Imagine biting into a perfectly golden, creamy, and savory mushroom that's not just delicious, but also perfectly aligned with your keto lifestyle. These Keto Sausage Stuffed Mushrooms are about to become your new obsession - a mouthwatering appetizer that's so irresistible, you'll want to make them for every gathering, game night, or simply as a decadent snack that keeps you on track with your low-carb goals!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 lb Italian sausage
- 16 oz large mushrooms, stems removed
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed mushrooms cook evenly and become golden brown.
- Begin by preparing the mushrooms. Gently clean the large mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and set them aside. Ensure that the mushroom caps are intact and ready for stuffing.
- In a large skillet over medium heat, add the Italian sausage. Cook the sausage, breaking it apart with a spatula, until it is browned and fully cooked, about 5-7 minutes. Drain any excess grease from the skillet.
- Once the sausage is cooked, reduce the heat to low and add the softened cream cheese to the skillet. Stir until the cream cheese is fully melted and combined with the sausage.
- Add the grated Parmesan cheese, garlic powder, and black pepper to the sausage and cream cheese mixture. Stir until all ingredients are well combined and the mixture is creamy.
- Take the prepared mushroom caps and carefully spoon the sausage mixture into each cap, filling them generously. Place the stuffed mushrooms on a baking sheet lined with parchment paper for easy cleanup.
- Once all the mushrooms are stuffed, place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- After baking, remove the stuffed mushrooms from the oven and allow them to cool for a few minutes. Serve warm as a delicious keto-friendly appetizer or snack.
Tips
- Choose large, firm mushrooms with deep caps to ensure they can hold plenty of the delicious sausage filling.
- Make sure to drain excess grease from the sausage thoroughly to prevent soggy mushrooms.
- Use room temperature cream cheese for easier mixing and a smoother filling consistency.
- For extra flavor, consider adding fresh herbs like chopped parsley or chives to the filling.
- If you prefer a spicier version, use hot Italian sausage or add a pinch of red pepper flakes.
- Don't overcrowd the baking sheet - give each stuffed mushroom some space to ensure even cooking and crispy edges.
- Let the mushrooms rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 4g
Protein: 22g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 95mg
