Easy Stuffed Mushrooms (Low Carb)
These Easy Stuffed Mushrooms are not only delicoius, but are also low carb.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 24 pieces
Calories: 49kcal
- 16 ounces white button mushrooms (approximately 24 mushrooms)
- 2 cloves garlic (minced)
- 1½ teaspoon olive oil
- 1 8 ounce cream cheese
- ¾ cup shredded sharp cheddar cheese
- 2 teaspoon ranch seasoning mix
- 3 tablespoon pickled jalapenos (minced)
- 1 tablespoon fresh dill (chopped)
Preheat oven to 375-Degrees F
Clean mushrooms by wiping them with a wet washcloth. Carefully remove the stems. Freeze half the stems for later use.
Using a small spoon, scoop out some of the flesh from inside the mushrooms to expand the area to be filled.
Add olive oil or butter to a skillet. Toss in the chopped mushrooms stems and flesh. Add garlic and sauté for approximately five minutes over medium heat.
While the mushroom mix is cooling, microwave the cream cheese in a medium bowl for 30 seconds to soften.
Mix cream cheese, sautéed mushrooms and garlic, and the remaining ingredients until thoroughly mixed.
Fill mushrooms with the filling mix. Place stuffed mushrooms on a baking sheet with a rack. This will allow the juices from the mushrooms to drip down into the pan.
Bake for 20 minutes.
Serving: 1mushroom | Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 91mg | Fiber: 0g | Sugar: 1g