Atkins Cheese Recipes

Ingredients:

1 lb mushrooms, lrg frsh wht (~24), cleaned
2 tbsp vegetable oil, divided
4 oz bulk italian sausage
1/2 cup scallion, sliced
2 clove garlic, passed through a press
1/2 tsp italian seasoning
1/2 cup mozzarella cheese, shredded
2 tbsp parmesan cheese, grated
2 tbsp mozzarella cheese, shredded

Instructions:

Courtesy of Lewis & Neale

These savory melt-in-your-mouth morsels are irresistible, especially for
mushroom fans.

1. Heat oven to 400°F. Remove stems from mushrooms; finely chop enough
stems to equal 1/2 cup and reserve (save remaining stems for another use).
Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps
cavity side up on a shallow baking pan; set aside.

2. Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add
sausage, scallion, garlic, Italian seasoning and reserved chopped mushroom
stems. Cook, stirring, breaking sausage into smaller pieces with a fork,
for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup
mozzarella and the Parmesan cheese and stir just until cheese melts.

3. Stuff mushroom caps with sausage mixture; sprinkle with remaining 2
tablespoons mozzarella. Bake 10 to 15 minutes, until mushrooms are tender.

Servings: 24

Prep time: 35 minutes

Bake/Cook time: 10 minutes

Carbohydrates: 1 grams

Net Carbs: 1 grams

Protein: 2 grams

Fat: 2.5 grams

Calories: 32

Servings: 1