Keto Mushrooms Stuffed with Sausage and Mozzarella
0.7g
Net Carbs
2.6g
Protein
4.2g
Fat
0.3g
Fiber
51
Calories
Ingredients:
- 15 ounces (24 medium) mushrooms
- 2 tablespoons olive oil, divided
- 6 ounces pork Italian sausage
- 3 large scallions (75g), diced
- 1 teaspoon minced or pressed garlic
- 1/4 teaspoon Italian seasoning
- 1/2 cup shredded whole milk mozzarella cheese
- 1/4 cup grated parmesan cheese
Directions:
Although this recipe calls for pork sausage, you could also substitute turkey sausage or even vegetarian "sausage" made from soy. Also feel free to use more garlic if you wish.
- Preheat oven to 400°F.
- Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve. Place mushroom caps in a bowl and toss with 1 tablespoon oil.
- Arrange caps cavity side up on a shallow baking pan and set aside.
- Heat remaining oil in a medium skillet over high heat. Add sausage, diced green onion, minced garlic, Italian seasoning and reserved chopped mushroom stems. Sauté, breaking up sausage into smaller pieces, for about 5 minutes, until cooked through and nicely browned.
- Remove from heat; add both cheeses and stir just until cheese melts.
- Stuff mushroom caps with sausage mixture and bake 10 -15 minutes, until mushrooms are tender and cheese is slightly golden.
