only 2g net carbs per mushroom. And they're induction friendly! Also, it did NOT take me 25 minutes of prep time as estimated, 10 tops. Recipe on Allrecipes.com
My nutritional calculation, using FitDay:
Per Mushroom: 110 calories, 10g fat, 2g carbs, 3g protein
Mouth-Watering Stuffed Mushrooms
Submitted by: Angie Zayac
Rated: 5 out of 5 by 550 members
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 12 servings
"You won't find breadcrumbs in these unique mushroom caps--here, a cream cheese and parmesan based filling will get you stuffed."
INGREDIENTS:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 1/28/2006
Only 2g net carbs per mushroom. And they're induction friendly! Also, it did NOT take me 25 minutes of prep time as estimated, 10 tops. Recipe on Allrecipes.comMy nutritional calculation, using FitDay:
Per Mushroom: 110 calories, 10g fat, 2g carbs, 3g protein
Mouth-Watering Stuffed Mushrooms
Submitted by: Angie Zayac
Rated: 5 out of 5 by 550 members
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 12 servings
"You won't find breadcrumbs in these unique mushroom caps--here, a cream cheese and parmesan based filling will get you stuffed."
INGREDIENTS:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://allrecipes.com/favorites/
ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 1/28/2006
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