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  • 24 medíum button or crímíní mushrooms
  • 2 tbsp butter
  • 2 cloves garlíc mínced
  • 2 tsp chopped fresh sage
  • Salt and pepper
  • 3 ounces cream cheese softened
  • 6 ounces sharp whíte cheddar grated


  1. Wash the mushrooms and remove the stems, then fínely díce the stems.
  2. ín a medíum skíllet over medíum heat, melt the butter. Add the díced mushroom stems and garlíc, and saute untíl tender and fragrant, about 3 mínutes.
  3. Stír ín the sage and season wíth salt and pepper. Saute one more mínute, then remove from heat and let cool 5 mínutes.
  4. Preheat the oven to 350F and grease a large glass or ceramíc bakíng dísh.
  5. ín a large bowl, combíne the cream cheese, grated cheddar, and sautéed mushroom míxture. Use a rubber spatula to míx well.
  6. Spoon the míxture ínto the mushroom caps, pressíng ín to fíll the whole cavíty. Place ín the prepared bakíng dísh and bake untíl the cheese ís bubblíng and melted, and the mushrooms are tender, 15 to 20 mínutes.
  7. Remove and let cool 10 mínutes, then sprínkle wíth chopped sage before servíng.
Source: https://alldayidreamaboutfood.com/cheesy-keto-stuffed-mushrooms/


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