Lots of good recipes for all different stages at:
Theworldaccordingtoeggface.com

Try the ricotta cheese bake!

I take mushrooms and clean them and remove the stems. I dice the stems and mix the diced stems into spicy turkey (or pork sausage)(UNCOOKED) along with some shredded lowfat mozzarella cheese. I then stuff the mushroom tops with the meat mixture and place in a baking dish. If I have extra meat mixture, I make little meatballs and just place them on top of the mushrooms I've already stuffed. I put a little water (about 1/4 in deep) in the baking pan and bake at 350F - 375F for about 45min to an hour. I usually take the 'shrooms out about 15 min before they will be done and drain the water/fat/grease. I then bake to finish the browning/crisping of the meat for about 10-15 more min. Sorry I don't use exact measurements. It's just a couple of packs of 'shrooms, a tube/package of sausage, and a standard package of cheese (i think it's 2 cups).

Everyone LOVES these when I make these at the holidays or for parties. I love it with spicier sausage and I choose to use turkey sausage, but pork or chicken sausage could be subbed.

Cheers---
Bren

these from eggface are amazing! http://theworldaccordingtoeggface.blogspot.com/2010/07/mmmushrooms.html

http://www.lowcarbfreedom.com/2006/04/low_carb_stuffe.html

I just googled low carb stuffed mushrooms and a lot of links came up.  This one had more than one recipe.

I haven't tried any of them

Mock Calzone (Crustless Pizza)

Preheat Oven to 400.

Ingredients:

Canola Spray Oil

2 Cup bag of Sargento 4 Blend Reduced Fat Italian Cheese

10 oz. of Hunts Zesty and Spicy Spaghetti Sauce

1/2 Cup Egg Beaters

1 Cup of 2% Cottage Cheese

10 oz. of Frozen Spinach thawed and completely drained

 

In a mixing bowl combine spinach and cottage cheese with a fork till blended evenly, add the eggbeaters, 2 oz. of the sauce, and 1/2 cup of the cheese.  Continue blending till fully incorporated.  Turn out onto a metal baking pan that has been sprayed with the canola spray.  You can shape the mixture round or square, doesn't matter.  Make sure the mixture is of an even thickness in the pan with no holes or gaps.

Top with remaining cheese and drizzle with remaining sauce. 

Bake for 20-25 minutes until cheese is golden and bubbly.

Allow to cool before cutting into. 

Its extremely filling, I suggest cutting into 8 servings. 

Will hold up in fridge for at least a week. 

I cut mine and wrap up in foil packets to take to work for a meal.

Delicious Cold or Room Temperature.

 

Variation is Crustless Pizza

Leave out the Cottage Cheese

Replace Hunts Zesty and Spicy Spaghetti Sauce with Classico Spicy Tomato & Pesto Sauce

Follow the same instructions and quantities.