Stuffed Mushroom Caps

Stuffed Mushroom Caps.

 

Net carbohydrates      3. per mushroom cap

 

12 –mushroom caps (Button is fine but Baby Bella or crimini is better)

1 – pkg. chopped spinach (squeezed dry)

2 TBSP. lemon juice

¼ tsp. dry oregano or basil (or both if you like)

1 – large onion, sliced

2 tbsp. olive oil

¼ cup dried bread crumbs, divided (try panko)

¼ cup parmesan cheese, divided

salt, pepper, garlic powder, parsley to taste ( using 1/2 for the caps, 1/2 for the spinach)

 

HOW TO PREPARE THE RECIPE:

Preheat oven to 350

Clean the mushroom caps and remove stems. Lightly salt and pepper the inside of the caps.

Sauté 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. Top with remaining

bread crumbs and parmesan cheese Bake at 350 for 15-20 minutes until the cheese is lightly browned.