Great New Recipe: Blue Cheese and Bacon Stuffed Mushrooms (Low Cal AND Low Carb!)

Jan 8 2008

I don’t know where it came from, but when I was at the store last night I got the idea to stuff portobella mushroom caps with a pureed cauliflower mixture. And WOW. It was fantastic. Best of all, it’s not only low calorie, but also low carb, and high protein.


1 head cauliflower
12 medium portobella mushroom caps
.75 cup reduced fat blue cheese (Treasure Cove)
4 tablespoons real bacon bits (hormel’s 50% less fat)
3 ounces fat free cream cheese
Garlic salt
Spray balsamic salad dressing

I chopped the cauliflower and put it into my steamer for about 20 minutes.

While that was steaming, I washed the mushrooms and removed the stems and placed them on a cookie sheet. I sprayed them with balsamic salad dressing (wish bone), sprinkled some garlic salt over the top, and put them in the oven to bake for 10 minutes at 400 degrees.

Then I pureed the cauliflower in my food processor, and added the cream cheese, blue cheese, bacon bits, and a bit more garlic salt. I took the half-baked mushrooms out of the oven and generously packed them with the cauliflower mixture and returned them to the oven for about 25 minutes.

They turned out SO good. Even nice and browned on top. I was worried that there would be too much moisture from the cauliflower, but there was just enough cheese to hold them together perfectly. I used the medium mushroom caps, as I wanted to eat them as a meal. But I’m sure if you used baby bella’s they’d make great appetizers!

I wish I took pictures. Maybe next time.

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Filed under: Recipes

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