Stuffed Mushrooms and Zucchini, THM S, Keto, Sugar-free, Low-Carb!

Pennsylvania is often referred to the mushroom capital of the world. 63% of the United States white mushroom crop is grown in this state. What is better than stuffed mushrooms for an appetizer or even stuffed portabellas as a main entree? This tasty ground beef filling is chock full of hidden veggies and lots of flavor. I will often triple this recipe, stuff, and bake the mushrooms. They then can be frozen in a single layer on a cookie sheet. When totally frozen; vacuum pack in bags and return to the freezer. In need of a quick meal–defrost and heat.

This filling is very versatile and works very well to stuff zucchini or summer squash. Top this meat filling with spaghetti sauce and cheese for a tasty Italian style-entree. These stuffed squash freeze very well, also. I freeze them individually. When totally frozen; vacuum pack and return to the freezer. You can get a taste of summer in the middle of a cold, blustery, winter day.

Stuffed Mushrooms and Zucchini THM S, Keto, Sugar-free, Low-Carb

  • 1 pound ground beef
  • 2/3 cup diced onions
  • 2 cups finely chopped mushrooms
  • 2/3 cup finely chopped cauliflower
  • 1 clove garlic, minced
  • 1 teaspoon mineral salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 teaspoon Italian Seasoning
  • 1/2 cup THM Baking Blend
  • 1/3 cup Parmesan Cheese
  • 1/3 cup mozzarella cheese
  • additional cheese for garnishing
  • 14 medium portabella mushrooms OR 4 zucchini
  • In a skillet over medium heat, brown beef with onions, mushrooms, cauliflower, and garlic. When totally browned; remove from stove. Add salt, pepper, eggs, Italian Seasoning, Baking Blend, and cheeses. Set aside. Prepare mushrooms by removing stems. Fill each mushroom with the meat mixture and place on baking tray. Sprinkle with additional cheese. Bake at 350 degrees for 30 minutes. 14 stuffed mushrooms.
  • To stuff zucchini or summer squash: Prepare meat filling as listed above. Cut squash in half lengthwise. Place upside down on a plate and microwave for 6 minutes. Scoop out seed cavity. Stuff squash with meat mixture. Spread a thin layer of pizza/spaghetti sauce on the filing. Sprinkle with mozzarella cheese. Bake at 350 degrees for 20-25 minutes. Serves 4.
Stuffed Mushrooms ready to be baked.
Stuffed Zucchini and Summer Squash

AROUND THE FAMILY TABLE COOKBOOK. This cookbook features over 600 pages of recipes (500+) following the THM way of eating. Each recipe is labeled with the correct fuel –fats (S), carbs (E), combined (XO), and neutral (FP). These recipes were created by a Mennonite mother of 8 who was looking for economical, healthy food to feed her family without breaking the food budget. There are full color pictures with most recipes. If you love to can and preserve food there is n entire chapter with many recipes.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I want to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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My favorite tools for chopping veggies.
My favorite baking tray.
Pink Salt
Italian Seasoning
My favorite Zucchini Squash Seeds
Yellow Squash Seeds

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Stuffed Mushrooms or Zucchini THM S, Keto, Sugar-free, Low Carb

Author Genda Groff

Ingredients

  • 1 pound ground beef
  • 2/3 cup diced onions
  • 2 cups finely chopped mushrooms
  • 2/3 cup finely chopped cauliflower
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 teaspoon Italian Seasoning
  • 1/2 cup Baking Blend
  • 1/3 cup Parmesan Cheese
  • 1/3 cup mozzarella cheese
  • additional cheese for garnishing
  • 14 medium portabella mushrooms OR 4 zucchini

Instructions

  1. In a skillet over medium heat, brown beef with onions, mushrooms, cauliflower, and garlic. When totally browned; remove from heat. Add salt, pepper, eggs, Italian Seasoning, Baking Blend, and cheeses. Set aside. Prepare mushrooms by removing stems. Fill each mushroom with the meat mixture. Sprinkle with additional cheese. Bake at 350 degrees for 30 minutes. 14 stuffed mushrooms.

  2. To stuff zucchini or summer squash: Prepare meat filling as listed above. Cut squash in half lengthwise. Place upside down on a plate and microwave for 6 minutes. Scoop out seed cavity. Stuff squash with meat mixture. Spread a thin layer of pizza/spaghetti sauce on the filing. Sprinkle with mozzarella cheese. Bake at 350 degrees for 20-25 minutes. Serves 4.

There are many more recipes in  Around the Family Table Cookbook which features over 600 pages or recipes from a Mennonite mother of eight who loves to cook. These recipes are styled after the Trim Healthy Mama way of eating and are labeled with the correct fuels. There is also DIY recipes for Baking Mix and Sweetener that are more economical. You may also request a FREE jar of sourdough starter with a cookbook purchase.

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One thought on “Stuffed Mushrooms and Zucchini, THM S, Keto, Sugar-free, Low-Carb!

  1. Pingback: Stuffed Mushrooms and Zucchini, THM S, Keto, Sugar-free, Low-Carb! — Around the Family Table – Food. Fun. Fellowship | My Meals are on Wheels

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