Ingredients:
- 1 pkg. baby bella mushrooms
- 2 tbsp butter
- 1 lb lean ground beef
- Paula Deen’s House Seasoning, or seasoned salt, to taste
- ¼ cup onion, diced
- 4 tbsp cream cheese
- 1 tsp Worcestershire sauce
- 2-3 T. low carb ketchup
- 2-3 T. mustard
- ½ cup cubed dill pickles (a rough guess)
- sliced cheddar or American cheese for the top
For serving:
- 4-5 cherry tomatoes, sliced (or equivalent)
- lettuce,
thinly shredded
Instructions:
1.
Preheat oven to 350F.
2.
Clean mushrooms and remove stems. Dice the stems. Slice the caps
thinly.
3.
In a skillet, brown the beef and stir in onions and mushrooms until
they soften. Then mix in the cream cheese and pickle pieces. Season with Worcestershire
sauce, low carb ketchup, mustard, and seasoned salt. Taste and adjust. You want
to be able to taste the ketchup and mustard in the mix without it being
overpowering. We like plenty of pickle in there.
4.
Place the hamburger mix into a baking dish and top with sliced
cheese. Bake for 10 minutes, or until the cheese has melted.
5.
Serve with shredded lettuce and sliced tomato on top.
We really enjoyed this tonight. My inspiration was a stuffed mushroom appetizer recipe, but I ended up making a lot of changes, so this one's mine.
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