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Stuffed Mushrooms


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  #1  
March 21st, 2009, 09:22 AM
Newbie
Join Date: Mar 2009
Location: Oklahoma
Posts: 4
I love cooking and I just found out I have GD.
These are my mother's stuffed mushrooms and I realised they're pretty low carb.


12 button mushrooms, the larger the better
Chicken of the sea imitation crab meat pouch (2.5 oz drained) or other imitation crab meat (chicken of the sea has 6g carb per serving, some others have more)
1/2 onion, chopped
garlic salt or 1-2 cloves garlic.
1 egg (optional...its good both ways, but w/o it falls apart more easily)
3-4 tbsp rolled oats ( you can use breadcrumbs but theyre higher carb)

Wipe mushrooms clean. With a paring knife, cut out the gills and inside area and scoop it out with a spoon. Also take out most of the middle flesh to create a little shell (as thin as possible w/o breaking) for the stuffing. Save the mushroom pieces.
This will take a while. Put mushroom shells in a baking dish.

Chop the mushroom pieces you had left over (or put in food processor) and add the onions to the mix. Chop/add the garlic or seasoning to taste. \
Saute the mushrooms and onions until onions are translucent. Add egg.
Add oats or breadcrumbs. Add more/less if it is too runny or too thick.
It should be rather mushy, and will firm when baked.

Fill the mushroom caps with the mixture and bake for 20-30 mins (guessing) at 350 degrees until they are cooked and the mushroom caps have released juices.

Top with monterey jack cheese (or any other cheese, but one with good flavor would be best...sharp cheddar is also good) and put back into the oven until melted.

They are my favorite and my mom used to cook them for me for every birthday.
You can change it up by substituting sausage for the krab meat or whatever you like.

They take some time...maybe an hour total, but they are worth it to me...and they taste awesome cold or reheated.
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