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Low Carb Veggie & Cheese Stuffed Mushrooms:


5 whole baby bella mushrooms
1 large napa cabbage leaf
4 thin slices yellow bell pepper, diced (about an oz)
a pinch of salt
a pinch of garlic powder
a pinch of onion powder
2 wedges laughing cow french onion cheese
1 green onion, diced
1 Tbs 4 cheese Mexican shredded cheese
Non stick spray


Preheat the oven to 400 degrees. Wipe the mushroom clean with a cloth and carefully twist and remove the stems (save them, you will use them). Chop the napa cabbage up and the mushroom stems well. Spray a non stick skillet with non stick spray and heat on medium low. Add the cabbage, mushroom stems, and bell pepper and add a bit of salt, garlic powder, and onion powder and cook a couple minutes or until they start to soften. Remove from heat and set aside. In a microwave safe bowl add the two cheese wedges and microwave for 35 seconds. Stir them up until creamy and add the veggie mixture and diced green onion and stir well. Stuff into the mushroom caps and place them into a baking dish sprayed with non stick spray. Top them with a little 4 cheese Mexican blend shredded cheese and bake uncovered for 19 minutes. Let rest a couple of minutes and enjoy! This is one serving (5 mushrooms) so if you have more folks, make more!

Serving size is one. Total carbs: 9, Fiber: 1, Net carbs: 8

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