Recipes

Easy Low Carb Mushroom Stuffing Recipe

Atkins Easy Low Carb Mushroom Stuffing
8g
Net Carbs
Prep Time: 40 Minutes
Style:American
Cook Time: 60 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.8g

Protein

10.6g

Fat

8.3g

Fiber

179.1cal

Calories

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INGREDIENTS

  • 3 tbsp Butter, unsalted
  • 4 Tbsp Shallots, raw, chopped
  • 20 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
  • 13 cup Button Mushroom, raw, sliced
  • 1 tsp Salt
  • 0 1/4 tsp Black Pepper, ground
  • 4 oz Wine, dry white dessert
  • 9 slice(s) Oroweat Superior Keto Bread
  • 4 Tbsp Parsley, fresh, chopped
  • 2 tsp Thyme, fresh
  • 1 cup (8 fl oz) Chicken Broth or Bouillon
  • 0 1/2 cup Heavy Cream, liquid
  • 1 each Egg

DIRECTIONS

  1. Heat oven to 350°F. Butter an 11x7-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.

Cooking Tip

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