Keto Italian Sausage Parmesan Cream Cheese Stuffed Mushrooms
Indulge in the savory delight of Keto Italian Sausage Parmesan Cream Cheese Stuffed Mushrooms, a perfect blend of juicy mushrooms stuffed with a rich and creamy sausage filling. This easy-to-make appetizer is sure to impress with its robust flavors and keto-friendly profile.
Servings 4 servings
Calories 350kcal
Equipment
- Baking sheet
- Mixing bowl
- Skillet
- Measuring spoons
- Measuring cups
- Oven
Ingredients
- 16 large mushrooms (approximately 1 lb or 450g), stems removed and reserved
- 1 tbsp olive oil 15ml
- ½ pound Italian sausage 225g, casing removed
- ½ cup cream cheese 120g, softened
- ¼ cup Parmesan cheese 30g, grated
- ¼ cup mozzarella cheese 30g, shredded
- 2 cloves garlic minced
- ¼ tsp salt 1.25ml
- ¼ tsp black pepper 1.25ml
- 1 tbsp fresh parsley 15ml, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and carefully remove the stems. Finely chop the stems and set them aside.
- Heat the olive oil in a skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up into crumbles as it cooks, about 5-7 minutes.
- Add the chopped mushroom stems to the skillet and cook with the sausage for an additional 2-3 minutes until they are tender.
- In a mixing bowl, combine the cooked sausage and mushroom stems with softened cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff each mushroom cap generously with the sausage and cheese mixture.
- Arrange the stuffed mushrooms on a baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish with freshly chopped parsley before serving.
Notes
For a spicy kick, choose hot Italian sausage or add a pinch of red pepper flakes to the filling.
Ensure the mushrooms are not overcooked, as they can release too much water and become soggy.
These stuffed mushrooms can be prepared in advance and refrigerated until ready to bake, making them perfect for entertaining.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 6g | Protein: 19g | Fat: 29g | Fiber: 2g | Net Carbs: 4g