Mmmmm….Mushrooms. 🙂 These little yummy things are the absolute creamiest, salty, bacony, mushroomie goodness you could ask for! Go on, cook you up some! 🙂
5 slices cooked bacon, chopped
1 tbsp EVOO
2 tbsp diced onion (or minced)
salt, pepper to taste
6 medium white mushrooms, stems removed (chop and reserve stems)
1/4 cup grated parmesan
4 oz cream cheese
Preheat oven to 350 degrees
Cook bacon, chop and set aside.
Prepare mushrooms, chop stems and set aside.
In a saucepan add EVOO, onions, a bit of salt and pepper. Allow to cook down until translucent.
Add mushroom stems. Allow to cook about 5 minutes. Add bacon.
Meanwhile, line a greased baking sheet with mushrooms (open side up).
Next, add 1/4 cup Parmesan to the mushroom, onion and bacon mix. Stir well.
Add in 4 oz cream cheese (I find cubing this works best)
Allow the mix to melt and add seasonings as needed (salt and pepper).
When fully melted and combined, scoop mix into each of the 6 mushroom caps
Place into the oven for 15-20 minutes or until the mushrooms are soft and the filling is hot, cheese melted, etc.
I had a cube steak simply cooked in the oven with EVOO, salt, pepper and parsley (no carbs) and my three stuffed shrooms were only 6.5 net carbs. That was my entire meal! Talk about low carb! 🙂
Nutrition info: (PER MUSHROOM)
NET carbs: 2.17 grams
Fat: 6.17 grams
Protein: 4.67 grams