Mushroom Cups

Ingredients:

• about 10 - 15 small to medium sized fresh mushrooms
• oil to cook bacon
• 2 rashers of bacon strips, diced
• 1/2 cup diced spring onions
• 1 clove garlic, minced or diced
• 1/2 cup grated Parmesan cheese (0.9 of sugar per 100g and 4.1 of carbs)
• 1 fresh tomato or 1 cup eggplant, diced
• 1/2 small zucchini, diced (2.5g of sugar per 100g and 3.1 of carbs)
• 1/2 tsp ground black pepper
• 1/2 tsp salt or to taste

*Using sardines and olives instead of bacon gives this dish a distinct Provencal twist.

Directions:
1. Remove stems from the mushrooms, setting the caps aside. Dice the stems.
In a pan with oil cook the bacon over medium heat until crisp. Add the mushroom stems
cooking for a minute.
2. Drain on paper towels.Remove from the heat.
3. Stir in the remaining ingredients.
4. Firmly stuff the mixture into the mushroom caps, but don't overfill. Place in a greased 15 in. x 10-in. x 1 in. baking pan or similar tray.
5. Bake in a hot oven at 425 for 10 - 15 minutes or until mushrooms are tender, depending on their size.Garnish with fresh herbs.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear