Stuffed Mushrooms – A small batch

May 4, 2016 at 7:14 pm 1 comment


10-12 medium-sized Cremini mushrooms
2-3 ounces sausage (or any ground meat)
1/4 cup finely chopped onions
1 clove garlic, minced
a good handful baby spinach
1 tablespoon tomato paste
2 tablespoon stock
2 tablespoons Parmesan cheese
1/4 cup cheddar cheese, grated
1/4 teaspoon paprika
salt and pepper
oil for sauteing

Preheat oven to 350°F

Remove the stems from mushrooms
set the caps aside and chop the stems

Heat oil in skillet
add chopped mushroom stems
add onions, garlic, and paprika
add meat, tomato paste, and stock
add spinach and cook until completely wilted
add Parmesan
salt and pepper to taste

Place mushroom caps on lined baking sheet
fill each cap with stuffing
sprinkle with grated cheese

Bake for 15-20 minutes

I’ll let you in on a secret, these were baked in a toaster oven.

One mushroom = 2.5 carbs

Entry filed under: For One or Two, Low Carb, Main Course, Uncategorized.

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1 Comment Add your own

  • 1. KITCHEN  |  March 25, 2017 at 12:47 pm

    […] via Stuffed Mushrooms – A small batch — Audrey Can Cook – and so can you […]


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If #spring won't arrive on its own, then I'll buy some #sunshine. And one last one for today, my latest favorite food, #thaichicken #pizza. I was skeptical until my first try. Punjabi baingan bharta aka Punjabi eggplant. So easy to make at home. No #takeout out needed. #audreycancook #smallbatch #cooking #Indianfood #ricekrispytreats a very small batch. On the blog soon. An Indian food feast that's better than #takeout, at least imo. Testing a recipe for #Punjabistyle eggplant. With leftover chicken #vindaloo and #dal On the blog soon. #recipes #recipetesting #audreycancook #smallbatch Mini swag from days gone by.
#mini #minicooper #swag

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