Healthy low carb stuffed mushroom caps with meat and cheese. This excellent French low calorie dish makes a great appetizer and party dish – or as main plate with some salad as side dish.

Stuffed Mushrooms Ingredients



  • 6 Button Mushrooms
  • 250g Ground Beef
  • 3 tbsp Sour Cream
  • 3 tbsp grated Emmental Cheese
  • 1 Egg Yolk
  • 1 Clove of Garlic
  • 1 small Onion
  • 1 Lemon
  • 4 tbsp Olive Oil
  • 50g Breadcrumbs
  • 2 Sprigs of Parsley
  • Black Pepper and Salt

1. Preparing mushrooms

  1. Wash the mushrooms, peel the skin and remove the stems.
  2. Remove gills with a spoon.
  3. Bring 2l of water to a boil, salt add the lemon juice. Put the mushroom caps in the water and boil for 5 minutes. Take out and cool with the hats facing downwards.

2. Making the mix for filling

  1. Chop the onion and parsley.
  2. Fry garlic in olive oil. Take out the garlic and lightly cook the onion in the garlic-flavored oil.
  3. Add the ground beef, salt and pepper. Fry on medium heat for 10 minutes.
  4. Separately, fry cubed mushroom stems. Add salt and pepper.
  5. In a bowl, mix together the ground meat, mushroom stems, sour cream, grated cheese, egg yolk, chopped parsley, and half the breadcrumbs.

3. Making stuffed mushrooms

  1. Fill the mushroom caps with the mix, place in baking tray covered with cooking spray or oil.
  2. Cover with remaining breadcrumbs, bake 15 minutes at 200C
Stuffed Mushroom Caps