Keto Mushrooms Stuffed with Sausage and Mozzarella

DifficultyModerate
Yield24 servings
Prep35 mins
Cook10 mins

0.7g

Net Carbs

2.6g

Protein

4.2g

Fat

0.3g

Fiber

51

Calories

Keto Mushrooms Stuffed with Sausage and Mozzarella

Ingredients:

  • 1/2 cup shredded Whole Milk Mozzarella Cheese
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/4 cup Parmesan Cheese (Grated)
  • 3 large Scallions or Spring Onions
  • 1/4 teaspoon Italian Seasoning
  • 6 ounces Pork Italian Sausage
  • 1 teaspoon Garlic
  • 24 medium Mushrooms, freshes

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.

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