Low Carb Mushroom Caps

Whether it is Christmas, Thanksgiving or you are just having some people over for the evening, these Low Carb Mushroom Cap appetizers are great to serve. I even serve them as one of my vegetables when I am preparing a meal.  So easy to prepare doesn’t take a lot out of your pocket book. The ingredients for the filling will store in your fridge for quite some time, to serve at a later date.

Mushroom Caps

 45 mushrooms

1tbl oil

1tbl minced garlic

1 8oz cream cheese (Philadelphia)

¼ c grated parmesan

1/4 tsp. pepper

¼ tsp. onion powder

¼ tsp. cayenne pepper

Wash mushrooms, remove stems, chop into fine pieces.

 In frying pan, sauté oil, garlic, chopped mushroom stems till moisture disappears.

Stir in all ingredients; add sauté garlic and mushroom stems blend well.

Spoon mixture in each mushroom cap (approximately 1tsp)

Bake 375 for 25 minutes or when top is brownish

Makes approximately 40 to 45 caps

Yield: .35 net carbs per mushroom