Cheesy Italian Sausage Stuffed Mushrooms

An easy recipe for mushrooms stuffed with Italian sausage and cheese perfect for appetizers or as a low carb side dish.

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I make these bad boys every Christmas Eve as an appetizer and they are AH MAZE ING!

I’ve also made them as a side dish. They are especially fabulous with prime rib, grilled steak and shrimp but I imagine they'd go well with just about anything! Especially Italian dishes!

They are crazy delicious! Oh, and low carb and keto friendly!

Don’t look at the recipe and think it might be complicated. I just got extra descriptive in a few spots Y’all know how I do. Plus I wanted to break everything into individual steps.

There’s nothing to this. I swear! These are wicked easy and taste divine!

HOW TO CLEAN MUSHROOMS AND REMOVE STEMS

Clean the mushrooms by brushing away any dirt with a pastry brush or damp paper towel. Don’t wash the mushrooms under running water or by submerging in water as they will absorb the water and not cook/brown properly.

Remove the stems by applying pressure to the stem near where the stem connects with the cap to the left or right. The stems will pop right off and create a small cavity in the mushroom cap perfect for filling with stuffing. 

Recipe for Cheesy Italian Sausage Stuffed Mushrooms

Cheesy Italian Sausage Stuffed Mushrooms

Yield: 35-40 Mushrooms

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

A simple recipe for mushrooms stuffed with Italian sausage and cheese perfect for appetizers or as a low carb side dish.

Ingredients

• 2 16-oz containers button or baby bella mushrooms
• 1.25 pounds Italian sausage (I use hot)
• 1 8-oz. package cream cheese, at room temperature
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• Salt & pepper
• 8 ounces fresh mozzarella cheese, shredded

Instructions

Prep the mushrooms:

1. Clean the mushrooms by brushing away any dirt with a pastry brush or damp paper towel. Don’t wash the mushrooms as they will absorb the water and not cook/brown properly.
2. Remove the stems from all the mushrooms then chop. Do this by applying pressure left or right near where the stem connects with the cap. The stems will pop right off and create a small cavity in the mushroom cap. If yours don’t pop off easily, trim the stems from the caps with a paring knife level with the gills.

Make the stuffing:

1. Remove casings from sausage if applicable then cook and crumble over medium heat in a large skillet until sausage is cooked through and crumbly. Remove sausage with a slotted spoon and place in a large mixing bowl.
2. Add cream cheese to mixing bowl with sausage and stir until cream cheese is melted and combined well.
3. Add butter, chopped mushrooms stems, garlic and salt and pepper to taste to the skillet then sauté over medium-high heat for 5-6 minutes or until mushrooms are nicely browned. Add sautéed mushroom stems to sausage mixture.
4. Add shredded cheese to sausage mixture then stir to combine. Set mixture aside until ready to stuff the mushrooms.

Assemble and cook mushrooms:

1. Spray two 13x9 cookie sheets (or one large jellyroll pan) with cooking spray then arrange mushroom caps, gill-side up, on pans. Sprinkle mushrooms with a little salt.
2. Stuff each mushroom cap with stuffing mixture, mounding the stuffing as high as you can get it (there’s plenty). Bake mushrooms uncovered at 375 degrees for 20 minutes or until cheese is browned and bubbly.
3. Let stand 15 minutes before serving. Garnish with fresh chives or parsley if desired.

Notes

If you have any extra stuffing, spoon it into a small crock or ramekin then heat while the mushrooms are in the oven. The stuffing is divine on crackers or just by itself!

I typically don't bother but you can serve these with marina sauce for dipping if you'd like!

Nutrition Facts

Calories

93.51

Fat

8.02

Sat. Fat

3.69

Carbs

1.2

Fiber

0.23

Net carbs

0.96

Sugar

0.72

Protein

4.34

Sodium

165.21

Cholesterol

21.73

*Nutritional info for one heavily stuffed mushroom

https://www.southyourmouth.com/2015/01/stuffed-mushrooms.html

Images and text © South Your Mouth LLC 2015

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snack, appetizer, side dish, low carb, keto

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