"If you make stuffed mushrooms, I'll do..."
Where to begin? Mhm, some stories are best not be told. Please enjoy these divine stuffed mushrooms.
Stuffed Mushrooms – inspired from the Silver Palate Cookbook
Prep time 15 mins
Cook time 15 mins
Carb count: 9 net carbs per mushroom
4 large portobello caps
1 lb of ground sausage, sage if possible
½ Cup of sweet onions, diced finely
4 cloves of garlic, minced
1/3 C of heavy cream
½ Cup of Parmesan
2 sprigs of Oregano
Oven to 450F
Break up the sausage into a frying pan and cook it until browned.
Remove to the bowl of a food processor, keep the fats in the pan.
Add a touch of olive oil to the pan if needed and fry up the onions and garlic on very low heat until they are very soft and caramelized slightly.
Add them to the food processor and add the Parmesan, Oregano and cream.
Pulse until the mixture is coarse and malleable.
Fill the mushroom caps very gently with a spoon. Sprinkle more Parmesan on top if wanted.
Bake for 15 minutes and let rest for another 5 before digging in.
Will also fill up about 12 small mushrooms. Seriously, try these.