Ingredients:
24 large button mushrooms (about 1 lb or 450g), stems removed and reserved
1/4 cup onion, finely chopped
2 cloves garlic, minced
1/4 cup almond flour (optional, for binding)
4 oz (113g) cream cheese, softened
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Olive oil, for drizzling
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Mushroom Caps:
Gently clean the mushrooms with a damp paper towel. Remove the stems and finely chop them, setting the caps aside.
Cook the Sausage Mixture:
Heat a skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until it's no longer pink.
Add the chopped mushroom stems, onion, and garlic to the skillet. Cook until the vegetables are soft, about 5-7 minutes. If using, stir in the almond flour to help bind the mixture.
Remove from heat and let it cool slightly.
Combine with Cream Cheese:
In a large bowl, combine the sausage mixture with cream cheese, Parmesan cheese, and parsley. Season with salt and pepper to taste.
Stuff the Mushrooms:
Spoon the sausage and cream cheese mixture into each mushroom cap, filling them generously.
Bake:
Place the stuffed mushrooms on the prepared baking sheet. Drizzle a little olive oil over the top.
Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve:
Let the stuffed mushrooms cool for a few minutes before serving. They can be garnished with additional parsley or Parmesan cheese if desired.
These Keto Stuffed Mushrooms with Italian Sausage and Cream Cheese are rich, flavorful, and sure to be a hit at any gathering. The combination of savory sausage with creamy cheese inside tender mushroom caps makes for a mouthwatering treat that's easy to make and even easier to enjoy. Perfect for staying within your keto goals while indulging in a delicious appetizer!