I feel like the majority of the last year of my life has been on a low carb diet. Sometimes protein and veggies on a plate, just doesn’t seem interesting. Stuffed mushrooms, sounds good, even if you aren’t watching your carbs! These were really tasty and didn’t have that “watery” stuff. Just meaty and creamy!
10-12 oz baby portabella mushrooms
1 cup cooked & crumbled sausage
6 oz softened cream cheese
1/4 cup chopped green onion
1/2 tsp garlic powder
1/4 cup shredded cheese
salt and pepper to taste
Pop the stems out of the mushrooms, and give them all a good rinse. Set on paper towels to dry. Meanwhile in a mixing bowl, combine the other ingredients together except the shredded cheese. Spoon the mixture into the mushrooms and arrange them in a glass baking dish. Top each mushroom with a sprinkle of the shredded cheese. Bake, uncovered at 450 for about 7 minutes, or when you see the cheese on top start to turn golden. Turn the oven to broil, and watch for the cheese to brown. Remove from the oven, and immediately transfer out of the baking dish to a serving plate.