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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
Protein: 2 grams
Fat: 2.5 grams
Calories: 32

Per Serving (excluding unknown items): 22 Calories
2g Fat (79.0% calories from fat)
1g Protein
trace Carbohydrate
trace Dietary Fiber
3mg Cholesterol
20mg Sodium. Exchanges: 0 Grain(Starch)
0 Lean Meat
0 Vegetable
1/2 Fat.

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