Low Carb Stuffed Mushrooms Recipe

OK, I made these for my family and they loved them!

Ingredients: Large Mushrooms, onion, celery stalk, TGI Fridays Spinach Cheese and Artichoke Dip, parmesan cheese.

1. First, I bought a package of the large mushrooms at Costco. These were only $5.99 there. I then took about 20 of them and took off the stems, wiped them if needed, brushed them with melted butter inside and out, and put them on a cookie sheet.
2. Chopped up the onion and celery stalk in the Cusinart and sauteed them on the stove in butter until the onion was clear.
3. Chopped up the mushroom stems.
4. Cooked the TGI Friday dip per instructions.
5. Combined onion, celery, chopped mushroom and TGI Friday dip in a bowl and then put them in the mushroom caps.
6. Sprinkeld with parmesan cheese.
7. Convection baked them for about 5 minutes at 450 and then broiled them a few minutes or until done.

Easy and delicious!

Let me know if you liked them!

Comments

[B Williams]

Here are some more stuffed mushroom recipes:

Mushrooms stuffed with Crabmeat & Cream Cheese

1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
House Seasoning, recipe follows
2 portobello mushroom caps, or 10 white mushrooms caps
1/2 cup bread crumbs
Nonstick cooking spray

Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green

onions and Parmesan. Season with House Seasoning, to

taste. Stuff the mushroom caps with the mixture and top

with bread crumbs. Spray the tops with nonstick spray to

help them brown. Transfer to the oven and bake for about

20 minutes, or until the filling is hot and melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight

container for up to 6 months.

-------------------
Stuffed mushrooms with sausage

From Chef Nick:
If ground smoked sausage isn't available you can add 1/2

teaspoon of a liquid natural smoke product (like

Wright's) to 1/2 pound ground pork (not pork sausage).
INGREDIENTS:
1/2 pound fresh, ground smoked sausage, cooked and

drained
24 large mushrooms, stems removed
1/2 pound cream cheese
1 ounce Parmesan cheese, grated
PREPARATION:
Cook mushrooms at 350° for 7 minutes. Allow to cool.
Mix cooled sausage, cream cheese, and Parmesan.

Fill each mushroom with 1 teaspoon of filling. Bake at

350° for 7 minutes

-------------------------------------------------
Fabulous Stuffed Mushrooms
From Diana Rattray,

These stuffed mushrooms are low carb and delicious.
INGREDIENTS:
2 pounds medium mushrooms
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
2 Tablespoons chopped green onion
PREPARATION:
Remove stems from mushrooms; chop enough stems to equal

1/2 cup. Cook 1 pound of the mushroom caps in 3

tablespoons of the butter over medium heat for 5

minutes; drain off fat. Repeat with remaining 1 pound of

mushroom caps and 3 tablespoons butter.

-----------------------------------------------------
Swiss Stuffed Mushrooms
From Diana Rattray,

Stuffed mushroom recipe with Swiss cheese and bread

crumbs.
INGREDIENTS:
1/2 cup shredded Swiss cheese
1 hard cooked egg, finely chopped
3 tablespoons fine dry bread crumbs, plain
1 small clove garlic, finely minced
2 tablespoons butter, room temperature
16 ounces large mushrooms (about 1 to 1 1/2 inches in

diameter)
1/4 cup melted butter
PREPARATION:
In a bowl, combine shredded Swiss cheese, egg, crumbs,

garlic, and 2 tablespoons room temperature butter. Blend

well.
Remove stems from mushrooms. Place unfilled mushrooms on

a baking sheet, rounded top-side up.

Brush with melted butter Broil for 3 to 3 minutes about

4 inches from heat. Remove from broiler; turn mushrooms

over. Fill with egg and cheese mixture. Return filled

mushrooms to the oven and broil for 1 to 2 minutes

longer.
Makes about 2 1/2 to 3 dozen stuffed mushrooms.-----
------------------------------------------
Stuffed Mushrooms
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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More stuffed mushrooms below.
INGREDIENTS:
1 dozen fresh large mushrooms
1/2 cup melted butter, divided
2 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped onion
1 1/2 cup fresh bread crumbs
1/2 teaspoon salt
dash black pepper
dash ground cayenne pepper
Parmesan cheese

PREPARATION:
Directions for stuffed mushrooms
Clean mushrooms; remove stems, leaving caps whole. Chop

stems. Sauté mushroom caps in 3 tablespoons of butter;

set aside. Sauté chopped stems, green pepper, and

chopped onion in remaining butter until onion is tender;

stir in bread crumbs, salt, pepper, and cayenne pepper.

Stir to mix well. Stuff each mushroom cap with bread

crumb mixture; sprinkle each stuffed mushroom with a

little Parmesan cheese. Place stuffed mushrooms in a

greased baking dish. Bake at 325° for 15 minutes.

Stuffed mushrooms serve 8.