Serves: 24
Total Calories: 65
1. Preheat oven to 350°.
2. Clean and stem mushrooms. Reserve stems for another use. Brush mushroom caps with butter place rounded-side down on an ungreased baking sheet.
3. In a small bowl, beat cheese spread and mayonnaise with a fork until blended. Spoon 1/4 teaspoon of the green chilies into center of each mushroom. Top with a scant teaspoon of the cheese mixture. Sprinkle tops with paprika.
4. Bake 5 minutes or until cheese melts.
*Cheese will shred more easily if cold.
NOTE: When preparing fresh mushrooms, briefly rinse or wipe with a damp cloth or paper towel. Do not soak. Twist the stems to remove.
This Cheesy Mushrooms recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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