I’ve done shrimp-stuffed mushrooms, herb-stuffed mushrooms, sausage-stuffed mushrooms, but last night I decided to do just a simple, rich herb-Boursin cheese filling. Yummers! These so “dressed up” a simple beef pattie dinner. A side of fresh green beans was the perfect complement. These would make great party snacks, using smaller mushrooms, of course. This recipe is certainly a keeper for us as we love Boursin cheese! And these gems have 30%-55% RDA of 11+ vital vitamins and minerals, so they are very nutritious for your family! Best of all, they’re suitable for all you folks still on Atkins Induction!
6 large button mushrooms
2 T. olive oil + 2 T. unsalted butter
¼ c. chopped parsley
1 large green onion, chopped fine
1/8 tsp. each black and cayenne pepper
4 T. Boursin or Alouette “Garlic & Herb” soft cheese
1 slice low-carb bread or roll (I used this focaccia), crumbled
DIRECTIONS: Preheat oven to 350º. Wipe clean and stem the mushrooms. I saved the stems for some other use. You can, of course, chop them up, saute and add to the filling mixture, but in doing so, you may not get all the filling into the mushroom cavities when stuffing.
Melt the butter with the olive oil in a small skillet over medium heat. With a brush, coat the outsides and insides of the mushrooms and set on baking pan. To the remaining oil in the skillet, add the parsley, green onion, black and cayenne pepper. Saute for a couple minutes. Turn off heat and stir in the cheese to melt and blend. Fold the bread crumbles into the mixture last and blend well. Using a spoon, fill each mushroom cavity with 1/6 the filling, forcing it down well in the hole and allowing it to mound slightly. If you have leftover filling, grab a 7th mushroom and fill it! That will lower the numbers below a bit. Pop pan into 350º oven and back around 25 minutes until mushrooms appear done and topping is slightly brown on top as shown above. Serve at once.
NUTRITIONAL INFO: Makes 6 stuffed mushrooms, each one contains:
128 cals, 12.4g fat, 2.2g carbs, 0.7g fiber, 1.5g NET CARBS, 3g protein, 78 mg sodium