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Old 07-20-2013, 05:32 PM   #1
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Join Date: May 2013
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Garlic's Mushroom Pizza! Yum!

1 large portabella mushroom cap.... scrape the ribs out and snap of any stem
3 TBS Low Carb Marinara Sauce
4 thin slices of pepperoni or more if you like
a shake of granulated garlic... of course!
a shake of dried red pepper flakes
Shredded cheese to cover to your liking

In that order, place everything onto the bottom of the mushroom cap. Place in a 375 degree oven for about 22 - 25 minutes.

If you don't scrape the ribs out, it will be watery..... save the ribs if you like for cream of mushroom soup!

BTW, this was about 12 - 15 carbs, but I had that in my plan for the day. More like 8 or 9 net carbs, I am guessing..... but I will go do the math.

Last edited by Garlic; 07-20-2013 at 05:34 PM..
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Old 07-20-2013, 06:17 PM   #2
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Sonds wonderful Garlic.
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Old 07-21-2013, 08:03 AM   #3
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Quote:
Originally Posted by Garlic View Post
1 large portabella mushroom cap.... scrape the ribs out and snap of any stem
3 TBS Low Carb Marinara Sauce
4 thin slices of pepperoni or more if you like
a shake of granulated garlic... of course!
a shake of dried red pepper flakes
Shredded cheese to cover to your liking

In that order, place everything onto the bottom of the mushroom cap. Place in a 375 degree oven for about 22 - 25 minutes.

If you don't scrape the ribs out, it will be watery..... save the ribs if you like for cream of mushroom soup!

BTW, this was about 12 - 15 carbs, but I had that in my plan for the day. More like 8 or 9 net carbs, I am guessing..... but I will go do the math.
Do you have a recipe for the mushroom soup? This all sounds so good!
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Old 07-21-2013, 08:08 AM   #4
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Quote:
Originally Posted by lazy girl View Post
Do you have a recipe for the mushroom soup? This all sounds so good!
You know, I don't..... I never do with soups..... but I can tell you I use lots of HWC, butter, chicken stock, garlic, and minced onions. Then I use a LC thickening agent.
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Old 07-21-2013, 04:14 PM   #5
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Quote:
Originally Posted by Garlic View Post
You know, I don't..... I never do with soups..... but I can tell you I use lots of HWC, butter, chicken stock, garlic, and minced onions. Then I use a LC thickening agent.
Well, mushy soup is coming up on menu this week.
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