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the low carb way

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Mushroom Parmesan

Posted by Solitary Dancer on February 21, 2008

Found this goodie over at Dr B Forums.  Angela posted this and I can’t wait to give it a try.

Thanks for sharing, Angela.

Mushroom Parmesan


1 portobello mushroom (stem removed)
diced tomato (I used canned, but didn’t use the juice)
45 grams grated allegro cheese
1 tsp. Kraft f.f. grated parmesan cheese (American brand)


Mix tomatoes and spices, spoon 1/2 of the mixture into a small baking dish, put mushroom on (bottom up) spoon remaining tomato mixture into mushroom cavity.  Bake at 400′ (I use convection bake) for about 7-10 minutes.  Top with cheeses and bake until melted and bubbly.


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