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Simple Low-Carb Stuffed Mushrooms


  • 1 pound medium mushrooms
  • 1 pound bulk breakfast sausage, hot or sage
  • 1 package (8 ounces) cream cheese


  1. Preheat the oven to 350°F.
  2. Clean the mushrooms. Remove their stems and use a paring knife to make the hole for stuffing larger. (Waste not, want not: If you freeze those stems and mushroom insides, you can use them for sauteed mushrooms the next time you have steak).
  3. Brown and drain the sausage, and stir in the cream cheese. Spoon the mixture into the mushroom caps.
  4. Bake for 20 minutes.

Yield: About 30 mushrooms, each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein.

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