Best Tarragon Mushroom And Sausage Stuffing Low Carb Recipes

MUSHROOM AND SAUSAGE STUFFING

Mushroom and Sausage Stuffing image

Provided by Anne Burrell

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil, for cooking
4 celery ribs, cut into 1/4-inch dice
4 onions, cut into 1/4-inch dice
Kosher salt
3 cloves garlic, smashed and finely chopped
1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices
1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups dry white wine
Peasant bread, crusts removed, cut into 1-inch chunks (about 12 cups) and toasted
1 cup walnuts, coarsely chopped
1 bunch fresh sage, finely chopped
3 to 4 cups chicken stock

Steps:

Preheat the oven to 375 degrees F.
Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

TARRAGON, MUSHROOM & SAUSAGE FRITTATA

Tarragon, mushroom & sausage frittata image

Serve up this filling frittata in just 20 minutes. With tarragon and mustard to boost the flavour and asparagus to top up your greens, it's also rich in folate

Provided by Esther Clark

Categories Dinner, Lunch, Supper

Time 20m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
200g chestnut mushrooms , sliced
2 pork sausages
1 garlic clove , crushed
100g fine asparagus
3 large eggs
2 tbsp half-fat soured cream
1 tbsp wholegrain mustard
1 tbsp chopped tarragon
mixed rocket salad , to serve (optional)

Steps:

Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, add the mushrooms and fry over a high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the garlic and asparagus and cook for another 1 min.
Whisk the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture in to the pan. Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like.

Nutrition Facts : Calories 433 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium

STUFFED MUSHROOMS - LOW CARB

Stuffed Mushrooms - Low Carb image

This is a low-carb modification of my Mom's stuffed mushroom recipe. It is so tasty and delicious, even she didn't notice the low-carb substitutions.

Provided by Queen Eeyore

Categories Vegetable

Time 16m

Yield 7-9 serving(s)

Number Of Ingredients 5

Ingredients

1 lb fresh large mushroom, cleaned and stemmed
1/8 cup chopped mushroom stems
4 -6 ounces cream cheese
1/2 lb sausage, cooked and crumbled
1/4 cup crushed pork rind (I use Tabasco flavored, any kind will do)

Steps:

Mix cooked sausage, cream cheese, mushroom stems and crushed pork rinds in a bowl.
Place mushrooms in a microwave-proof glass container, I typically use the 9" cake pan.
Stuff with filling, cover with plastic wrap, and fold back a corner of the plastic wrap.
Cook on high in the microwave for 5-6 minutes, or until mushrooms are moist and stuffing has melted a little.
Leftover stuffing can be rolled into balls and cooked in the sausage grease.