A love for food nearly killed professional chef George Stella, and it is that same passion that also saved his life. At 467 pounds just about five years ago, with health problems that prevented him from working, he knew he had to take action or he’d spend the rest of his life in his wheelchair.

It was a low-carbohydrate diet book that inspired Chef Stella, star of the Food Network’s new series Low Carb and Lovin’ It. Being a talented chef, he used his experience and know-how to create great-tasting, satisfying dishes from ingredients that fit into a low-carbohydrate eating plan.

By changing his lifestyle along with his cooking methods, weight loss became an attainable goal. His secret to “Stella style?” Finding creative ways to reinvent the foods you love using healthy, fresh ingredients like fresh mushrooms, with great taste.

“Fresh mushrooms are definitely an ‘in’ food,” says Chef Stella. “They’re a favorite of mine because of their meaty flavor and versatility. With only 3 grams of carbohydrates and 20 calories per serving and virtually fat free, they’re a great way to round out a dish without rounding out your figure.” For instance, chopped mushrooms can be added to chili to replace the beans. Adding them to a recipe helps fill you up because of their high water content. Another plus, you can eat as many as you want.

Besides reinventing favorite dishes, Chef Stella has fun coming up with new ideas to fit into a low-carb lifestyle. In Grilled Mushroom and Goat Cheese Salad (pictured), salad gets a fresh spin with grilled mushrooms and goat cheese-stuffed radicchio. A mix of lemon juice and vinegar makes a fresh, light dressing.

Hearty Uncle Al’s Sausage & Peppers Casserole is a Stella family favorite. Guaranteed, no one will be hungry after this stick-to-the-ribs dinner of turkey sausage-and-peppers casserole that gets an extra flavor boost from fresh mushrooms.

Creative ways with mushrooms are sprinkled liberally throughout his new cookbook, George Stella’s Livin’ Low Carb, Family Recipes Stella-Style (Simon & Schuster, 2005). For example, his recipe for Crab-Stuffed Mushrooms is a simple yet sophisticated party dish that will be a hit with all guests, and especially appreciated by carb-watchers. But don’t save this feel-good food of white mushrooms filled with a sumptuous creamy crab mixture just for special times, enjoy them often!

For more information about George Stella and his low carb eating plan, visit www.lowcarbchefs.com

Preheat grill or broiler. Trim the tough ends of the radicchio leaves. Working on a jellyroll pan, wrap each round of cheese in a leaf, folding in the sides, forming an egg roll shape. Secure with toothpicks, if necessary. Place the mushrooms on same pan; season with salt and pepper. Lightly drizzle mushrooms and cheese rolls with olive oil. Transfer mushrooms to the grill or broiler pan; cook about 6 minutes, turning once. Return mushrooms to the jellyroll pan. Next, cook cheese rolls until slightly charred and warmed through, turning once, about 1 minute. Remove; slice in halves diagonally. In a large bowl, combine lemon juice and vinegar. Slice the grilled mushrooms; add to the lemon juice mixture in the bowl; toss. In another bowl, toss greens with the mushroom juices that collected in the jellyroll pan. On four plates, arrange greens; top with cheese rolls, mushrooms, red pepper and walnuts, divided evenly. Serve garnished with lemon wedges, if desired.

YIELD: 4 Portions

Per portion: 225 calories, 11 g protein, 18 g fat, 8 g carbohydrate

PHOTO # MC-95

Low-carb dieters – and everyone else – can enjoy the satisfyingly
bold flavors of Grilled Mushroom and Goat Cheese Salad.

Preheat oven to 375 degrees F. In a large skillet over medium heat, heat oil. Add the sausage; cook, turning to brown all sides, about 3 minutes. Add the onion; cook and stir for 3 minutes. Meanwhile, in a large baking dish or small roasting pan, combine mushrooms, green beans, tomatoes, peppers and seasonings. Stir in browned sausage and onions. Bake uncovered, stirring occasionally, until the vegetables are tender, about 40 minutes. Serve garnished with Parmesan shavings, if desired.

YIELD: 4 Portions

Per portion: 216 calories, 20 g protein, 9 g fat, 19 g carbohydrate

Vegetable oil cooking spray
1 package (8 ounces) cream cheese, softened to room     temperature
8 ounces fresh or 2 cans (6 ounces), drained lump     crabmeat
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon salt
16 large white mushrooms (about 1 pound), stems     removed

Preheat the oven to 350°F. Spray a baking sheet with cooking spray. In a bowl, combine all of the ingredients except the mushrooms. Spoon an equal amount of the crab stuffing into each mushroom cap. Place filling-side-up on the baking sheet. Spray filled mushrooms with cooking spray. Bake until mushrooms are tender, about 20 minutes. If desired, serve sprinkled with chopped parsley.

YIELD: 4 Portions

Per mushroom: 80 calories, 5 g protein, 6 g fat, 2 g carbohydrate