Stuffed Mushrooms

h2Chef’s note/h2
pThis is a vegetarian version of the recipe. You can substitute or ADD cooked chicken, turkey or pork sausage for a meat version. You can prepare it up to the baking a day in advance and pop it into the oven iso it is ready for Half time….Hope your team wins./p
h2Ingredients/h2
ul
li12 mushroom caps (White button is fine but Baby Bella or Crimini is better)/li
li1 pkg. chopped spinach (squeezed dry)/li
li2 tbsp lemon juice/li
li1/4 tsp. dry oregano or basil (or both if you like)/li
li1 large onion, sliced/li
li2 tbsp. olive oil/li
li1/4 cup dried bread crumbs, divided (try panko)/li
li1/4 cup parmesan cheese, divided/li
lisalt, pepper, garlic powder, parsley to taste (using 1/2 for the caps, 1/2 for the spinach)
li
/ul
h2Preparation/h2
ol
liPreheat oven to 350°/li
liClean the mushroom caps and remove stems. Lightly salt and pepper the inside of the caps./li
liSauté the sliced onion in the oil and combine with the squeezed spinach, lemon juice and half of the bread crumbs and half of the parmesan cheese, salt pepper and garlic and divide evenly among the mushroom caps./li
liTop with remaining bread crumbs and parmesan cheese./li
liBake at 350° for 15-20 minutes until the cheese is lightly browned./li
/ol
h2Nutritional Information/h2
p3g Net Carbohydrate per mushroom cap/p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/i/p

Vegetable

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