How do you make stuffed mushrooms not watery?

The key is to bake the mushrooms uncovered until the filling is warmed and the mushroom caps are cooked, then broil in the last few minutes to draw any remaining moisture out.

How do you clean mushrooms?

Cremini mushrooms are lower in moisture than other mushrooms. Don't soak them to clean them -- instead, rinse them briefly, then wipe away the dirt with a damp paper towel.

Can I freeze uncooked stuffed mushrooms?

Yes, in fact, this is a great way to prep for a get together. Be sure to freeze the stuffed mushrooms before cooking. They'll last up to 3 months in the freezer. You can also prep these Sausage Stuffed Mushrooms ahead of time and store in the fridge for up to 3 days.

Keto Sausage Stuffed Mushrooms - Peace Love and Low Carb

Name: Sausage Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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; ½ cup grated Parmesan cheese; a few sprigs Italian flat leaf parsley, chopped; sea salt and black pepper, to taste

Description

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
½ cup grated Parmesan cheese
a few sprigs Italian flat leaf parsley, chopped
sea salt and black pepper, to taste

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Instructions

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 the heat and let cool.
Preheat the oven to 350°F.
In a large mixing bowl, combine the cream cheese, ¼ cup of the Parmesan cheese, and the parsley. Mix until well combined.
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 to 5 minutes, or until Parmesan is a nice golden brown.
Let stand 5 to 10 minutes before serving.

Notes

net carbs per serving: 5.8g
To keep the mushrooms from falling over, I like to bake them on a mini muffin pan. The individual well hold mushrooms upright perfectly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer Recipes
Method: Baking
Cuisine: Italian