Description
A simple combination of cream cheese, spicy sausage, fresh produce, and baby Bella mushroom caps come together to make the most delicious keto party appetizer! These gluten free and keto friendly sausage and cream cheese stuffed mushrooms are a great addition to any party menu or you can serve them as a side dish for your holiday feast. The only trouble is stopping at just one bite!
Ingredients
Units
Scale
- 1 lb Bella Whole Mushrooms
- 1 lb Ground Spicy Sausage
- 8 oz Cream Cheese
- 1 Large Jalapeno seeds removed
- 1/2 cup Green Onions chopped
- 1 tsp Garlic minced
- 1/4 tsp Cumin
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- Parmesan Cheese for garnish
Instructions
- Pre-heat oven to 375.
- In a large skillet, brown the sausage on medium heat until cooked through. Drain liquid.
- Using an electric mixer in a medium sized mixing bowl, mix cream cheese, jalapeno, green onion, garlic, and spices until combined.
- Add cooked sausage and mix again. Set aside.
- Gently remove the stems from the mushrooms. They should pull out fairly easily.
- Place mushrooms in a single layer with the opening facing up in a greased glass baking dish or prepared baking sheet.
- In each mushroom cap squeeze in a generous amount of the cream cheese filling using either a spoon or my piping bag method discussed above.
- Bake mushrooms at 375 for 20-25 minutes or until the tops start to brown a little. Cooking time may vary.
- Before serving, sprinkle with shredded parmesan cheese.
Notes
- Mushrooms come in different sizes which may result in leftover filling.
- Makes 24-30 average to small mushrooms. If you have large mushrooms it will not make as many.
- Do not freeze. See notes below on storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Bake
- Cuisine: American
