Sausage Stuffed Mushrooms

I made the most DELICIOUS treat tonight!  I have never made stuffed mushrooms before.  This recipe is deceptively simple - only 3 ingredients and a few minutes of preparation and cooking.  But it literally is in the top two best-tasting dishes I have ever made for myself!

The recipe is from all recipes.com.

I sautéed a pound of hot pork sausage that we got from our CSA (I only used half a pound).

I pulled all the stems out of 8 oz of mushrooms to create the caps (this is 4 oz).

When the meat was done I put half a pound of it in a bowl and added 8 oz of cream cheese.

I mixed it until it formed a delicious mess.

Then I plopped some of the cheese-sausage filling in each of the mushroom caps (this is half the recipe).

I broiled the caps in our toaster oven for 3 minutes and they were finished!

So easy and so delectable!

I was shocked by how good they were!!

I was making like an orgasm-face on my last bite and my husband tried to capture it, but I started cracking up before he could.

My husband enjoyed the caps but said he could feel his arteries hardening.  This is why I love living low-carb - because fat is good and we don't have to fear it while we're restricting carbs!

There were an obscene number of calories in the caps though, for just four (1/4 of the recipe)!

327 calories
26.2 g fat
3.8 g carbs (0.6 g fiber, 1.4 g sugar)
15.8 g protein

Eggplant Made Delicious

I came up with this recipe during our grocery shopping fast.  I didn't have any cheese or pasta sauce with which to make eggplant parmesan, which was the only thing I knew to do with eggplant.  Instead, I threw the eggplant together with other flavors that seemed somewhat Italian-y and came up with this dish.

It's very simple.  I heated 1 lb of spicy ground sausage (from our CSA) in a pan until the fat and grease lubricated the pan.  I added a chopped 1 lb eggplant (from our CSA) and sauteed it until the eggplant was almost completely soft and the sausage was almost totally brown, breaking the sausage as it cooked.  Then I added an 8 oz can of tomato sauce and heated through.

That's it!  It can be that simple or you can add variations.  The first time I made it I cooked the eggplant in olive oil first and also added an onion and a second can of tomato sauce.  It's very flexible.  And SCRUMPTIOUS, at least to my palate.  I love simple quick dishes like this one.

Nutritional data per serving (makes 8 servings):

212 calories

15.9 g fat

624 mg sodium

7.6 g carbohydrate

2.8 g fiber

3.1 g sugar

9.5 g protein