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Stuffed Mushrooms Recipe

This low carb stuffed mushrooms recipe involves no bread at all. Just sausage, cheese, the mushrooms, and various spices. Tasty!

Stuffed Mushrooms Recipe Ingredients:
8" link sausage
12 2" bella mushrooms
4 cloves garlic
2 green onions
2 Tbsp parmesan
1/3 cup mozzarella
1/8 tsp oregano
1/8 tsp parsley
2 fresh basil leaves, diced

Start by chopping up the sausage finely. Brown the outside of it, then add a little water and steam it to cook it thoroughly while maintaining its moisture. Remove about 2/3rds of the insides of the mushrooms, discard the hard stem tips then dice the rest and add it in. Finely chop 2 big cloves of garlic plus the bulb ends of 2 green onions and add those in as well.

Remove from heat.

Now dice 2 more cloves of garlic and mix that in. Garlic has different flavors depending on how it's cooked so this gives you a better medley of flavors. Take the lower half of the green onions and dice that well.

Add in the parmesan, mozzarella, oregano, parsley, and basil. Mix thoroughly.

Spoon into the mushroom caps. The mixture should mound in each mushroom without falling out. The top right photo shows the mushrooms before they go into the oven.
Stuffed Mushrooms Recipe
Cover a cookie sheet with tin foil and put the caps onto the foil with spacing between each. Cook at 400F for about ten minutes. Let cool.

Serve and enjoy!

Mushrooms are incredibly healthy for you. They've got lots of fiber, and good protein as well. They also provide some iron. If you're normally not a fan of mushrooms, this is a great way to ease into them. The rich flavors of the sausage, garlic, and cheese will fill your mouth with delicious flavors.

Perfect as an appetizer for your next gathering, or as a side dish to a lunch or dinner. They can also get tucked into the fridge and then reheated in ones or twos for snacks.

Come on by our forums and let us know what your thoughts on this recipe are, and what ways you enjoy making mushrooms in your own life!

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Content copyright © 2013 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.



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