Keto Sausage Stuffed Mushrooms: Tender, flavorful mushrooms stuffed with a combination of hot and mild Italian sausage and three cheeses. Delicious and easy to make!
One of my favorite things to take parties (or make for my own parties) are these easy sausage Stuffed mushrooms.
They are so yummy and super simple to make (bonus!). Simple is at the top of my list! If I am making these to take to a party, I will usually stuff them and then bake them at the host’s house. They are much easier to transport that way. Just make sure you check with your host to see if she/he has the oven space for you.
I always make a few extra to keep at home for myself for later, there never seam to be any left over!
If you are not a fan of spicy foods then substitute the hot Italian sausage for mild. Happy partying, Cheers!
How to make Keto Sausage Stuffed Mushroom
- Pre heat oven to 375 degrees F.
- Gently clean mushrooms with a damp cloth or paper towel
- Remove stems and place mushroom caps on a parchment lined baking with the tops facing down.
- In a pan, add the two kinds of sausage, garlic, shallots and cook over medium heat while breaking up the sausage with a wooden spoon or spatula. add a drizzle of olive oil of the meat starts sticking to the bottom of the pan. drain off any extra fat once the meat is cooked though.
- Remove pan from heat and stir in the cream cheese until melted and blended throughout. Add the almond flour and stir to combine.
- Add the remaining two cheeses and stir until melted and well combined.
- Spoon a heaping amount of the sausage mixture into each mushroom cap pressing it in with your hands to form a nice hump.
- Top each mushroom with the chopped almonds, pressing them in a bit to stick to the top.
- Place mushrooms in the pre heated oven and bake for 25 minutes until the mushrooms are cook through and filling is bubbly and browned on top.
- Let the mushrooms sit for about 5 minutes before serving. Enjoy!
Makes 24 stuffed mushrooms
Enjoy!
Looking for more simple appetizers?
- Simply Delicious Deviled Eggs
- Grilled Polenta and Vegetable Stacks
- Roasted Red Pepper Hummus
- Coronation Chicken Salad (Curry Chicken Salad)
Ingredients
- 24 fresh mushrooms stems discarded
- 1/2 pound mild Italian sausage
- 1/2 pound hot Italian sausage
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 2 ounces cream cheese
- 1 tablespoon almond flour
- 1/2 cup grated smoked provolone
- 1/2 cup shaved parmesan
- 1/4 cup smokehouse almonds chopped
- chopped fresh parsley for garnish
Instructions
- Pre heat oven to 375 degrees F.
- Gently clean mushrooms with a damp cloth or paper towel
- Remove stems and place mushroom caps on a parchment lined baking with the tops facing down.
- In a pan, add the two kinds of sausage, garlic, shallots and cook over medium heat while breaking up the sausage with a wooden spoon or spatula. add a drizzle of olive oil of the meat starts sticking to the bottom of the pan. drain off any extra fat once the meat is cooked though.
- Remove pan from heat and stir in the cream cheese until melted and blended throughout. Add the almond flour and stir to combine.
- Add the remaining two cheeses and stir until melted and well combined.
- Spoon a heaping amount of the sausage mixture into each mushroom cap pressing it in with your hands to form a nice hump.
- Top each mushroom with the chopped almonds, pressing them in a bit to stick to the top.
- Place mushrooms in the pre heated oven and bake for 25 minutes until the mushrooms are cook through and filling is bubbly and browned on top.
- Let the mushrooms sit for about 5 minutes before serving. Enjoy!
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