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Remove the stems from all the mushrooms, finely chop and place with 1/2 the onion, also finely chopped into a bowl.
In large frying pan carmelize the other 1/2 of the onion (also finely chopped) with the bacon, cut into small pieces, and a tablespoon of butter. When bacon and onions are to the desired shade of browning, add the chopped mushrooms/onion mixture and saute until soft. Salt/Pepper to taste. Pour everything from the pan into the bowl.
Crumble the ground meat into the skillet (add a little pan drippings from the mushroom/bacon/onion mix for flavor) with salt/pepper and cook till partially brown. Add tomato paste, garlic powder (fresh can be used, but tends to be too powerful in final recipe) and any option spices to the meat. While continuing to saute, add the mushroom/bacon/onion mixture back to the heat. Mix over the heat until encorporated.
Spoon this mixture liberally into the mushroom caps and evenly space on a cookie tray. Bake for about 20 minutes or until the mushroom has changed color from light to dark, not burned, you should know when they are done, they will be soft to the touch.
Arrange on a plate and serve with one of the above suggestions.
Number of Servings:
Can serve one as a meal, or several as snacks/appetizers
Carbs per serving - include all nutritional information if known: