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Keto Mushrooms Stuffed with Sausage and Mozzarella Recipe


Atkins Keto Mushrooms Stuffed with Sausage and Mozzarella
0.7g
Glucides nets Atkins™
Prep Time:35 Minutes
Style:Italian
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.6g

Protein

4.2g

Fat

0.3g

Fiber

51.2cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 24mediumMushrooms, fresh
  • 2tablespoonExtra Virgin Olive Oil
  • 6ozPork Italian Sausage
  • 3largeScallions or Spring Onions
  • 1tspGarlic
  • 0 1/4tspItalian Seasoning
  • 0 1/2cup, shreddedWhole Milk Mozzarella Cheese
  • 0 1/4cupParmesan Cheese (Grated)

DIRECTIONS

Although this recipe calls for pork sausage, you could also substitute turkey sausage or even vegetarian "sausage" made from soy. Also feel free to use more garlic if you wish.
 
  1. Preheat oven to 400°F.
  2. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve. Place mushroom caps in a bowl and toss with 1 tablespoon oil.
  3. Arrange caps cavity side up on a shallow baking pan and set aside.
  4. Heat remaining oil in a medium skillet over high heat. Add sausage, diced green onion, minced garlic, Italian seasoning and reserved chopped mushroom stems. Sauté, breaking up sausage into smaller pieces, for about 5 minutes, until cooked through and nicely browned.
  5. Remove from heat; add both cheeses and stir just until cheese melts.
  6. Stuff mushroom caps with sausage mixture and bake 10 -15 minutes, until mushrooms are tender and cheese is slightly golden.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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