Easy Low Carb Stuffed Mushrooms

I have been meaning to post this low carb stuffed mushroom recipe for so long. It’s something that I make every time I have a lot of mushrooms on hand.

And, if I don’t bring it to the family Thanksgiving I hear about it. I didn’t know that they were so popular until last year my beautiful niece stuck out her bottom lip in discontent…oops.

They are just too easy and delicious to leave out. Especially if you are making appetizers for a crowd. They definitely give you a lot of bang for your buck too.

Ingredients:

• 1 lb mushrooms *White or Baby Bella (About 18-20)

I usually buy whatever looks the freshest.

• 1 lb Italian sausage *Hot or Mild – your choice

Sausage and mushrooms taste amazing together.

If you want to go vegetarian, you can always saute onions and bell peppers in place of the sausage.

• ½ tsp garlic powder

I use powdered garlic in this recipe because it’s easier. Use fresh garlic if that’s what you like.

• 8 oz cream cheese – softened slightly at room temp

• ¼ cup Parmesan cheese grated

The dried Parm in the green can is perfect for this recipe. But feel free to use fresh grated Parmesan if you like it better.

• ¼ cup mozzarella shredded

• sea salt and black pepper to taste

• 1 tbsp Italian flat leaf parsley * optional – chopped

How to Make the Stuffed Mushrooms:

1. Wash & de-stem mushrooms and finely chop the stems.

Mushroom grow in cow dung. Wash them well in cool water and use a mushroom brush if you need to.

I have always just soaked my mushroom and washed them by hand. But this can be a bit much if you eat a lot of mushrooms.

2. Brown Italian sausage, stem pieces and garlic. Keep over medium heat until sausage is cooked through. Remove from heat and let cool.

I used to fill the mushroom with raw sausage and cook them until the meat was done.

But, since I have gone low carb, it doesn’t work as well since I leave out the bread crumbs.

The pre-cooked sausage doesn’t need bread crumbs (or any ground pork rinds) to keep the meat from becoming a hard lump.

3. Preheat oven to 350° and lightly oil a baking dish that is large enough so that the mushrooms won’t be squished together.

4. In a large mixing bowl, combine cream cheese, ¼ cup Parmesan cheese, and parsley. Mix until well incorporated.

5. Once the sausage has cooled, mix it into the cream cheese mixture. Taste and add salt and pepper if needed. Use caution, the parm has a lot of salt in it.

6. Spoon heaping mounds of the mixture into each mushroom cap.

7. Bake for 30 minutes

8. Sprinkle ¼ cup mozzarella cheese over the top of mushrooms. Broil on high 3-5 minutes, or until the cheese is a nice golden brown.

9. Let stand 5-10 minutes before serving. Store leftovers in the fridge for 3-4 days.

Tips & FAQ’s:

Can I make the Low Carb Stuffed Mushrooms ahead of time?

Yes, they will keep in the fridge for a few days. But they are not as pretty once your re-heat them.

If you will be eating them at home, yes. If they are for Thanksgiving…no. Make them the same day.

You can always pre-cook the sausage and put it all together the morning of the holiday or pot-luck.

Can I freeze these?

No. Sorry. They’ll look like a frozen dinner when they thaw out.

Do you have any other low carb holiday dishes?

Haha…I’m so glad you asked.

This post has a list of 99 Low Carb Holiday Recipes to choose from.

This appetizer is great dish to serve with salads and as a starter for soups as well.

Sometimes they are the main course on “fend for yourself” leftover nights around here.

I think that all for the Low Carb Stuffed Mushroom Recipe!

Easy right? As long as you like mushrooms, I know you’ll love these.

Cheers friends!

Brandy

The nutritional information for the low carb stuffed mushroom recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.