Creamy texture. Earthy flavors. And maybe a little "kick" if you go with the spicy version of Italian sausage.

Those are just a few of the descriptors we'll use to sell you on trying this delicious sausage-stuffed mushroom appetizer.

A low-carb take on a popular pre-dinner option, our sausage-stuffed mushrooms skip the breadcrumbs and other starches in favor of fattier ingredients: two types of cheese, Italian sausage, and olive oil.

Throw some fresh garlic in the mix, and you might be surprised at just how much flavor you can pack into such a small mushroom.

If you need something last minute, these are great. They only take 30 minutes, start to finish, to prepare.

 

Ingredients You’ll Need

• Button mushrooms
• Italian sausage
• FBOMB Olive Oil
• Garlic
• Parmesan cheese
• Cream cheese

Features of This Recipe

• Keto-friendly
• Low-carb
• Gluten-free
• Grain-free
• Sugar-free

Why You’ll Love This Recipe

It can be a challenge to come up with a menu of appetizers or hors d'oeuvres that both taste good and help you stick to your low-carb diet.

That's because many popular pre-dinner delights are deep-fried or served with bread. Maybe your non-keto or paleo friends can indulge, but due to the carb count, you're likely going to be limited to just one small piece (if you can have any at all).

That's where a recipe like these sausage-stuffed mushrooms come in handy. It's always nice to have a go-to low-carb recipe that everyone will love, regardless of diet. 

(Trust us when we say no one you're making these for will think they're a "diet" food unless you tell them.)

Nonetheless, we make them low-carb by subbing out the higher-carb ingredients that some traditional recipes use (like breadcrumbs) to ensure they work for you.

Four mushrooms (one serving) is only 5 grams of net carbs so this isn't a "one-and-done" deal. You can have several and still stay within the confines of your low-carb or keto nutrition goals. 

Ingredient Spotlight: Mushrooms

This recipe calls for button mushrooms, a particularly small fungi that is both flavorful and perfectly poppable as an appetizer.

Let's take a quick look at all the health benefits of these mushrooms [*]:

• 22 calories per piece
• Less than 3 grams of carbs
• Loaded with vitamin A, B5, B6, riboflavin, and vitamin C
• Contains healthy minerals like potassium, copper, phosphorus, selenium, and zinc

It's nutrition values like these that encouraged scientists and nutrition experts to start looking into mushrooms more. And what they've found recently is that there are many health benefits to eating more fungi.

For example, recent studies show mushrooms have powerful antibacterial effects, which make them a potent boost for your immune system [*]. Eating a diet full of mushrooms has also been shown to lower your risk of cancer, hypertension, and other diseases.

And because mushrooms grow differently than most plants (because they're a fungus they don't carry out photosynthesis), they contain many bioactive compounds that scientists believe can ward off diseases and prevent aging that aren't found in other veggies [*].

Not bad for an appetizer, right? 

Other Recipes You May Like

• Paleo Zucchini Fries
• Bacon-wrapped Paleo Asparagus with Sriracha Mayo
• Paleo Butternut Squash Salad

Sausage-Stuffed Mushrooms

Recipe Information:

• Yield: 5-6 servings
• Serving size: 4 Stuffed Mushrooms
• Prep time: 10 minutes
• Cook time: 20 minutes

Ingredients:

• 1 pound button mushrooms (about 20-24)
• 1 packet (2 tablespoons) FBOMB Olive Oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 pound ground Italian sausage (sweet or spicy)
• 1/2 cup Parmesan cheese, grated (plus more for garnish)
• 1/2 cup (4 ounces) cream cheese, softened
• 2 tablespoons fresh parsley, chopped
• Kosher salt and pepper to taste

Preparation:

1. Preheat oven to 375°F. Cut off mushroom stems and finely chop. In a large bowl, toss mushroom caps with FBOMB Olive Oil and a pinch of salt/pepper, then line them on a lightly sprayed/greased sheet pan (cavity side up). 
2. Melt butter in a skillet at medium heat and add chopped mushroom stems and garlic. Cook, stirring constantly for about 2 minutes until it begins to soften. 
3. Add Italian sausage and cook until browned and broken up (about 5 minutes). Drain and discard excess grease. In a bowl, mix sausage with Parmesan, cream cheese, and chopped parsley.
4. Stuff each mushroom cap with sausage mixture and roast in oven for 15-20 minutes until mushrooms are soft and tender. Garnish each stuffed mushroom with extra Parmesan cheese.

Nutrition Facts Per Serving:

Calories: 536

• Fat: 48g
• Protein: 20g
• Total Carbohydrates: 6g
• Fiber: 1g
• Sugar Alcohol: 0g
• Net Carbohydrates: 5g 

Macros:

• Fat: 81%
• Protein: 15%
• Carbohydrates: 4%