Low Carb Cheese & Onion Stuffed Mushrooms, My Favorite Chinese Buffet Cheese Wonton Substitute
I’ve been low carbing again, through all of 2016. I just have to. I’m trying to avoid surgery so am doing what I can to heal myself. After a crazy few months on an ayurvedic diet at the end of last year, that had me drinking no water but large amounts of golden milk and eating mostly nuts, seeds, and grains, I ended up weighing more than I ever had in my life.
I know for sure, and have known since I ended a 5 year low carb lifestyle several years ago and started this “anything goes” food blog, that I cannot be on a high carb diet, ever, I don’t care how good the things I’m putting in my body are supposed to be for me. If I allow myself grains, I’ll be baking cookies. If I allow whole wheat pasta…I’ll be eating pasta. And I can’t eat pasta on a regular basis. It just doesn’t work for me. And eating low fat/high complex carbohydrate has never worked. So, I do what works for me and what makes me feel my best.
My health only been declined as I tried to stick to the things that were supposed to “heal” me. So, I quit drinking milk and eating yogurt and stuck to just cream and cheeses and kicked the grains back out of my life, with the exception of a splurge meal once a week, which translates into entire weekends, sometimes. Ugh. I never said I had much willpower, being a foodie (food addict) and all. But I’m back I’m in my old jeans and old bathing suit, after buying one of those grandma skirt thingies to cover my hiney for a trip that never happened, which I’m happy to report is now too big and will have to be donated, and am even wearing my old favorite jean shorts, something I’ve been avoiding for a few summers now. My health has improved, my rosacea is GONE, thanks to daily applications of tea tree/castor oil in place of moisturizer and kicking milk and cereal for good, and I have the energy I used to have before I found out I was anemic and things went south (literally landing on my hips and ass).
I’m hiking and kayaking and working for hours in the heat without melting, and am even training for the AT on a manual incline treadmill so I can join my son on portions of the thru-hike he has planned for next year. I feel so much better. But I don’t blog much anymore because who wants to hear about my boring meat and cheese and veggie meals? Okay. Maybe some people do, so I will start trying to include my favorite go-tos along with my weekend splurge meals and travel discoveries.
These little cheesy mushroom puffs make me wonder why I ever though I needed carbs in my life to begin with. I don’t know how it can be, but to me, they really taste like those silly Chinese buffet fried cheese wontons that I used to love. BONUS!!
Cheese & Onion Stuffed Mushrooms
1 whole large egg
2 oz. cream cheese
2 T grated parmesan cheese
1/4 c. almond flour
1/4 sliced green onions
1/2 tsp. pink Himalayan salt
Freshly ground black pepper
Pinch of nutmeg
1/2 tsp. garlic powder
1/4 c. grated parmesan for topping.
One large package of mushrooms, about 20.
Heat oven to 350 degrees F.
Remove stems from mushroom caps and lay them, tops down, in a baking dish.
Mix together all the other ingredients but the 1/4 c. parmesan that will be reserved for the topping.
Spoon the filling into the mushroom caps.
Sprinkle with parmesan.
Bake for 40 minutes or until the centers are firm and the tops are golden brown.