Atkins Easy Low Carb Mushroom Stuffing Recipe

Photo by Atkins Nutritionals
  • Prep time
    40 minutes
  • Cook time
    1 hour
  • Serves

  • 1 teaspoon

    Salt, Morton Salt, Inc.

  • 4 tablespoons

    Shallots, raw, chopped

  • 3 tablespoons

    Butter, Unsalted, Bruno’s Supermarkets, Inc.

  • 1/2 cup

    Heavy Cream, liquid

  • 20 grams

    Garlic, raw (1 clove= 3g; 1 teaspoon= 5g)

  • 1/4 teaspoon

    Black Pepper, ground

  • 13 cups

    Button Mushroom, raw, sliced

  • 4 ounces

    Wine, dry white dessert

  • 9

    Slices, Oroweat Superior Keto Bread

  • 4 tablespoons

    Parsley, fresh, chopped

  • 2 teaspoons

    Thyme, fresh

  • 1

    Egg, Just, Inc.

  • 1 cup

    Chicken Broth or Bouillon

  1. Heat oven to 350°F. Butter an 11×7-inch baking dish.
  2. Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add chopped or sliced mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
  3. Stir in dessert wine; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add cubed bread, parsley and thyme; toss gently.
  4. In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.

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