I went out for lunch at a winery yesterday, and on the platter we ordered was stuffed mushrooms. Been doing a bit of research, they are yummy finger food, look just like little quiche and have very few carbs.
Serves: 12
12 whole medium sized mushrooms
1 tablespoon olive oil
2 cloves garlic, crushed
200g cream cheese, softened
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Preparation:10min › Cook:25min › Ready in:35min
Preheat oven to 180 degrees C. Line a baking tray with baking paper. Clean mushrooms with a piece of damp kitchen paper. Carefully break off stems. Chop stems finely - or puree in a blender - discarding any tough ends.
Heat oil in a large frying pan over medium heat. Add garlic and chopped mushroom stems and gently cook until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is cool, stir in cream cheese, parmesan cheese, black pepper and cayenne pepper. Mixture should be very thick. Using a teaspoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking tray.
Bake for 20 minutes or until the mushrooms are piping hot and liquid starts to form under caps.