Sausage Stuffed Mushrooms – Keto Friendly
Now that the weather is beautiful and we are socializing a bit more, these are a delicious crowd-pleasing appetizer. These hearty stuffed mushrooms are loaded with cream cheese, spinach, and sausage. A quick tip on washing mushrooms – you don’t! Rather, take a wet paper towel or a wet cloth and wipe them down. Mushrooms contain a lot of moisture and if you wash them, then bake them, there will be a lot of water on your tray, so a wipe-down method will help to preserve all your flavour!
- 32 large Baby Bella mushroom caps
- 1 c mushroom stems chopped
- 8 oz cream cheese softened
- 1 lb sausage mild or hot – choose any of turkey, chicken, bison, etc.
- 1 c spinach chopped
Preheat oven to 350 degrees.
Separate mushroom caps from mushroom stems. Reserve 1 cup of the mushroom stems, chop and set aside.
Brown sausage and drain. Place warm sausage over cream cheese in a large bowl.
Sauté chopped mushroom stems in the pan. Once soft, add chopped spinach and saute for another minute.
Add spinach and mushroom mixture to the bowl with sausage. Mix well to incorporate.
Stuff mushroom caps GENEROUSLY with sausage mixture.
Bake on a wire cooling rack over a rimmed sheet pan for 20 minutes.
Transfer to top rack in the oven and broil on high for an additional 1-2 minutes until bubbly and golden brown.
Option: you can sprinkle with some freshly grated parmesan prior to broiling, to give a nice brown texture and extra flavour. Enjoy!
Total Carbs: 5 g – Fiber: 2 = 3 Net Carbs
Serving: 4 stuffed mushrooms | Calories: 305 kcal | Carbohydrates: 3g | Protein: 15g | Fat: 25g | Fiber: 2g
Adapted from: Keto Karma
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