Next time you’re having grilled, baked or fried fish, you are going to want to try these delicious stuffed mushrooms I cooked tonight to accompany our salmon. The cheeses and spices made these so yummy. They are simple to make as well, so what more could you ask for to serve such deliciousness?! You can use larger mushrooms for hungrier eaters; you can use smaller mushrooms and serve at your upcoming holiday gatherings or other special occasions. (may require adjusting recipe ingredient amounts). These are suitable once you reach Phase 2 of Atkins and will fit into most ketogenic diets.
18 oz. medium Portobello mushrooms (about 2¼” diameter)
¼ c. olive oil
1 T. unsalted butter
2 medium green onions, chopped
8 large raw shrimp, peeled, deveined and chopped
2 oz. cream cheese
1/3 c. shredded cheddar cheese
Dash each salt & pepper
½ tsp. my Seafood Spice Blend
1 low-carb roll or slice low-carb bread (I used this one)
1 T. more butter
VARIATION: Use about 1/2 c. picked crab meat in place of the shrimp. Yummy!
DIRECTIONS: Wipe mushrooms of any dirt. Remove stems with small knife without destroying the mushroom caps. Pour the olive oil into a medium bowl and drizzle the olive oil over them. Toss to coat them well. Place mushroom caps onto a baking pan and set aside while you make the filling.
Melt 1 T. butter in small non-stick skillet. Chop the mushroom stems and add to the pan. Chop green onion and also add to pan. Add chopped shrimp. Saute until they are all done. Sprinkle a dash of salt, pepper and the seafood spice blend over the mixture. Now add the cream cheese and mash/stir until melted and blended well. Add cheddar shreds and stir/fold the mixture well allowing it all to heat, melt and bind together. Turn off heat. Now preheat your oven to 375º.
Stuff each mushroom cap with about 1 T. of the mixture to fill them to capacity using up all your filling with as even a distribution as your can.
Crumb the low-carb bread/roll with the remaining 1T. butter in a food processor, blender or crumb by hand & melt/stir them into the melted butter in a skillet. Sprinkle the crumb topping over the 10 mushrooms. Pop the pan into a hot 375º oven for about 20-25 minutes (watch then as ovens vary). Larger mushrooms will take up to 30-35 minutes to get fully heated and golden on top.
NUTRITIONAL INFO: Makes 10 pieces, each contains:
151 calories, 12.9g fat, 4.15g carbs, 1.26g fiber, 2.89g NET CARBS, 6.29g protein, 142mg sodium
If making appetizers, use 20 smaller mushrooms. Just divide the above numbers by 2 to calculate the values for each of the smaller ones.