Easy Low Carb Mushroom Stuffing Recipe
8g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:40 Minutes
Style:American
Cook Time:60 Minutes
Phase:Phase 2
Difficulty:Moderate
Style:American
Cook Time:60 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 3tbspButter, unsalted
- 4TbspShallots, raw, chopped
- 20gram(s)Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
- 13cupButton Mushroom, raw, sliced
- 1tspSalt
- 0 1/4tspBlack Pepper, ground
- 4ozWine, dry white dessert
- 9slice(s)Oroweat Superior Keto Bread
- 4TbspParsley, fresh, chopped
- 2tspThyme, fresh
- 1cup (8 fl oz)Chicken Broth or Bouillon
- 0 1/2cupHeavy Cream, liquid
- 1eachEgg
DIRECTIONS
- Heat oven to 350°F. Butter an 11x7-inch baking dish.
- Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add chopped or sliced mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
- Stir in dessert wine; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add cubed bread, parsley and thyme; toss gently.
- In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.
