Keto Stuffed Mushrooms
Classic Stuffed Mushrooms made keto and with less steps. My Keto Stuffed Sausage Portobello Mushrooms are a hearty meal, great as leftovers and delicious!
- 5 portobello mushrooms large
- 1 lb Italian sausage mild and casings removed
- ½ onion grated
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasonings
- 8 oz cream cheese softened
- ½ cup parmesan cheese shredded
- 2 tbsp parsley chopped (optional garnish)
Preheat oven to 400* and line a large rimmed baking sheet with foil or parchment paper.
Carefully remove stems from the portobello mushrooms and finely chop the stems. Place the portobello mushroom tops on the rimmed baking sheet with cup side up.
In a large bowl mix and mash together sausage, grated onion, chopped mushroom stems, softened cream cheese and seasonings.
Equally divide the meat mixture and place on top and into the cup side of the portobello mushrooms. Spread meat mixture to the edges of the portobello mushroom and smooth the top slightly. The meat mixture will have a slightly rounded top on each portobello mushroom.
Place rimmed baking sheet in the 400* oven for 20 minutes. At the 20 minute mark open the oven and sprinkle the parmesan cheese equally on to each mushroom. Then turn the baking sheet in the oven and bake for another 10 minutes.
This last part is optional, but I love a browned cheesy top. Turn your oven to broil and brown the cheese top for 1-2 minutes.
Remove from the oven and let sit for 3-5 minutes. Sprinkle with chopped parsley (optional) Serve and enjoy.
Note...you can use mild or hot Italian sausage.
Note...if your sausage comes in casings, simply remove the sausage casing using a pair of scissors or a sharp knife before adding the sausage meat to the bowl for mashing.
Calories: 533kcal | Carbohydrates: 7g | Protein: 21g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 1210mg | Potassium: 623mg | Fiber: 2g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 2mg