Easy Low Carb Mushroom Stuffing
8.0g
Net Carbs
7.8g
Protein
10.6g
Fat
8.3g
Fiber
179
Calories
Ingredients:
- 20 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
- 2 teaspoons Thyme, fresh
- 3 tablespoons Butter, unsalted
- 13 cups Button Mushroom, raw, sliced
- 4 tablespoons Parsley, fresh, chopped
- 4 tablespoons Shallots, raw, chopped
- 9 slice(s) Oroweat Superior Keto Bread
- 1 each Egg
- 1 cup (8 fluid ounces) Chicken Broth or Bouillon
- 1/2 cup Heavy Cream, liquid
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper, ground
- 4 ounces Wine, dry white dessert
Directions:
- Heat oven to 350°F. Butter an 11x7-inch baking dish.
- 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.
- 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.
- 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.
