Carbs Per Serving: .3 grams per mushroom
Prep Time: 30 minutes
18 to 20 large whole mushrooms
2 1/2 links Italian Sausage (hot or mild, skin removed)
3 cloves minced garlic
1 tsp. onion powder (optional)
3 Tbsp. Olive Oil
1/4 cup crushed Pork Rinds
1/4 c. grated Parmesan Cheese
How to Prepare:
Remove stems from mushrooms, chop 1/2 the stems. Brown sausage, onion, garlic and chopped stems in oil. Drain well. Cool. Mix with crushed Pork Rinds, egg and Parmesan Cheese. Spoon filling into
mushrooms. Bake at 350 degrees for 15 to 20 minutes. Garnish with Parmesan Cheese.
NOTE: After browning sausage, I use a chopper to chop meat fine (resembling taco meat) to make for easier stuffing. I prefer to leave the onion out for personal taste…you make the call.