These spicy stuffed mushrooms are perfect as a light meal or appetizer. The recipe takes all of ten minutes to put together, too– so it’s perfect for unexpected company or a quick meal. You can also make these ahead of time and freeze them (before baking). And with only 200 calories and 2g net carbs per serving, you’re bound to be in love with this tasty recipe.
Ingredients:
- 6 medium hollowed mushroom caps (I used portabellas)
- 2 oz. manchego (sheep’s milk) cheese, chopped or shredded finely
- 3 oz. raw ground chorizo sausage (no casing)
- 1 egg white (or 1/2 of a whole egg)
- 3 T crushed pork rinds, plain or hot (plus an extra tablespoon for sprinkling, if desired)
- 1 T finely diced raw onion
- 1/4 tsp. dried parsley (or 1/2 tsp. fresh)
- Pinch of black pepper
Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, use your hands to mix together the manchego cheese, chorizo, egg white, pork rinds, onion, parsley and pepper until everything is evenly distributed.
3. Stuff each mushroom cap with the mixture and top with a tiny bit of pork rinds, if you’d like.
4. Place the mushrooms into a coconut oil-greased baking dish and bake for approximately 20 minutes, or until meat mixture is browned and cooked through. Allow to cool for a few minutes, then enjoy.
NUTRITION (1/2 of recipe): 200 calories, 3 g carbs, 1 g fiber (2 g net carbs), 15 g fat, 16 g protein
