Ingredients
-
1
-
1/8
-
4 - 6
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
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 , I usually reserve the cream cheese (or cheddar) and use it to plug the mushrooms Optional additions – shallots and peppers Thanks , this allmost the same as i make use peppered bacon instead of the pork rinds i made them as you posted in your recipe and they are great sometimes i put some finely diced onion cooked in the bacon fat
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix Cooked Sausage, Cream Cheese, Mushroom Stems and Crushed Pork Rinds in a Bowl. |
|
2
Done
|
Place Mushrooms in a Microwave-Proof Glass Container, I Typically Use the 9" Cake Pan. |
|
3
Done
|
Stuff With Filling, Cover With Plastic Wrap, and Fold Back a Corner of the Plastic Wrap. |
|
4
Done
|
Cook on High in the Microwave For 5-6 Minutes, or Until Mushrooms Are Moist and Stuffing Has Melted a Little. |
|
5
Done
|
Leftover Stuffing Can Be Rolled Into Balls and Cooked in the Sausage Grease. |
