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

Author Genda Groff


  • 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


  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.