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6 medium mushrooms -- white
6 large pork rinds (smashed to bread crumb consistency)
2 tablespoons butter
1/2 tablespoon olive oil
1 tablespoon red onion -- finely chopped
1/2 ounce goat cheese
black pepper and garlic-salt to taste
How To Prepare:
Preheat oven to 450 F
Clean mushrooms, chop stems and set aside.
Heat olive oil in small skillet.
Add: smashed porkrinds, butter,
chopped onions and mushroom stems.
Cook until onion is soft.
Season with enough garlic salt and black pepper
to hide "pork" flavor.
Spoon mixture into mushroom caps.
Lightly brush tops with olive oil.
Bake in glass pie plate or teflon cookie sheet,
uncovered for approx. 10 minutes.
Mushrooms should look slightly translucent.
Add a nickel size drop of goat cheese to
the top of each stuffed mushroom and bake 5 minutes
Makes appetisers for two!
Carbs per serving - include all nutritional information if known: