Dottie's Stuffed Mushrooms

DOTTIE'S STUFFED MUSHROOMS 
2 pounds fresh mushrooms 
8 ounces cream cheese, softened 
1 pound pork sausage 
8 ounces cheddar cheese, shredded 
Salt and pepper, to taste 
Remove the stems from the mushrooms by gently twisting them off. Chop 
the stems fine and brown along with the sausage. Drain fat, if 
necessary. I found it helpful to chop the meat up until it was pretty 
fine, but not mushy. Mix in remaining ingredients, except the 
mushroom caps. Fill the caps with the sausage mixture. I found that 
using a tiny cookie scoop and my fingers worked best. Pile in as much 
sausage as you can per mushroom. Put in a greased or foil-lined 
baking pan(s) and bake, uncovered, at 350� for 20-30 minutes until 
hot and bubbly. 
About 30 mushrooms 
Per mushroom: 112 Calories; 9g Fat; 6g Protein; 1g Carbohydrate; 
trace Dietary Fiber; 1g Net Carbs 
Per whole batch: 3364 Calories; 279g Fat; 191g Protein; 43g 
Carbohydrate; 11g Dietary Fiber; 32g Net Carbs 
 
I made Dottie's stuffed mushrooms for our family Christmas gathering. 
Everyone loved them. I doubled the recipe and used 1 1/2 pounds of 
mushrooms, but there would have still been enough filling for 2 
pounds of mushrooms so I've edited the recipe to call for that 
amount. 
I mixed the leftover filling with some beaten eggs for some sausage 
scrambled eggs. Everyone liked that too. The next day, I chopped up 
the leftover stuffed mushrooms and added them to scrambled eggs. Even 
better! 
 
http://www.genaw.com/lowcarb/stuffed_mushrooms_1.html
== Contributed by ==
* Healthy Recipes For Diabetic Friends Y-Group
Category:Healthy Recipes for Diabetic Friends