Low Sodium Swiss Cheeseburger Stuffed Mushrooms
I am working on low sodium appetizers for this season’s Superbowl gathering (that so far we haven’t received an official invitation to). My husband is on a low sodium diet and while I can make something for everyone else, I find that unless I bring those dishes that my husband can eat – he might not get much to munch on.
Other people may be in the same boat and I’m sharing what I’ve figured out. You can add sodium to the dishes by adding salt, or soy sauce, or even by changing the cheese. Other cheeses have much more flavor but pack the sodium in.
Today, I introduce you to low sodium swiss cheeseburger stuffed mushrooms. My husband wasn’t a fan of mushrooms but I’ve converted him by using fresh crimini mushrooms, perfect for stuffing and accent the beef flavor wonderfully. This is a pretty fast appetizer to make, but make plenty because they quickly disappear.
A low sodium appetizer, fast and easy, but a nice bite.
- 20 – 25 crimini mushrooms (depending on size)
- 1 lb ground beef
- ¼ cup green pepper
- ¼ cup small onion
- 1 cup shredded swiss cheese divided
- olive oil or melted butter
- Preheat oven 350.
- Remove stems from crimini mushrooms and without breaking the sides of the mushroom caps, scrape a little bit of the mushroom meat out in order to stuff.
- Dice onions and peppers.
- Saute ground beef, onions and peppers until browned and the veggies are softened.
- Drain mixture.
- Toss the ground beef with ½ of the swiss cheese.
- Butter the casserole dish.
- Using melted butter or olive oil, brush the outside of the crimini mushrooms.
- Stuff the inside of the mushroom with the ground beef/swiss cheese mixture.
- Sprinkle the top of the ground beef with the rest of the swiss cheese.
- Bake until the cheese is melted and brown.
- Any juice on the bottom of the pan can be drizzled over the mushrooms, like an au jus.
Notes: Save the stems and dehydrate them and then freeze. They can be used in another recipe that calls for mushrooms.