Sausage-Stuffed Mushrooms
Savory Italian sausage and cream cheese piled into mushroom caps and baked until golden. An easy, crowd-pleasing keto appetizer.
- Prep20 min
- Cook20 min
- Serves6
Mushroom caps make perfect little bowls. A filling of browned sausage, cream cheese and parmesan bakes into a rich, savory bite.
Nutrition per serving (estimated)
Method
- Heat the oven to 375°F (190°C). Brown the sausage with the chopped stems and garlic in a skillet until the sausage is cooked through (160°F / 71°C), about 8 minutes. Drain the fat.
- Stir in the cream cheese, half the parmesan and the parsley until combined.
- Brush the caps with oil, fill generously and set on a sheet pan. Top with the remaining parmesan.
- Bake 18 to 20 minutes until golden and bubbling.
Chef’s notes
- Pat the caps dry so they do not weep in the oven.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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