Stuffed Mushrooms Low Carb Recipes

BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
• Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
• Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
• Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

STUFFED MUSHROOMS - LOW CARB

Steps:

• Mix cooked sausage, cream cheese, mushroom stems and crushed pork rinds in a bowl.
• Place mushrooms in a microwave-proof glass container, I typically use the 9" cake pan.
• Stuff with filling, cover with plastic wrap, and fold back a corner of the plastic wrap.
• Cook on high in the microwave for 5-6 minutes, or until mushrooms are moist and stuffing has melted a little.
• Leftover stuffing can be rolled into balls and cooked in the sausage grease.

LOW CARB CRAB STUFFED MUSHROOMS

Steps:

• Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
• Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
• Preheat oven to 350 degrees.
• Clean, dry and stem mushrooms; discard stems.
• Scoop out and discard gills.
• Fill mushrooms with the crabmeat mixture.
• Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
• Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.