Get the Recipe: Italian Sausage Stuffed Mushrooms
These Italian Sausage Stuffed Mushrooms are the perfect keto appetizer! Using only five ingredients, this recipe is ready in under 15 minutes and is full of flavor!
Ingredients
- 1/2 pound cooked Italian sausage, drained
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheese, any variety, see notes below
- 1/2 teaspoon garlic powder
- 16 ounces of small portobello mushrooms
Instructions
- Combine the cooked, drained sausage with the cream cheese, shredded cheese and garlic powder, set aside.
- Wash mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out a little more of the inside of the mushroom but that is optional.
- Stuff the mushroom with the sausage cream cheese mixture.
Grill Instructions:
- Heat a grill to medium high heat (375 degrees F) using a grill pan or grate add the mushrooms to the hot grill, close and cook for 10 minutes.
- After ten minutes check the mushrooms and cook in additional 2 minute increments until they are tender and the cheese has melted.
- Oven Instructions: Preheat oven to 350 degrees F. Assemble the mushrooms as directed, place in a baking pan and bake 18-20 minutes until mushrooms are tender and cheese has melted.
Notes
Mushrooms pair well with mozzarella, cheddar, gruyere, swiss and havarti use your favorite or a mixture.
Net carbs are 3.4 g per serving
Serving: 1/6 of recipe (about 4-5 stuffed mushrooms depending on the size), Calories: 251kcal, Carbohydrates: 4.4g, Protein: 10.9g, Fat: 21.5g, Cholesterol: 57mg, Sodium: 405mg, Fiber: 1g, Sugar: 2.6g
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