Sausage Stuffed Mushrooms
Prep Time: 15 mins Cook Time: 40 mins Servings: 5
These bite size appetizers are great for any holiday party. If you're traveling a small distance, wait to broil them until you reach the festivities, so that they can be served hot. They taste so good, no one will believe that they're packed full of protein and low carb!
INGREDIENTS
1 lb cremini mushrooms (About 20)
1 lb mild Italian sausage
4 large cloves garlic, minced
8 oz cream cheese, softened
1/2 cup Parmesan cheese, grated
a few sprigs Italian flat leaf parsley, chopped
sea salt and black pepper, to taste
INSTRUCTIONS
1) Pre heat oven to 350 degrees.
2) Remove stems from mushroom caps. Set the caps aside and finely chop the stems.
3) In a large skillet over medium heat, cook mushroom stems, Italian sausage and minced garlic. Cook until the sausage is browned all the way through, and then set aside to cool.
4) In a large mixing bowl, combine cream cheese, 1/4 cup Parmesan cheese and parsley.
5) Add the cooled sausage mixture to the cream cheese mixture (it's important to make sure the sausage is cooled, to prevent melting the cream cheese). Add salt and pepper to taste.
6) On an ungreased baking sheet, arrange the mushroom caps with the stem side up, placing them about an inch apart.
7) Place heaping spoonfuls of the sausage cream cheese mixture into each mushroom cap. You want it to be slightly over-filled, creating a small mound of the mixture.
8) Bake for 30 minutes.
9) Sprinkle the remaining 1/4 cup of Parmesan cheese over the mushrooms. Return to the oven and broil on high for 3-5 minutes, or until nicely browned.
10) Let stand 5-10 minutes before serving.
Per Serving - Calories: 474 | Fat: 38g | Protein: 25g | Net Carbs: 7g
