Sausage-stuffed Mushrooms

Here's my variation on a popular appetizer

10 medium button top mushrooms, stems removed
4oz sausage (or 3 sausage patties)
1tbsp grated parmesan cheese
1/4 cup shredded cheddar cheese

Sautee the mushrooms until almost done, turning once for even cooking. Remove from pan. Fry the sausage until browned and drain grease. Place in a bowl and smash up with a fork and mix in parmesan cheese and cheddar cheese. Microwave mixture until cheese is melted. Allow to cool.

Place equal amounts of filling in each mushroom cap. Bake at 350 degrees until browned.

I use Kraft shredded parmesan (0g carbs) and Bob Evans Original Recipe sausage.

Net carbs/serving (5 mushrooms): 2.25.

Yummy, I love mushrooms. I usually fry some pan sausage, mix a tub of herb n onion cream cheese in it and fill the mushroom cap. I then top it with sharp cheddar cheese and bake them. What a wonderful low carb treat.