Sausage Stuffed Mushrooms
This sausage stuffed mushroom recipe is KETO friendly and super easy to make. They’re savory and delicious! These would make for a wonderful appetizer to serve friends and family.
Watch the video for this recipe below, or scroll down for the full set of ingredients and directions.
Ingredients:
• 2 lbs ground Italian sausage
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp lemon pepper
• 2 jalapeno pepper
• 8 oz cream cheese
• 20 large cap mushrooms
Directions:
Preheat oven to 375°.
Wash the mushrooms and remove stems.
Save stems and set aside in bowl.
In a large skillet over medium heat combine the sausage and add the seasonings. Use the spatula to finely chop the meat.
Once the meat is almost cooked through, add your mushroom stems. Use the spatula to chop the mushrooms into the sausage.
Add your chopped jalapeños. Remember, the heat of the jalapeno comes from the seeds. Use less seeds for less spiciness and more seeds for more spiciness.
Add the cream cheese.
Continue stirring meat mixture over medium heat for about 5-10 more minutes.
Allow meat to cool for 5 minute.
Set mushrooms on a baking sheet. Using a small spoon, stuff the meat mixture into the mushroom caps, meat side up.
Bake for 25 to 30 minutes until the tops are golden brown.
Let cool for 5 minutes before serving.
Enjoy!