Thursday, June 10, 2010

Sausage Stuffed Mushrooms

I love stuffed mushrooms. . .usually the variety stuffed with crab, and breadcrumbs, and various cheeses. Here's a low carb version that's calling my name.

Baked Stuffed Mushrooms With Sausage And Mozzarella

24 Servings
preconditions: Heat oven to 400 degrees.


1 pound large fresh white mushrooms - (abt 24) - cleaned
2 tablespoons vegetable oil - divided
4 ounces bulk Italian sausage
1/2 cup sliced green onions
2 garlic cloves - pressed
1/2 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese - plus 2 tablespoons shredded mozzarella cheese - divided
2 tablespoons grated Parmesan cheese

Preparation Method:

Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan; set aside. Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.

Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
Bake 10 to 15 minutes, until mushrooms are tender.

Carbohydrates: 1 grams
Net Carbs: 1 grams

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