Lace-Capped Mushrooms


Serves: 12
Total Calories: 81

Ingredients

12 to 14 mushrooms medium
1/3 cup butter, melted
1/4 cup finely crushed pork rind
1/4 cup Swiss cheese finely shredded (1 oz.)
1/2 teaspoon marjoram dried, crushed
1 clove garlic minced
1/8 teaspoon black pepper freshly ground

Directions:

1. Preheat oven to 375° F. Remove stems from mushrooms brush caps with some of the butter. Place mushrooms, rounded-side down, on an ungreased baking sheet.

2. In a small bowl, mix remaining butter, pork rinds, cheese, marjoram, garlic and pepper, blending well. Fill each mushroom cap with 1 teaspoon filling, mounding slightly in center. Bake for 5 minutes or until warm, then broil 6 inches from heat source until golden and lacy. Serve hot.

Nutritional Facts:

Serves: 12
Total Calories: 81
Calories from Fat: 53

This Lace-Capped Mushrooms recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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