Sausage stuffed mushroom caps

[EdwardGmys]

This is a recipe I got from my aunt. She said she came up with this on her own for a restaurant she worked at and when she brought these to a Christmas party last year and I realized how low-carb they were, I had to get the recipe. I have been tempted to add garlic salt or onion salt to these, but I can assure you they are very good as is. I come up with about 24 net carbs for the whole recipe. This is easily 8-10 servings. I like to take this to potlucks so I am sure there will be something filling and delicious for me to eat.

STUFFED MUSHROOM CAPS

2 packs of bigger button mushrooms
2 patties of sweet sausage
2 patties of hot sausage
1 package of cream cheese, softened
8 ounces mozzarella/provolone

1. Brown sausage. Drain grease.
2. Add browned sausage to soft cream cheese and mozzarella cheese; mix well.
3. Remove stems from mushrooms and stuff the caps with sausage-cheese mixture.
4. Bake at 375 for about 15 minutes. When they start to bubble they're done.

[melissa G]

:wave: Thanks for the recipe. I will have to try it. sounds yummy. :yum:

[cajuda]

My recipe's very similar to yours but I add in the stems. I put my cooked sausage, cream cheese, other cheeses (mozz./parmesan) and the stems into my food processor and pulse just a few times (maybe 7?) Then, I stick the mixture into the corner of a ziploc, squeeze it close, snip a tiny hole off the corner and that makes for quick filling of the caps. Takes about a minute to fill the caps that way. (I do the same for devilled eggs). Anyhow, the recipe is very delicious. Thanks for reminding me about them.

[EdwardGmys]

Cajuda

That is a good idea, both about adding the stems in the food processor and using the ziplock bag to fill the caps. I am going to be making these today and will incorporate both of your tips. These are soooooo good, I could almost live on these alone!

Ed

[cygirl]

I make caps all the time but instead of sausage i use crab or shrimp.Stuff peppers with it too.