Stuffed Mushrooms

A 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 the main plate with some salad as a side dish.


STUFFED MUSHROOMS RECIPE

Ingredients

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

INSTRUCTIONS

Wash the mushrooms, peel the skin, and remove the stems. Remove gills with a spoon.
Bring 2l of water to a boil; salt and 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.

Chop the onion and parsley.
Fry garlic in olive oil. Take out the garlic and lightly cook the onion in the garlic-flavored oil.
Add the ground beef, salt, and pepper. Fry on medium heat for 10 minutes.

Separately, fry cubed mushroom stems. Add salt and pepper.

In a bowl, mix the ground meat, mushroom stems, sour cream, grated cheese, egg yolk, chopped parsley, and half the breadcrumbs.

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

Cheese & Ground Beef Stuffed Mushrooms
    A healthy low-carb stuffed mushroom caps with meat and cheese

    Cheese & Ground Beef Stuffed Mushrooms

    Servings: 2

Ingredients

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

Instructions

  1. Wash the mushrooms, peel the skin, and remove the stems. Remove gills with a spoon. Bring 2l of water to a boil; salt and 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. Chop the onion and parsley. Fry garlic in olive oil. Take out the garlic and lightly cook the onion in the garlic-flavored oil. Add the ground beef, salt, and pepper. Fry on medium heat for 10 minutes. Separately, fry cubed mushroom stems. Add salt and pepper. In a bowl, mix the ground meat, mushroom stems, sour cream, grated cheese, egg yolk, chopped parsley, and half the breadcrumbs. Fill the mushroom caps with the mix, place in a baking tray covered with cooking spray or oil. Cover with remaining breadcrumbs, bake 15 minutes at 200C.
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