A George Stella winner.  Calories: 160, Fat: 9.5 g, Protein: 15.5 g, and Net Carbs: 3 g.

INGREDIENTS:

• 1 pound large button mushrooms (about 16 mushrooms)
• 2/3 cup finely shredded cooked chicken breast (I used cooked rotisserie chicken)
• 1 large egg white, beaten
• 2 tablespoons minced celery
• 2 tablespoons unsalted butter, melted
• 2 tablespoons Louisiana Hot Sauce
• 1/4 cup crumbled Gorgonzola cheese

INSTRUCTIONS:

1. PREHEAT oven to 375 degrees. Spray a sheet pan with nonstick cooking spray.
2. SCRUB mushrooms clean. Remove stems and discard.
3. PLACE chicken, egg white, celery, butter, and Louisiana Hot Sauce in a mixing bowl and mix well.
4. STUFF each mushroom until overflowing with the filling.
5. PLACE the stuffed mushrooms on the prepared sheet pan. Top each with a few crumbles of Gorgonzola cheese.
6. BAKE for 15 minutes, or until mushrooms are tender and filling is bubbling hot.