Sausage Stuffed Mushrooms

Cheesy low carb Sausage Stuffed Mushrooms, the perfect keto appetizer! Made with only 7 real food ingredients, these stuffed mushrooms are bursting with flavor from mild Italian sausage, fresh garlic and parsley, and melty cream cheese and parmesan, baked brown and bubbly.

📝 Ingredients

• 1 pound cremini mushrooms (About 20)
• 1 pound mild Italian sausage (I get my ground Italian sausage here)
• 4 large cloves garlic, minced
• 8 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• a few sprigs Italian flat leaf parsley, chopped
• sea salt and black pepper, to taste

👨‍🍳 Instructions

1. 1De-stem mushrooms and finely chop the stems.
2. 2To a large skillet, over medium-high heat, add chopped mushroom stems, Italian sausage and garlic. Cook until sausage is browned and cooked through. Remove from the heat and let cool.
3. 3Preheat the oven to 350°F.
4. 4In a large mixing bowl, combine the cream cheese, ¼ cup of the Parmesan cheese, and the parsley. Mix until well combined.
5. 5Once the sausage has cooled, add it to the cream cheese mixture. Taste and add salt and pepper if needed.
6. 6Spoon heaping mounds of the stuffing mixture into each mushroom cap. Bake on middle rack for 30 minutes.
7. 7Sprinkle remaining ¼ cup Parmesan cheese over the top of mushrooms. Broil on high 3 to 5 minutes, or until Parmesan is a nice golden brown.
8. 8Let stand 5 to 10 minutes before serving.