Best 2 Stuffed Mushrooms Low Carb Recipes
Are you looking for a delectable and wholesome dish that caters to a low-carb diet? Look no further than stuffed mushrooms! This delightful appetizer or main course combines tender, flavorful mushrooms with a variety of fillings to create a satisfying and guilt-free meal. With endless possibilities for customization, stuffed mushrooms bieten an exciting culinary experience for health-conscious individuals. Discover the secrets to crafting the ultimate low-carb stuffed mushrooms with this comprehensive guide. From choosing the perfect mushroom varieties to selecting the right fillings, you'll learn everything you need to impress your friends and family with this delicious and nutritious dish. Get ready to tantalize your taste buds and embark on a culinary journey to savor the goodness of stuffed mushrooms, low carb style!
Let's cook with our recipes!
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 large, firm mushrooms with intact stems for best results.
- To remove the mushroom stems easily, use a spoon to gently scrape them out.
- Chop the mushroom stems finely and use them in the stuffing mixture.
- For a more flavorful stuffing, sauté the mushroom stems in butter or olive oil before adding them to the mixture.
- Season the stuffing mixture generously with salt and pepper, and add other herbs and spices to taste.
- Stuff the mushrooms loosely, as they will shrink slightly during baking.
- Bake the stuffed mushrooms in a preheated oven until the mushrooms are tender and the stuffing is cooked through.
- Serve the stuffed mushrooms hot, garnished with fresh herbs or a sprinkle of cheese.
Conclusion:
Stuffed mushrooms are a delicious and versatile low-carb appetizer or side dish. They can be made with a variety of fillings, making them a great option for any occasion. With their combination of savory flavors and textures, stuffed mushrooms are sure to be a hit with everyone at your table.
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