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Maggie's Mushrooms

Lowcarbezine! reader Maggie Cosey sends this recipe.


  • 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


  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.

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