Keto Stuffed Mushrooms
Mushroom caps stuffed with creamy Italian sausage, sun-dried tomatoes, and a mozzarella-parmesan topping baked until golden.
Servings: 8 servings
Equipment
Ingredients
- 24 medium mushrooms white or brown, or 48 small mushrooms
- 8 ounces ground Italian sausage
- 2 cloves garlic
- ½ cup shredded mozzarella cheese divided
- ¼ cup shredded parmesan cheese divided
- 4 ounces cream cheese softened
- ¼ cup sun-dried tomatoes in oil drained and finely chopped
- 2 tablespoons fresh chopped parsley
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400°F.
- Wipe the mushrooms clean with a damp paper towel. Separate the stems from the caps.
- Using a small spoon, gently scrape out a little of the inside of each cap to create a shallow well for the filling. Finely dice the stems and any extra mushroom bits you removed.
- In a 10-inch skillet over medium-high heat, cook the sausage, garlic, and chopped mushroom stems until the sausage is browned and no pink remains. Drain off any excess fat and let the mixture cool slightly.
- In a small bowl, combine the mozzarella and Parmesan. Set aside ½ cup of this mixture for topping.
- In a medium bowl, mix together the cream cheese, the remaining mozzarella-Parmesan mixture, the cooled sausage mixture, sun-dried tomatoes, parsley, Italian seasoning, and pepper until well combined.
- Fill each mushroom cap with the cream cheese mixture and arrange on a rimmed baking sheet. Sprinkle the reserved ½ cup cheese over the tops.
- Bake for 18–20 minutes, or until the mushrooms are tender and the cheese is melted and golden.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 202kcal | Carbohydrates: 4g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 358mg | Potassium: 337mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 1mg