Serves: 24
Total Calories: 43
1. Preheat oven to 375°. Clean and stem mushrooms. Set caps aside and mince stems. In a small skillet over medium heat, sauté stems, green onions, green pepper and garlic in oil for 5 minutes. Remove from heat and stir in cheese, capers, pimiento or parsley, bread crumbs, salt, pepper and herb seasoning.
2. In a small bowl, beat egg yolk with water and stir into mushroom mixture. Spoon stuffing into mushrooms and place on a greased jelly roll pan. Bake for 15 minutes.
This Italian Stuffed Mushrooms recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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