DRAGON BITES carb-counted recipe
A family-friendly, mostly healthy (sometimes treat-y!) easy recipe for families living well with Type 1 Diabetes.
Creamy Stuffed Mushroom Caps
with Potato Chips & Sneaky Spinach
Shhh! Don't tell your kids that these creamy stuffed mushroom caps have hidden vegetables.
Always a crowd pleaser for holiday parties, or a family-pleaser any day as a low carb supper side-dish… this quick and easy, creamy and cheesy recipe can easily be doubled or tripled to meet the demand. Plus, your favourite little sous chef can help - and have fun! - by crushing their favourite potato chips: All Dressed, Smokey Bacon, Sour Cream & Chives, Ketchup, whatever flavour they want. Fun, healthy, and yummy... everyone's happy.
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Active Time: 15 min
Bake: 12-16 min
Cool: 2 min
Ready in: 35 min
Total Yield: 12 stuffed mushroom caps
Carb Content: 3g of carbs each
Note that high fat food can lead to high blood sugar later that is resistant to correction – you may need to cover the fat content in this dish with extra insulin, especially if you do not regularly eat foods high in fat. For more information on this, check out How Fat Affects Blood Glucose?
WHAT YOU NEED:
12 (~340g) cremini “stuffer” mushrooms 1
1 tbsp olive oil
¼ tsp each salt and pepper
¼ cup (28g) shaved or shredded parmesan cheese for garnish 2
½ cup (125g) cream cheese, softened 3
¼ cup (28g) shaved or shredded parmesan cheese 2
½ cup (30g) crushed potato chips 4
¼ cup finely chopped spinach 5
1. 10g carbs; 0g fat for mushrooms caps only (stems removed)
2. 2g carbs; 16g fat for both portions of Kraft 100% Shaved Parmesan Cheese
3. 8g carbs; 42g fat for Philadelphia Original Cream Cheese
4. 16g carbs; 10g fat for Lay's All-Dressed Potato Chips
5. near-zero carbs; 0g fat for spinach
WHAT TO DO:
Preheat oven to 400°F (200 C).
Wipe the mushrooms with a damp paper towel to remove any dirt. (Avoid washing them in water – this can make your finished product soggy.)
Snap out the stems and discard. Dry the caps on a paper towel.
Toss the caps with olive oil, salt and pepper. Set aside.
In a medium bowl combine the filling ingredients: cream cheese, parmesan, potato chips, and spinach. Stir until fully mixed, to make a paste-like filling.
Scoop the filling mixture into a Ziploc bag, cut off a bottom corner, then pipe 1-2 tbsp of filling into each of the mushroom caps so the filling is heaping, but not so high the cap tips over.
Arrange the filled caps on a broiler pan.
Garnish each one with a few chip bits and the second portion of parmesan cheese shavings.
Bake on a broiler pan on the top rack of the oven for 12-16 minutes, until tops are golden brown and the mushrooms have released some of their moisture. Finish under broiler for 1-2 minutes if needed.
Tip from the Trenches:
- Cooking the mushroom caps in a mini muffin tin tray will keep them from tipping over.
- To keep the prep simple while you maximize flavour, use a flavoured cream cheese, or Boursin.
- Storing leftovers: We never have leftovers, my family gobbles up these stuffed mushroom caps. But theoretically, you can keep leftovers in an airtight container in the fridge for 3 -5 days.
CARB & FAT CONTENT:
Total carbs: 36g
Total fat: 68g
Total yield (number of cookies): 12 Stuffed Mushroom Caps
Nutrient Content per piece: Each mushroom cap contains 3g carbs and 5.6g fat.
Please don’t rely exclusively on my carb counting! Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose - Please verify your carb and fat content when you make your own version of this recipe.
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