I’ve been meaning to try these Stuffed Mushrooms ever since Justine shared her recipe with me here in the comments.
I had fresh mushrooms and the other two ingredients (yes, just THREE ingredients!) today so I decided to whip up a batch…
They turned out fabulous! 🙂
I wasn’t even in the mood for mushrooms 😛 but they were absolutely delicious.
They are also super low carb, and fast & easy to make. You’ll love these!
Here is the original recipe/directions from Justine:
They’re just whole white button mushrooms, 1lb breakfast sausage (in the roll), 8oz cream cheese. You remove the stems from the mushrooms and with a small knife make the hole a tad bit bigger. Cook the entire lb of sausage, drain, season. Add the cream cheese to the sausage and mix.
Then stuff the mushrooms with the cream cheese mixture and bake on 350 for about 20 mins… and try not to drool while eating them! 🙂
I had half pound of Tennessee Pride sausage, so I made a half batch:
Ingredients
- 8oz Package Fresh White Mushrooms
- 4 ounces Philadelphia Cream Cheese
- 8oz Ground Sausage
I cooked the half pound of sausage in a non-stick skillet, then placed on a paper towel lined plate to drain the excess grease off the meat.
I added 4 ounces of cream cheese to the cooked crumbled sausage.
The sausage was still hot, so I simply stirred it all together until it was a nice creamy mixture.
I removed the stems and hollowed out the mushrooms a bit.
Then I stuffed each mushroom with the sausage/cream cheese mixture.
I baked them for 20 minutes at 350 degrees, and they came out beautiful!
Yum 🙂 Each mushroom is just over 1 carb each – around 1.25 carbs I believe.
I started with an 8 ounce package of mushrooms, but I measured the stems & insides that I removed as 2.5 ounces – so I counted 5.5 ounces of mushrooms in my Recipe Calculator in MyFitnessPal to come up with correct macros & nutrition facts.
I had 10 mushrooms in my package, so I made 1 mushroom a serving. I ate three, and that came out to only 4 net carbs – with 77% fat and 18% protein. Great macros!
I hope you enjoy this low carb stuffed mushroom recipe…
I did!! 🙂
Be sure to Pin the photos you like by hovering over them and clicking “Pin It” or scroll to the top of this post to share this recipe with your friends.
Best,
Lynn Terry,
aka @LowCarbTraveler
Discount Code: LOWCARBTRAVELER
Yay!!!! I’m so happy you enjoyed them. I usually make enough to fill a casserole dish and believe me, after my husband gets a hold of them there are very few left lol. They’re so delicious…and easy! βΊ
These look so easy and yummy! Great for a brunch or side! Thanks
Thank you so much for sharing these!! Have a family gathering coming up, these will be perfect!!!
Thank you, Justine! What a great (EASY) recipe. π
Hi Lynn,
I make these stuffed mushrooms with large portobello mushroom heads , sometimes I use bacon instead sausage. Maybe you like to try this some times.
Thanks for your help the other day.
Have a wonderful evening
Dorle
You’re welcome gals βΊ. These are one of my favorite LC eats.
It’s been fun contributing to these discussions and being able to give some new ideas. I’m having a blast!!
We love these! Last time I made them I sprinkled a little Parmesan on top before baking. What a treat!
I’m so happy you enjoyed them Donna! My family loves them as well. We haven’t tried Parmesan but my husband loved them topped with mozzarella and I mean love as in he could eat the entire casserole dish full lol.