Description
These Low-Carb Stuffed Mushrooms are creamy, cheesy, and packed with savory Italian flavors! Perfect for parties, appetizers, or a keto-friendly snack, these mushrooms are filled with a rich sausage and cream cheese mixture, topped with melted mozzarella for the ultimate indulgence.
Ingredients
- 8 oz cream cheese, softened
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1 lb hot Italian sausage, pre-cooked and drained
- 6–8 large portobello mushrooms, cleaned and stems removed
- 1 cup shredded mozzarella cheese
Instructions
-
Prepare the Filling:
In a bowl, mix together the softened cream cheese, Italian seasoning, garlic powder, salt, pepper, Parmesan cheese, and pre-cooked Italian sausage until well combined. -
Stuff the Mushrooms:
Clean the portobello mushrooms and remove the stems.
Generously fill each mushroom cap with the sausage and cream cheese mixture. -
Top with Cheese:
Sprinkle shredded mozzarella over the stuffed mushrooms. -
Bake to Perfection:
Preheat the oven to 325°F (160°C).
Bake for about 30 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
-
Serve & Enjoy:
Let them cool slightly before serving.
Notes
- You can substitute the hot Italian sausage with mild sausage if you prefer less heat.
- For extra flavor, sprinkle fresh herbs like parsley or basil over the stuffed mushrooms before serving.
- These stuffed mushrooms are keto-friendly and perfect for anyone following a low-carb or ketogenic diet.
Nutrition
- Serving Size: 1 stuffed mushroom (based on 8 servings)
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg