Super Creamy Stuffed Mushrooms (Low Carb) Episode 1240

Super Creamy Stuffed Mushrooms (Low Carb) Episode 1240


hi guys I’m Laura Vitale and on this episode of Laura in the kitchen I want to show you how I make my shot I call them like my creamy sausage stuffed mushrooms they are absolutely insanely good you’re gonna love them and they’re really great like lower like a low carb option for your Easter table I’ve been getting a lot of messages on Instagram to share just a couple of like low carb options for your Easter menu so I feel this would be really great and you can make them into an entree if you want to by just using bigger mushrooms like a portobello mushroom and that would be fantastic but these are gonna be great with a little bit of arugula and fennel salad for either an entree a side dish a starter whatever you fancy let me when you’re through the list of in Greensborough beg you need some mushrooms these are just white button mushrooms that I prepped and I’ll show you one in just a second I’ve got a four blend cheese here mozzarella Asiago provolone and lots of freshly grated parm these are the stems from those mushrooms that I just finely chopped onion garlic parsley a little cream cheese Italian sausage salt and a little bit of olive oil now I’m gonna show you how I prepped the mushrooms just to give you an idea of how I did all of them so I just take out the stem and you take the stem and you give it a nice little chopper Roux because this is perfectly edible it’s not too hard it’s not too tough it’s perfect and just take a little teeny tiny teaspoon right and this doesn’t have to be pretty because these are gonna be covered so you won’t see it but I kind of just get rid of all the center bits so I’ve got a nice amount of surface area here for the stuffing and that’s it I just kind of took a damp paper towel to clean each one and they’re good to go to myhouse skillet with a little bit of olive oil I’m gonna add my sausage now I bought my sausage already in book like this out of the casing but if you were using like sausage links do you want to get rid of the casing now I know for a fact that I’m gonna have a lot more filling than I do mushrooms that’s because I’m saving some of it to make stuffed mushrooms in the middle of the week I need it twice Omega one huh so that’s what I’m doing it so I’m just gonna cook in my skillet over about medium heat medium-high ish heat until the sausage is pretty much fully cooked and you want to break it up as much as you can with a wooden spoon this looks really great now obviously it’s not fully cooked through yet but that’s okay because it’s got a ways to go so now I’m gonna add my diced onion finely chopped onion 1 small 1/2 medium large joy charge you do and the stems of mushrooms right so now to this I’m gonna add a good pinch of salt and cook them all together I’m not gonna add any extra oil or anything just because a sausage already is rendering a little bit of fat and the sausage i buy is quite lean I mean as you can see there’s not like a kind of fat rendering but it’s just enough that’s going to cook everything really nicely that’s gonna be so delicious you gotta trust me on this they’re really simple and easy but what a fantastic recipe to serve in the middle of the night I mean I like to do these to be honest appetizer side sides are fantastic but I love to do these and really big portobello mushrooms with a lovely side salad perfect weeknight dinner that it’s so satisfying and if you are curbing your carbs a couple times a week because if you don’t even like me you eat heavy carbs a few times and low carb is a few times it’s called balanced then this is so great you’re gonna love it so you’re gonna keep my eye on this and just cook it until the sauce is develop some color and the mushrooms and onions cook down this looks really great so now I’m gonna just add the garlic add that right in and the parsley I’m just gonna cook this for I don’t know like a minute just to kind of cook the garlic a little bit and then I’m gonna add it all to a big bowl and then we’ll continue on to make the filling alright this looks amazing to me I mean do it it mmm super yummy now I’m gonna add my cream cheese sounds crazy I know but it is amazingly delicious and it kind of it kind of holds everything together without having to add and the eggs or bread crumbs but it also gives you this lovely creamy component that makes these melt in your Boca mmm so good so I’m just gonna work the cream cheese in the hot sausage mixture just I’m gonna use my spoon because it’s nice and easy and now what I’ve done here so I’ve done my I’ll been preheated to 400 degrees right now because I made the filling in my cast-iron skillet and my cast-iron skillet can go right into my oven what I did was I just added a small drizzle of olive oil to the same skillet I don’t even rinse it out because more flavor and more better I’m gonna just cook them in there I mean why get everything else something else dirty if I don’t need to right and it’s gonna be delicious when it’s soaked up the mushrooms are gonna soak up any extra flavor from the bottom of the pan so it’s a two-for-one really and we’re just about near the end of where we want to be with this mixin so here’s what you do now you take your mushroom okay this is a lot of flavor so I don’t have to season this at all all right take an ice cream scoop a small one and I do a little bit of that and then go right into your pan and then just continue that’s all son look at this look at this I mean honestly now you just take a little bit of your cheese a lot of cheese a lot of is better and then I just found it on each one now I’m gonna pop these into my oven at 400 come on 15 20 minutes or so until golden brown I’ll show you what they look like when they are done all right these were in the oven for 15 minutes at 400 look at this look at this gorgeous bronze to cap the bottom is just lovely and juicy the interior you can see is super cheesy I mean I’m into this okay I am all about it probably should have gotten the spoon but you know it’s okay I’m just gonna taste one for now and half the rest for dinner I’m gonna use this so I don’t have a smaller knife near me right now look at that look at this cap is beautiful this I mean it’s just magnificent I just kind of pulled it apart for you to see the interior but it holds together really well smells unbelievable give me a second up this is gonna be really hot I literally just pulled it out of the oven best stuffed mushrooms will ever have in your entire life they are so delicious they are so creamy so see away from the cheese and the cream cheese just really brings them together and make some super super creamy you know I’m just gonna do this mmm robbing on just do it Laura in the kitchen that come has a written recipe for you right there to die for make them for you holiday table I hope you enjoyed my time with me announcer each time you [Music]

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