Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
1/4 teaspoon salt and pepper
4 cups water
2 tablespoons lemon juice
How To Prepare:
Preheat oven to 350f.
Wash mushrooms and remove stems. Bring water and lemon juice to a boil and add mushroom caps. Let boil for 2 minutes - then pour in a colander to drain. Crumble sausage in a skillet and cook until completely done - about 10 minutes. Let cool. Chop mushroom stems. Once the sausage is cool, mix the cream cheese, salt and pepper, chopped mushroom stems and cheddar cheese (if used) to form a thick mixture.
Divide the mixture among the mushroom caps, mounding. Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.
I get about 10 mushrooms per 1/2 lb.
*You can skip the boiling step if you prefer a firmer mushroom! Just stuff and bake.
Carbs per serving - include all nutritional information if known:
Registered: August 2006 Location: Ohio Posts: 1923
Review Date: Mon December 4, 2006
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 0
Positive aspects of the product (pros):
These are teh best stuffed mushrooms I have ever had! I took them to work or a party and everyone wanted the recipe. I used hot spic sausage and addedsoem minced jalapenos to the cheese mixture. Definitely will make these, again and again!
Powered by: Reviewpost Copyright 2009 All Enthusiast, Inc.
Featured Low Carb Products!
Please support our sponsor by purchasing your low carb foods at
Netrition.com to ensure that we can continue to provide this
service for FREE!