Charlene's Recipe

Baked Stuffed Mushrooms With Sausage And Mozzarella

Category: low carb

Serves 24
Carbs per serving: 1 g
Net carbs: 1 g
Protein: 2 g
Fat: 2.5 g
Calories: 32

1 lb. large fresh white mushrooms - about 24 - cleaned
2 Tbsp vegetable oil - divided
4 oz. bulk Italian sausage
1/2 cup sliced green onions
2 garlic cloves - pressed
1/2 tsp. Italian seasoning
1/2 cup shredded Mozzarella cheese - plus
2 Tbsp. shredded Mozzarella cheese - divided
2 Tbsp. grated Parmesan cheese

Remove stems from mushrooms;
Finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil.
Arrange caps cavity side up on a shallow baking pan; set aside.
Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
Bake 10 to 15 minutes, until mushrooms are tender.