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!
Course Appetizer, Side Dish
Cuisine American
Diet Gluten Free
Keyword cheese, sausage, stuffed mushrooms
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 24
Calories 111kcal
Author angela@mealstreetkitchen
Ingredients
24fresh mushrooms stems discarded
1/2poundmild Italian sausage
1/2poundhot Italian sausage
1/4cupminced shallots
1teaspoonminced garlic
2ouncescream cheese
1tablespoonalmond flour
1/2cupgrated smoked provolone
1/2cupshaved parmesan
1/4cupsmokehouse almondschopped
chopped fresh parsleyfor 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!