Makes 6 servings
Stuffed mushrooms are a wonderful and easy way to mix up your meal planning. They’re simple and delicious, with lots of potential for variations. Try experimenting with some added sausage crumbles or chopped shrimp for a delicious twist.
6 large Portobello mushroom caps, cleaned, stems reserved
2 tablespoons butter
2 tablespoons garlic, minced
2 teaspoons fresh sage, chopped
Salt, to taste
Cracked black pepper, to taste
1 cup sharp cheddar cheese, grated
½ cup cream cheese
1. Preheat the oven to 350°F.
2. Dice mushroom stems. Heat butter in a frying pan over medium heat. Add mushroom stems and garlic and cook, stirring, for approximately 3 minutes, until just beginning to soften. Add sage and season lightly with salt and pepper. Sauté for 1 minute more, then set aside to cool.
3. Combine cheddar and cream cheese in a large bowl. Add cooled mushroom mixture and mix well. Fill each mushroom cap with a mound of cheese mixture and place in a greased baking dish. Bake for 15–20 minutes, or until cheese is melted, and filling is bubbling.
4. Remove from the oven and allow to cool for 5 minutes. Garnish with additional chopped sage, if desired, and serve.
NUTRITIONAL INFORMATION PER 1 SERVING
CALORIES (KCAL): 192 KCAL
CARBS: 3.84 G
SATURATED FAT: 9.85 G
CHOLESTEROL: 51 MG
PROTEIN: 7.05 G
POTASSIUM: 207 MG
SODIUM: 614 MG
IRON: 0.39 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here