Stuffed Mushrooms

We’re always in research and development on new low-carb recipes. This is a family favorite and absolutely gourmet.

Stuffed Mushrooms

1 carton of stuffing mushrooms—usually 12-15
1 (6 oz) can of clams (the minced kind)
½ cup of clam juice (drained from can)
½ cup of any type onion finely chopped
1/8 tsp garlic salt
½ tsp minced garlic
1 tbs melted butter
1 tsp oregano
½ cup of crushed salt and pepper pork rinds (pick out the larger hard pieces)
1 egg, beaten
2 tbs grated Parmesan cheese
2 tbs grated Romano cheese
2 tbs grated Mozzarella cheese
¼ cup Mozzarella for topping
¼ cup melted butter, for topping


Wash and then remove stems from mushrooms, dry. In mixing bowl place clams, onion, garlic salt, minced garlic, butter and oregano. Mix. Add crushed pork rinds, egg and clam juice. Mix. Stir cheeses into stuffing. Stuff the mushroom cavities with mixture.
Place mushrooms onto a lightly oiled baking dish. Pour butter over mushrooms. Cover and place in preheated oven at 350 degrees for 40 minutes.
Remove cover and sprinkle with ¼ cup Mozzarella. Place back in over under broiler under cheese is golden brown. For best results convect.


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