No Food In the House?

Low Carb Stuffed Mushrooms

It came time for lunch today and I started to think about what to cook. I looked in the refrigerator and thought, "I have got to get to the grocery store. I have no food in this house!" (How many times have we all done this?) Not wanting to get dressed and fight the crowds at the store, I decided to get creative! The random "staple" ingredients in my refrigerator led to the creation of this variation on Stuffed Mushrooms.

Ingredients:
10 med white mushroom caps
1 lrg boiled egg white
1 slice mozzarella
1/2 cup broccoli florets
3 green olives
Olive Oil
Salt and Pepper

Preparation:
1. Wash the mushrooms and remove the stems.
2. Lightly cover the outside of the mushroom caps with olive oil.
3. With a large boiled egg, separate the white from the yellow.
    Finely chop the white. Salt and pepper to taste.
4. Finely chop 1/2 cup of broccoli florets.
5. Quarter 3 green olives.

Instructions:
1. Place the mushroom caps onto a baking sheet.
2. Fill the mushroom caps with the egg whites, broccoli, and green olives.
3. Place a piece of the mozzarella on top the stuffed mushroom caps.

4. Bake on 400 degrees for 9-12 minutes. (Time varies based on oven.)

5. Remove. Let cool. Enjoy!

This was a perfectly yummy and filling treat for lunch! 

This recipe can be customized in many many ways! Next time you look in the refrigerator get creative!

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*The carbs come mainly from the mushrooms. The smaller the mushroom, the fewer the carbs.