Description
These Low-Carb Stuffed Mushrooms are creamy, cheesy, and packed with savory Italian flavors! Perfect for parties, appetizers, or a keto-friendly snack, these mushrooms are filled with a rich sausage and cream cheese mixture, topped with melted mozzarella for the ultimate indulgence.
Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 lb hot Italian sausage, pre-cooked and drained
- 6-8 large portobello mushrooms, cleaned and stems removed
- 1 cup shredded mozzarella cheese
Instructions
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Prepare the Filling:
- In a bowl, mix together the softened cream cheese, Italian seasoning, garlic powder, salt, pepper, Parmesan cheese, and pre-cooked Italian sausage until well combined.
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Stuff the Mushrooms:
- Clean the portobello mushrooms and remove the stems.
- Generously fill each mushroom cap with the sausage and cream cheese mixture.
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Top with Cheese:
- Sprinkle shredded mozzarella over the stuffed mushrooms.
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Bake to Perfection:
- Preheat the oven to 325°F (160°C).
- Bake for about 30 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
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Serve & Enjoy:
- Let them cool slightly before serving.
Notes
- Spice Level: Use mild Italian sausage if you prefer less heat.
- Add Crunch: Sprinkle crushed pork rinds or almond flour over the top before baking.
- Vegetarian Option: Swap the sausage for sautéed spinach and sun-dried tomatoes.
- Extra Flavor: Drizzle with balsamic glaze for added depth.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg