These stuffed mushrooms are the ultimate flavor bomb and are also low carb! They are not only vegan/vegetarian friendly but also the perfect appetizers and wonderful show stopper at your next dinner party. I was inspired to try this recipe after checking out the YouTube video posted by Downshiftology by Lisa Bryan. Definitely recommend checking our her channel and visiting her website at https://downshiftology.com/

Preparation Time: 15 mins
Cook Time: 30 minutes
Serves: 4
About 2 net carbs per serving

15 to 20 cremini or baby bell mushrooms
1 tablespoon of butter
1-2 tablespoons of neutral oil (i.e. canola oil)
2-3 garlic cloves (minced or finely chopped)
1/2 medium onion (or 2 shallots) finely diced
1 teaspoon of pepper
1 teaspoon of salt
1/2 cup of cream cheese
1/3 cup of your favorite hard cheese that has been grated (I used marble but you can use parmesan or something else)
1/4 cup of walnuts (roughly chopped)
1/4 cup of panko breadcrumbs
1/4 cup of chopped parsley

Preheat your oven to 400 degrees Fahrenheit.
Wash/dry the mushrooms and remove their stems.
Finely dice the stems using a knife or food processor.
Next finely chop the onions and garlic.
Add oil/butter to a frying pan over medium to high heat.
Add the diced mushroom steps and cook for about 5 to 6 minutes until the moisture has evaporated.
Add the chopped onion/garlic/salt/pepper and cook for a few minutes until the onion is soft and translucent.
Set the mushroom mixture aside to cool down.
In a mixing bowl add the cream cheese, marble cheese, parsley, walnuts and panko breadcrumbs. NOTE: Make sure to reserve about a tablespoon of each of the marble cheese, parsley, nuts and breadcrumbs which will be used for later.
Next lightly oil a baking sheet and also the mushroom caps.
Fill the mushroom caps with cheese filling (that was in the mixing bowl).
Bake for 20 minutes.
After 20 minutes take out the baking sheet and top the mushroom caps with the tablespoon of marble cheese, nuts and breadcrumbs you had set aside earlier.
Place back in the oven for another 10 minutes until the top is golden and the mushrooms are slightly soft.
Garnish with the tablespoon of parsley you had reserved earlier and Enjoy!