Ingredients:
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1 pound cremini mushrooms (About 20)
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1 pound mild Italian sausage
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4 large cloves garlic, minced
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8 ounces cream cheese, softened
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½ cup grated Parmesan cheese
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a few sprigs Italian flat leaf parsley, chopped
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sea salt and black pepper, to taste
Directions:
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De-stem mushrooms and finely chop the stems.
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To a large skillet, over medium-high heat, add chopped mushroom stems, Italian sausage and garlic. Cook until sausage is browned and cooked through. Remove from the heat and let cool.
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Preheat the oven to 350°F.
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In a large mixing bowl, combine the cream cheese, ¼ cup of the Parmesan cheese, and the parsley. Mix until well combined.
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Once the sausage has cooled, add it to the cream cheese mixture. Taste and add salt and pepper if needed.
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Spoon heaping mounds of the stuffing mixture into each mushroom cap. Bake on middle rack for 30 minutes.
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Sprinkle remaining ¼ cup Parmesan cheese over the top of mushrooms. Broil on high 3 to 5 minutes, or until Parmesan is a nice golden brown.
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Let stand 5 – 10 minutes before serving.
Net carbs per serving: 5.8 g
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