I saw a package of lovely Portobello caps in the grocery store yesterday and decided to bring them home for a new stuffing trial. Since we hadn’t done any in ages, it just sounded good. I decided to throw in several common stuffed mushroom ingredients and the combo came out particularly good. I think you’ll like these as much as we did! If you are still on Atkins Induction Phase, do leave out the Sauvignon Blanc wine called for below. You can use smaller button mushrooms to produce bite-size party food or snacks with this recipe. I would estimate the filling would stuff approximately 20-24 small mushrooms.

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INGREDIENTS:

2 large 3oz. Portobello mushroom caps (mine had no stems)

2 tsp. olive oil

4 slices thick bacon, chopped

1½ links sweet Italian Sausage (I used Johnsonville), casing removed, crumbled

¼ c. chopped green onion (or yellow onion if you prefer)

1 small low-carb dinner roll, crumbled

2 T. grated Parmesan cheese

½ c. shredded mozzarella cheese

2 T. (1 oz.) cream cheese

½ tsp. coarse black pepper

¼ c. white wine (I used Sauvignon Blanc)

DIRECTIONS: Wipe mushrooms with clean cloth or paper towel to remove any dirt. Spoon out and discard the black gills. Using a brush, oil the smooth outside with olive oil and place gill-side up in your baking dish. Set aside and Preheat oven to 350º.

In a skillet, brown the bacon until nearly crispy. Add sausage and cook until no longer pink. Add onion and sauté a couple minutes until tender. Add wine (skip if still on Induction Phase) and sauté 2 minutes. Add cream cheese, working with the back of your spoon to help it melt and blend in uniformly. Add all remaining ingredients and stir well to evenly mix them evenly. Remove from heat and spoon mixture equally into your 2 mushroom caps. Pop into 350º oven for about 20-30 minutes or until golden on the top. Serve at once with low-carb garlic bread and a green veggie of choice or perhaps a nice green salad.

NUTRITIONAL INFO: Makes 2 servings, each contains:

575 cals, 50g fat, 15g carbs, 8g fiber, 7g NET CARBS, 28g protein, 1084 mg sodium (in the meats and cheese).