Portuguese Stuffed Mushrooms
So, if you know my wife or myself, you know we are Portuguese, well, mostly.
I absolutely LOVE Linguica. If you don't know what linguica is, you my friend are in a place in your life that is lacking amazing. Linguica is a Portuguese sausage that is filled with deliciousness. We really like the commercial/local brand called "Gaspar's". It is BY FAR the best you can buy in store. Little Portuguese bakeries in the area all seem to have their own Linguica that hangs in the back of the store. But Gaspar's is amazing. EVERY TIME. The perfect ratio of taste, texture, and fat.
I made this recipe on the fly, and I must say. It was DAMN Delicious! I have never made stuffed mushrooms, so it was kind of an experiment. I am a scientist by trade right? I ended up using a veggie peeler to remove the stems and gill covers. This was a very tough step for me at first. I was just ripping the mushrooms apart and it made me sad. This tool really was great.
I HIGHLY suggest this, if you like tasty relatively low-carb food!
Ingredients for 18 stuffed caps:
4 Oz Gaspar's Linguica
1/2 cup Shredded Mozzarella Cheese
1 Oz Mac's BBQ Pork Rinds (What I had on hand)
18 White Mushrooms (I weighed these wrong. I weighed BEFORE removing the stems. Fool)
2 Oz Cream Cheese
1/2 Oz Green Onions 1 tbsp Chili Paste
Salt & Pepper to taste
1 tsp Garlic Powder
Macro's For the above ingredients/18 caps:
Calories: 665
Total Carbs: 17.5g
Net Carbs: 14.5
Protein: 46.8
Fat: 47.5
Taste level: 11
Recipe:
1. Dice up that linguica and put in a large bowl.
2. Put pork rinds into a large ziplock bag and smash the crap out of them until they are like breadcrumbs. Add to bowl.
3. Dice Green onion. Add to bowl.
4. Add all pf the ingredients except for the mushrooms into bowl.
5. I tried a spoon. I tried a wooden spoon. Just wash your hands and mix it with your palm sausages until cream cheese is fully incorporated.
6. Preheat oven to 350°F
6. Wash and remove stems from mushrooms. Dry.
7. Place mushroom caps into mini cupcake pan, stem side up.
8. FIll each cap until all stuffing is evenly distributed.
9. Bake for about 20 minutes, turning pan around 10.
10. Remove from oven when top has browned.
11. Let cool for a few minutes, if you can wait. There WILL be liquid in each cup. Drink it? Dip the mushrooms into it? Snort it? (Don't do that)
12. EAT!
Let me know what you think!
