Maggie's Mushrooms

Lowcarbezine! reader Maggie Cosey sends this recipe.

Ingredients

• 1 1/2 pounds large mushrooms
• 20 stuffed green olives
• 2 packages (8 ounces each) cream cheese, softened
• 1/8 to 1/4 cup Worcestershire sauce

Directions

1. Preheat the oven to 350°F.
2. Wash the mushrooms and remove their stems.
3. Chop the olives by hand or in a food processor.
4. In a mixing bowl, combine the olives, cream cheese, and Worcestershire sauce. (Be careful with the Worcestershire; there's a fine line between not enough and too much, it's better to err on the side of not enough.)
5. Spoon the mixture into the mushroom caps, and place them in a broiler pan.
6. Bake for 15 to 20 minutes, or until the cream cheese is slightly browned.

Yield: About 45 mushrooms, each with 1 gram of carbohydrates, a trace of fiber, and 1 gram of protein.