Low carb stuffed mushrooms

I got a box of mushrooms the other day. Plain, ordinary mushrooms. On the top were two gigantic specimens. Beautiful. Clean. Inviting. What could I do with them to complement the chicken roasting in the oven? Hmm.

Years ago I made stuffed mushrooms but the stuffing was made mostly of bread crumbs. A total taboo on my low carb diet. What to do?

Here’s what…….

2 large mushrooms (clean…I wipe them)

tablespoon of butter

tablespoon of cream cheese

tablespoon of grated parmesan

a pinch of onion and garlic powder


Pull the stems off the mushrooms. Trim the end of the stem. Chop it up. Fry it in the butter until just starting to brown. Allow the fried mushroom stems to cool for a few minutes. Then mash them into the cream cheese, parmesan, and spices with a fork. Stuffing!!!

Place the mushroom cap upside down in an oven proof dish. Fill the depression in the mushroom cap with the stuffing mixture. Bake the mushrooms in the oven at 375 degrees F until the mushrooms slightly collapse and start to release their liquid.

Serve and eat hot.