Easy Low Carb Diabetic Stuffed Mushrooms Recipe
A diabetic friendly recipe for low carb cheesy stuffed mushrooms
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Servings: 16
Ingredients
- 16 Large Fresh Cremini or White Mushrooms
- 1 tbsp Canola Oil
- 1 Slice Thick Canadian Bacon (or 2 thin slices)
- 2 tsp Minced Garlic
- ¼ Cup Minced Onion (fresh)
- 4 ounces Cream Cheese (low fat)
- ½ tsp Onion Powder
- 1½ cup Cheddar Cheese - Grated
- 1 medium Egg White
- ⅛ tsp Ground Black Pepper
- ⅛ tsp Salt
Instructions
- Preheat the oven to 375 °F (190 C)
- Line a sheet pan with aluminum foil or parchment paper.
- Clean the mushrooms and remove the stems and place caps on the baking sheet.
- Slice off the dried bottom of each of the stems and discard.
- Finely chop the remaining stem pieces (by hand or in a chopper)
- In a skillet, fry the bacon until crispy.
- Remove the bacon, chop it and return it to the pan.
- Add the canola oil to the pan along with the chopped stems, minced onion and garlic.
- Over medium heat, saute until cooked through. (About 5 minutes) and then remove from the heat.
- Add the softened cream cheese to a mixing bowl.
- Stir in the egg white, salt, pepper and onion powder and mix well.
- Pour in the sauteed mushroom stems mixture from the pan and stir.
- Stir in 1 cup of the grated cheddar cheese. Reserve the remaining cheese for topping the mushrooms.
- Combine until thoroughly mixed.
- Divide the filling between the 16 mushroom caps, making sure the filling is packed into each mushroom.
- Divide the remaining shredded cheddar cheese between the stuffed mushroom caps.
- Bake in the oven for 25 minutes. (you should see a melted cheese top and a small amount of liquid under the baked mushroom.)
- Remove from the oven and cool for a few minutes before serving.
