Wild Mushroom Stuffing
6.08
Net Carbs
15.51
Protein
11.95
Fat
2.15
Fiber
211.26
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 1 large Egg (Whole)
- 32 ounces Mushroom Pieces and Stems
- 2 teaspoons Thyme
- 1 cup Chicken Broth, Bouillon or Consomme
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 fluid ounces Sweet Dessert Wine
- 1/2 cup Heavy Cream
- 3 tablespoons Unsalted Butter Stick
- 4 tablespoons Shallots, raw, chopped
- 4 teaspoons Garlic
- 4 tablespoons Parsley, fresh, chopped
Directions:
Use the Atkins recipe to make Atkins Cuisine Bread. To make vegetarian; use vegetable broth instead of chicken broth.
- Heat oven to 350°F. Butter an 11x7-inch baking dish.
- Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add chopped or sliced mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
- Stir in dessert wine; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add cubed bread, parsley and thyme; toss gently.
- In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.
