KETO 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, baked brown and bubbly.
salt and pepper
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.
Stir to combine. Taste and add salt and pepper if needed.
Line the mushroom caps on a baking sheet.
Spoon heaping mounds of the stuffing mixture into each mushroom cap. Bake on middle rack for 30 minutes.
Sprinkle remaining 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.