Best 2 Stuffed Mushrooms Low Carb Recipes
**Succulent Stuffed Mushrooms: A Low-Carb Delight for Health-Conscious Foodies**
Embark on a culinary journey with this collection of delectable stuffed mushroom recipes, specially crafted for those seeking a low-carb, yet flavor-packed meal. These savory morsels are not only a treat to the taste buds but also a testament to the versatility of this humble ingredient. From classic fillings like sausage and cream cheese to creative combinations such as spinach and feta, each recipe offers a unique symphony of flavors that will leave you craving more. Whether you're hosting a party, seeking a quick and easy weeknight dinner, or simply looking for a guilt-free snack, these stuffed mushrooms are sure to satisfy your cravings without compromising your health goals.
LOW CARB CRAB STUFFED MUSHROOMS
South Beach and Atkins friendly, these mushrooms are missing the typical breadcrumb ingredient but they're so good you won't even notice! Makes a great appetizer, a side dish to meat or fish or even as a main dish served with a salad.
Provided by TheDancingCook
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
- Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
- Preheat oven to 350 degrees.
- Clean, dry and stem mushrooms; discard stems.
- Scoop out and discard gills.
- Fill mushrooms with the crabmeat mixture.
- Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
- Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
STUFFED MUSHROOMS - LOW CARB
This is a low-carb modification of my Mom's stuffed mushroom recipe. It is so tasty and delicious, even she didn't notice the low-carb substitutions.
Provided by Queen Eeyore
Categories Vegetable
Time 16m
Yield 7-9 serving(s)
Number Of Ingredients 5
Steps:
- Mix cooked sausage, cream cheese, mushroom stems and crushed pork rinds in a bowl.
- Place mushrooms in a microwave-proof glass container, I typically use the 9" cake pan.
- Stuff with filling, cover with plastic wrap, and fold back a corner of the plastic wrap.
- Cook on high in the microwave for 5-6 minutes, or until mushrooms are moist and stuffing has melted a little.
- Leftover stuffing can be rolled into balls and cooked in the sausage grease.
Tips:
- Choose the freshest mushrooms available. Look for mushrooms that are firm and have a smooth, even surface. Avoid mushrooms that are bruised or have any signs of spoilage.
- Use a variety of mushrooms. This will give your dish a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
- Stuff the mushrooms just before cooking. This will help to prevent the stuffing from drying out.
- Bake the mushrooms at a high temperature. This will help to brown the mushrooms and give them a crispy exterior.
- Serve the mushrooms hot. They are best enjoyed fresh out of the oven.
Conclusion:
Stuffed mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are also a great way to use up leftover vegetables and herbs. With so many different variations to choose from, there is sure to be a stuffed mushroom recipe that everyone will enjoy.
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