Sausage Stuffed Mushrooms

Stuffed mushrooms are one of my all-time favorite appetizers.  When it comes to stuffing mushrooms the possibilities are endless.  I like to cook stuffed mushrooms on a mini muffin pan.  It keeps the mushrooms from falling over and losing their stuffing.
1 lb. Cremini Mushrooms (About 20)
1 lb. Mild Italian Sausage

4 Large Cloves Garlic – Minced

8 oz. Cream Cheese – Softened
½ Cup Parmesan Cheese – Grated
A Few Sprigs Italian Flat Leaf Parsley – Chopped
Salt and Pepper – To Taste
(2 Tbs. Peace and Love)
De-stem mushrooms and finely chop the stems.
To 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 heat and let cool.
Preheat oven to 350°
In a large mixing bowl, combine cream cheese, ¼ cup Parmesan cheese, and parsley.  Mix until well incorporated.
Once the sausage has cooled, add it to the cream cheese mixture. Taste and add salt and pepper if needed.
Spoon heaping mounds of the stuffing mixture into each mushroom cap.  Bake on middle rack for 30 minutes. 
Sprinkle remaining ¼ cup Parmesan cheese over the top of mushrooms. Broil on high 3-5 minutes, or until Parmesan is a nice golden brown.
Let stand 5-10 minutes before serving.
Makes 5 Servings
1 Serving:
Calories: 474
Carbs:  7 net g
Fat:  38 g
Protein:  25 g
Prep Time – 15 Minutes
Cook Time – 40 Minutes


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  1. Anonymous says

    I had these for dinner and just used the large portabella mushrooms instead. These are amazing! Thank you so much Kyndra for making the low carb lifestyle gourmet and flavorful!

  2. Wanda says

    I make these, but use just ground pork, since I have a very sensitive stomach, and sausage bothers me. They ARE delicious

    • says

      I’m planning on making it with ground pork. I’m wondering if you used anything specific seasonings. I’m thinking salt, pepper, coriander, smoked paprika, maybe parsley… Thanks in advance!!

  3. Denise says

    Just wanted to let you know that I made these last week and they are delicious. My husband loves them. Will be making these many times, thank you!

  4. Erin says

    I’ve made a similar version for years. The only other thing I do is scoop out a little more of the mushroom so the filling goes in and stays in a little better. I use a little tool that I got through pampered chef. It’s a strawberry huller/tomato corer.

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