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8 ounces mushroom -- white button
4 ounces cream cheese
1/2 pound pork sausage -- breakfast roll sausage
4 cups water
4 ounces cheddar cheese, shredded -- finely shredded, optional
1/4 teaspoon salt and pepper
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
Carbs per serving - include all nutritional information if known: