SEASONED-STUFFED MUSHROOMS
12 large mushrooms
1 tbs. Neufchatel cream cheese
2 tsp. dried herbs
2 tbs. seasoned crushed pork rinds)
Preheat oven to 350 degrees. Remove stems from mushrooms and chop finely. Place caps on large, sprayed with Pam, baking pan. In sprayed with Pam skillet cook and stir chopped mushroom stems 3 minutes. Stir in cream cheese, herbs and breadcrumbs and cook and stir for 2 minutes. Season to taste with salt and pepper. Spoon cream cheese mixture into caps. Coat with cooking spray. Cover pan with aluminum foil and bake 15 minutes or until tender. Remove foil and bake 6 minutes longer or until tops brown.
Optional: add 1 tbs. finely chopped green onions with tops to mushroom stems before cooking to add more color.
4 servings; 4 net carbs
*www.cookbookresources.com*
12 large mushrooms
1 tbs. Neufchatel cream cheese
2 tsp. dried herbs
2 tbs. seasoned crushed pork rinds)
Preheat oven to 350 degrees. Remove stems from mushrooms and chop finely. Place caps on large, sprayed with Pam, baking pan. In sprayed with Pam skillet cook and stir chopped mushroom stems 3 minutes. Stir in cream cheese, herbs and breadcrumbs and cook and stir for 2 minutes. Season to taste with salt and pepper. Spoon cream cheese mixture into caps. Coat with cooking spray. Cover pan with aluminum foil and bake 15 minutes or until tender. Remove foil and bake 6 minutes longer or until tops brown.
Optional: add 1 tbs. finely chopped green onions with tops to mushroom stems before cooking to add more color.
4 servings; 4 net carbs
*www.cookbookresources.com*
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