Stupid Good Sausage-Stuffed Mushrooms {Low-Carb and Gluten-Free}

These are called "stupid good" for a reason. With just 5g of net carbs and 48g of fat per serving, they're a keto-lover's dream. Stuffed with a creamy and cheesy sausage mixture, these low-carb stuffed mushrooms will be a hit as an appetizer, snack, or side dish. They're also perfect for a potluck!

This recipe is:

• Keto-friendly
• Low-carb
• Gluten-free
• Grain-free
• Sugar-free

Other keto-friendly appetizers you may like:

• Stuffed Peppers
• Guacamole
• Jalapeño Poppers

Ingredients:

• 1 pound button mushrooms (about 20-24)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 pound ground Italian sausage (sweet or spicy)
• 1/2 cup Parmesan cheese, grated (plus more for garnish)
• 1/2 cup (4 ounces) cream cheese, softened
• 2 tablespoons fresh parsley, chopped
• Kosher salt and pepper to taste

Preparation:

1. Preheat oven to 375°F. Cut off mushroom stems and finely chop. In a large bowl, toss mushroom caps with olive oil and a pinch of salt/pepper, then line them on a lightly sprayed/greased sheet pan (cavity side up).
2. Melt butter in a skillet at medium heat and add chopped mushroom stems and garlic. Cook, stirring constantly for about 2 minutes until it begins to soften.
3. Add Italian sausage and cook until browned and broken up (about 5 minutes). Drain and discard excess grease. In a bowl, mix sausage with Parmesan, cream cheese, and chopped parsley.
4. Stuff each mushroom cap with sausage mixture and roast in oven for 15-20 minutes until mushrooms are soft and tender. Garnish each stuffed mushroom with extra Parmesan cheese.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Yield: 5-6