Hello everyone! I made some low carb stuffed mushrooms that were really good and thought I'd share.

Ingredients:

1 package stuffer button mushrooms ( the one I used had various sizes and had about 12-13 mushrooms in it)

1 package ground sausage

1/4 cup Philidelphia Cooking Creme

1/4 - 1/2 cup of mayo (start with 1/4 and go up from there, until you get desired consistency)

1/2 of a green bell pepper, seeded and diced

1/2 c pepper jack cheese

1/2 c sharp cheddar cheese

Directions:

Preheat oven to 375. Brown sausage and diced peppers together until peppers are soft. Drain and pour sausage and peppers into a big mixing bowl. Add cooking creme, mayo (1/4 c), and cheeses. Mix together well and add more mayo if the mixutre is too dry. Remove stems from mushrooms. With a spoon, pack and mound the sausage mixture into mushrooms. Place mushrooms on sprayed baking sheet and bake until mushrooms are soft and mixutre is golden brown.

The entire recipe has 22 carbs. I divided the mushrooms and the sausage mixture into 3 servings and cooked them a batch at a time. So, if you divide it into 3 servings, it would be about 7 carbs for about 4 good-sized stuffed mushrooms. Just refrigerate the other servings until you are ready to eat them.

Hope you enjoy!

Hello everyone! I made some low carb stuffed mushrooms that were really good and thought I'd share.

Ingredients:

1 package stuffer button mushrooms ( the one I used had various sizes and had about 12-13 mushrooms in it)

1 package ground sausage

1/4 cup Philidelphia Cooking Creme

1/4 - 1/2 cup of mayo (start with 1/4 and go up from there, until you get desired consistency)

1/2 of a green bell pepper, seeded and diced

1/2 c pepper jack cheese

1/2 c sharp cheddar cheese

Directions:

Preheat oven to 375. Brown sausage and diced peppers together until peppers are soft. Drain and pour sausage and peppers into a big mixing bowl. Add cooking creme, mayo (1/4 c), and cheeses. Mix together well and add more mayo if the mixutre is too dry. Remove stems from mushrooms. With a spoon, pack and mound the sausage mixture into mushrooms. Place mushrooms on sprayed baking sheet and bake until mushrooms are soft and mixutre is golden brown.

The entire recipe has 22 carbs. I divided the mushrooms and the sausage mixture into 3 servings and cooked them a batch at a time. So, if you divide it into 3 servings, it would be about 7 carbs for about 4 good-sized stuffed mushrooms. Just refrigerate the other servings until you are ready to eat them.

Hope you enjoy!

Sounds terrific! Thanks for the great recipe!

Thanks for this recipe...I'm always looking for a low carb dinner that's simple, and this one looks really easy to prepare

I will put this in my recipe box thanks again!

Hello everyone! I made some low carb stuffed mushrooms that were really good and thought I'd share.

Ingredients:

1 package stuffer button mushrooms ( the one I used had various sizes and had about 12-13 mushrooms in it)

1 package ground sausage

1/4 cup Philidelphia Cooking Creme

1/4 - 1/2 cup of mayo (start with 1/4 and go up from there, until you get desired consistency)

1/2 of a green bell pepper, seeded and diced

1/2 c pepper jack cheese

1/2 c sharp cheddar cheese

Directions:

Preheat oven to 375. Brown sausage and diced peppers together until peppers are soft. Drain and pour sausage and peppers into a big mixing bowl. Add cooking creme, mayo (1/4 c), and cheeses. Mix together well and add more mayo if the mixutre is too dry. Remove stems from mushrooms. With a spoon, pack and mound the sausage mixture into mushrooms. Place mushrooms on sprayed baking sheet and bake until mushrooms are soft and mixutre is golden brown.

The entire recipe has 22 carbs. I divided the mushrooms and the sausage mixture into 3 servings and cooked them a batch at a time. So, if you divide it into 3 servings, it would be about 7 carbs for about 4 good-sized stuffed mushrooms. Just refrigerate the other servings until you are ready to eat them.

Hope you enjoy!

This looks good!

For lazy low-carb stuffed mushrooms, I suggest getting a pre-made artichoke dip (watch the carb count-- should be 2g carb per tablespoon), stuffing the mushrooms (a couple tablespoons go a long way) and topping with a smidge of shaved parmesan. Easy and yummy.

I do another version where I saute a little onion and add chopped up seafood (crab or shrimp), then stir in the artichoke dip.