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.

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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.

Zuchinni can be used in many different ways. There are a number of recipes on my blog and more in Around the Family Table Cookbook. Zucchini Fries pictured below are a cookbook exclusive.

The recipe for these Zucchini Fritters an also be found in the Around the Family Table Cookbook.

Zucchini can also be used in dessert or quick breads. This Chocolate Zucchini Bread is so delicious!!

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, THM 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.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I 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.

Amazon

My favorite chopper for veggies.

Italian Seasoning

Baking Tray

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

THM Baking Blend

Mineral Salt

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.