Low-Carb Stuffed Mushrooms
Peace family! I’m having such a great Saturday. We rose early and got our workout out the way, followed by a wellness seminar where we got tons of great tips that I can’t wait to implement into my current lifestyle. I wanted to keep the momentum going, so I prepared a quick, easy, and delicious lunch packed with flavor.
I purchased a 16oz bag of whole baby bella mushrooms, 3 stalks of green onion, a small bundle of cilantro, and an 8oz container of jalapeño cream cheese. I also had some leftover diced tomatoes from another recipe, so I used those as well. The amount of each ingredient will vary to suit your personal taste and more importantly, your macros!
I mixed the cream cheese, diced onions, diced tomato, and chopped cilantro in a bowl until the ingredients were evenly spread throughout. I then washed and hollowed out the mushrooms before stuffing them with the cheese mixture. Finally, I baked them at 350 for about 15 minutes. My husband suggested broiling them for about 2 minutes after baking to draw out any excess moisture, but this step is completely optional. Enjoy!