Keto Mushrooms Stuffed with Sausage and Mozzarella Recipe


Atkins Keto Mushrooms Stuffed with Sausage and Mozzarella
0.7g
Net Carbs
Prep Time: 35 Minutes
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.6g

Protein

4.2g

Fat

0.3g

Fiber

51.2cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 6 oz PORK ITALIAN SAUSAGE
  • 0 1/4 tsp ITALIAN SEASONING
  • 24 medium Mushrooms, fresh
  • 2 tablespoon EXTRA VIRGIN OLIVE OIL
  • 3 large Scallions or Spring Onions
  • 0 1/4 cup Parmesan Cheese (Grated)
  • 1 tsp GARLIC
  • 0 1/2 cup, shredded WHOLE MILK MOZZARELLA 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.
 
  1. Preheat oven to 400°F.
  2. 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.
  3. Arrange caps cavity side up on a shallow baking pan and set aside.
  4. 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.
  5. Remove from heat; add both cheeses and stir just until cheese melts.
  6. Stuff mushroom caps with sausage mixture and bake 10 -15 minutes, until mushrooms are tender and cheese is slightly golden.

Cooking Tip

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