Garlic Cheese Stuffed Mushrooms

These are the easiest stuffed mushrooms you ever made, and really yummy, too.

  • 6 small portobello mushrooms, totaling 6 ounces (170 g)
  • 1 6-ounce (170 g) package garlic and herb spreadable cheese (Boursin or Allouette)
  • 2 tablespoons (10 g) crushed pork rinds

Wipe the mushrooms clean, and remove the stems (save them to slice and saute to serve over steaks or in omelets). Divide the cheese between the mushroom caps. Sprinkle each one with a teaspoon of pork rind crumbs.

Arrange your mushrooms in a shallow baking pan. Add just enough water to cover the bottom of the pan. Bake for 30 minutes at 350°F (180°C), and serve hot. These are good with the Mustard-Horseradish Dipping Sauce (page 446), but they’re just fine as is.

YIELD: 6 servings

Each with: 27 calories; 2 g fat; 1 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

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