Low Carb Stuffed Mushrooms

This delicious appetizer is perfect for pot lucks or a night in. They are easy to make and almost impossible to mess up. Highly customizable and always welcome at a party.

Course Appetizer

Cuisine American, Keto

Keyword gluten free

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 438kcal

Author Brandy

Equipment

Ingredients

1 lb mushrooms *White or Baby Bella (About 18-20)
1 lb Italian sausage *Hot or Mild - your choice
½ tsp garlic powder
8 oz cream cheese softened slightly at room temp
¼ cup Parmesan cheese grated
¼ cup mozzarella shredded
sea salt and black pepper to taste
1 tbsp Italian flat leaf parsley * optional - chopped

Instructions

Wash & de-stem mushrooms and finely chop the stems.
Brown Italian sausage, stem pieces and garlic. Keep over medium heat until sausage is cooked through. Remove from heat and let cool.
Preheat oven to 350° and lightly oil a baking dish that is large enough so that the mushooms won't be squished.
In a large mixing bowl, combine cream cheese, ¼ cup Parmesan cheese, and parsley. Mix until well incorporated.
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.
Spoon heaping mounds of the mixture into each mushroom cap.
Bake for 30 minutes
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.
Let stand 5-10 minutes before serving. Store leftovers in the fridge for 3-4 days.

Notes

The nutritional info is based on making about 18 mushrooms.

Nutrition