Easy Stuffed Mushrooms (Low Carb)
These Easy Stuffed Mushrooms are not only delicoius, but are also low carb.
Servings: 24 pieces
- 16 oz. white button mushrooms (approximately 24 mushrooms)
- 2 cloves garlic (minced)
- 1½ tsp. olive oil
- 1 8 oz. cream cheese
- ¾ cup shredded sharp cheddar cheese
- 2 tsp. ranch seasoning mix
- 3 T. pickled jalapenos (minced)
- 1 T. fresh dill (chopped)
Preheat oven to 375-degrees F.
Remove stems from mushrooms and set aside.
Carefully scoop out some of the flesh to allow for more filling.
Mince a third of the mushroom stems and add to the mushroom flesh that was scooped out, along with the minced garlic. Heat olive oil in a pan and sauté the mushrooms and garlic for a few minutes. Allow the mixture to cool.
Meanwhile, place cream cheese in a microwave-safe bowl and cover with a napkin. This will avoid any splatter. Microwave for 30 seconds to soften.
Stir the sautéed mushroom and remaining ingredients in with the cream cheese and blend well.
Using a small spoon, divide the cream cheese mixture between the mushrooms.
Arrange filled mushrooms on rack inside a cookie sheet. This will allow the liquid to drain from the mushrooms as they cook.
Place mushrooms in the oven and 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