Low-Carbohydrate Appetizers
LOW-CARB STUFFED PORTABELLO MUSHROOMS
24g total carbohydrates; 10g total fat (6g saturated fat)
(All Carb and Fat Values Are Approximate)

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by Chef Walter Husbands

• 4 Portobello mushrooms
  
• 2 tablespoons balsamic vinegar
  
• 1-1/2 tablespoons basil pesto
  
• 1-1/2 cups shredded low-fat cheese
  
• 2 ounces soy pepperoni
  
• 6 ounces chopped artichoke
  
• 1 ounce chopped olives
  
• 1 roma tomato chopped
  
• Fresh oregano
  
• Salt
  
• Pepper

• Preheat oven to 450°F.
  
  
• Clean the Portobello's, remove the stems and remove the gills on the underside of the mushroom cap with a small spoon.
  
  
• Chop the stems and set aside.
  
  
• Mix the pesto and the balsamic vinegar, and brush the mushroom caps.
  
  
• Cook in the oven on a non-stick cooking sheet for 5-7 minutes till tender.
  
  
• Mix together the remaining ingredients and place into the mushroom cap.
  
  
• Bake the caps for another 7-10 minutes, season with salt and pepper then serve.

Makes 4 servings
Nutrition facts per serving: 230 calories (10 calories from fat), total fat 10 g (6 g saturated fat), 14 mg cholesterol, 260 mg sodium, 24 g total carbohydrates, and 15 g protein.
(All Values Are Approximate)

	About Chef Walter Husbands: Chef Walter Husbands, CEC, began his culinary career as a chef at resorts in Las Vegas, Nevada and Scottsdale, Arizona and then as a Director of Food Services and Executive Chef at some of the largest health care systems in the United States. Nominated by the Oklahoma Gazette in 2003 as the "Best Chef in Oklahoma", he is now a restaurant owner in Oklahoma City. With a cooking style that is a mixture of classically trained expertise and home cooking sensibility, his eye is ever trained on the final outcome -- healthy, fun, easy to prepare dishes that are as much a pleasure to make as they are to eat. Visit Chef Walter online here!

· Low Carbohydrate Appetizers Recipes List
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· Low-Carb Cookbooks at Jessica's Biscuit^®
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