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Stuffed Artichoke and Bacon Mushrooms
To stay healthy and fight COVID strains such as Omicron, you need to eat a healthy, plant based diet full of antioxidants!! Antioxidants help your body fight off the Omicron virus by boosting your T-Cells and the ability of your body to locate and destroy the COVID virus. The Keto Mediterranean Diet will also help you to lose belly fat, lower your cholesterol, lower your blood pressure, lower your blood sugar and boost your immune system. Stuffed Artichoke & Bacon Mushrooms are so yummy; your family and friends will never guess how healthy they are!!

Everything is better with Bacon!!
These stuffed mushrooms are stuffed with sautéed mushroom stems, organic bacon, and artichoke hearts ( instead of bread crumbs) making them Keto friendly and Gluten Free!! Baked in heavy cream and covered with melted Gouda cheese, these little yumsters are an excellent source of vitamin K2 ( which is critical to prevent heart disease and osteoporosis). You will feel so stuffed after just eating a few stuffed mushrooms due to the fiber and healthy fats, this will make fasting for the next 16 hours Easy Peasy!! I have been making stuffed mushrooms for 30 years, and have never had leftovers, they are a holiday specialty in my family!!

To make Stuffed Artichoke & Bacon Mushrooms:

1. Wipe off 1.5 pounds of Baby Bella or white mushrooms, try to find the largest mushrooms you can.
2. Remove the stems and chop up.
3. Pour ½ cup of organic heavy cream in a 9 by 13 casserole dish and place the mushroom caps in the dish.
4. Bake the caps at 400 degrees for 15 minutes.
5. While the caps are baking, sauté up the chopped mushrooms stems in 2 TBs extra virgin olive oil until brown about 5-7 minutes. Add 16 ounces of chopped artichoke hearts to the sauté pan, one squeezed lemon and 1 TB Worcestershire sauce.
6. Add ½ cup chopped bacon, or one 6 ounce of crab meat to the mushroom mixture.
7. For vegetarian mushrooms, run warm water over one bag of frozen spinach until defrosted, remove the moisture with a paper towel. Mix the defrosted spinach into the mushroom mixture.
8. Spoon into the baked mushroom caps and top with 4-5 slices of slice Gouda, Swiss, or provolone cheese.
9. Bake for another 5-7 minutes at 400 degrees until the cheese is melted and slightly brown. May be made one day ahead of time.

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