These cheesy, low-carb stuffed mushrooms are jam-packed with flavor and sure to please your family. Each warm and cheesy bite is loaded with bold flavor.
1poundwhite mushroomswash, pat dry, and remove stems (reserve stems)
8 ounces cream cheese
½cupParmesan cheesegrated
2clovesgarlicuse a press for the most flavor
1tablespoon olive oil
½black pepper
¼celery salt
¼paprika
¼cayenne pepper
½onion powder
½garlic powder
Instructions
Wash and clean your mushrooms well in cool water, gently pop out the stems, and set them aside.
Press your 2 cloves of garlic, and chop reserved mushroom stems.
Heat a skillet with olive oil. Sautee your garlic, and mushrooms until the juices are mainly evaporated.
Remove your pan from heat, and let you veggies cool. Once your veggies are cool add you cream cheese directly to your pan (so you don’t have to dirty another bowl, and so you can absorb all the extra flavoring) mix well. Add your spices, and shredded Parmesan cheese. I found using a tablespoon-sized cookie scoop worked best!!
Line your mushrooms on a non-greased baking sheet, add a little mixture to each. Bake for 20 minutes in a 350° F. heated oven. Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.