Stuffed Mushrooms

These Stuffed Mushrooms are one of my favorite appetizers and gluten-free!

This easy recipe for stuffed mushrooms has cream cheese and sausage inside. Low-carb and Keto friendly, these are great for anyone, anytime.

STUFFED MUSHROOMS

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5 from 1 vote

Yield: 24 servings

Stuffed Mushrooms

Prep Time:

15 mins

Cook Time:

25 mins

Stuffed Mushrooms that are Keto friendly and low-carb. One of my favorite appetizers.

Ingredients

• 24 ounces , White Button Mushrooms
• 1/3 pound Hot Pork Sausage
• ½ whole Medium Onion , Finely Diced
• 4 cloves Garlic , Finely Minced
• 8 ounces , Cream Cheese
• 1 whole Egg Yolk
• ¾ cups Parmesan Cheese , Grated
• 1/3 cup Dry White Wine
• Salt And Pepper (to Taste)

Instructions

1. Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.
2. Chop mushroom stems finely and set aside.
3. Brown and crumble sausage. Set aside on a plate to cool.
4. Add onions and garlic to the same skillet; cook for 2 minutes over medium low he at. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
5. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
6. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
7. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy.

Recipe Notes

Source: The Pioneer Woman

Author: Christy Denney

Course: Appetizer

Cuisine: American

Keyword: mushrooms