Sue L
Wed, Mar-09-05, 10:08
Low Carb Italian Stuffed Mushrooms
Source of Recipe: personal recipe
These look like little pizzas when they come out of the oven, but they have a very meaty taste and can be quite filling. Can serve as an appetizer or as part of a main course.
http://images.snapfish.com/3433576723232%7Ffp63%3Dot%3E232%3C%3D%3A%3B5%3D87%3C%3DXROQDF%3E232379782%3C39%3Bot1lsi
List of Ingredients
6 small portabello mushrooms
1/2 pound bulk Italian sausage
1/4 cup chopped onion
3 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup water
2 tbsp. tomato paste
18 thin slices pepperoni
6 slices provolone cheese
2-4 tbsp. grated romano cheese
Recipe
Preheat oven to 375°F.
Line a small baking sheet with foil.
Scrape out the dark gills from the underside of the mushrooms and trim the stem off.
In a small skillet, brown italian sausage with chopped onion, garlic, salt and pepper, crumbling well.
Add water and tomato paste and stir until blended.
Simmer over low heat until mixture thickens and is fairly dry.
Place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides.
Top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top.
Bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.
Source of Recipe: personal recipe
These look like little pizzas when they come out of the oven, but they have a very meaty taste and can be quite filling. Can serve as an appetizer or as part of a main course.
http://images.snapfish.com/3433576723232%7Ffp63%3Dot%3E232%3C%3D%3A%3B5%3D87%3C%3DXROQDF%3E232379782%3C39%3Bot1lsi
List of Ingredients
6 small portabello mushrooms
1/2 pound bulk Italian sausage
1/4 cup chopped onion
3 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup water
2 tbsp. tomato paste
18 thin slices pepperoni
6 slices provolone cheese
2-4 tbsp. grated romano cheese
Recipe
Preheat oven to 375°F.
Line a small baking sheet with foil.
Scrape out the dark gills from the underside of the mushrooms and trim the stem off.
In a small skillet, brown italian sausage with chopped onion, garlic, salt and pepper, crumbling well.
Add water and tomato paste and stir until blended.
Simmer over low heat until mixture thickens and is fairly dry.
Place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides.
Top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top.
Bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.