These Italian Sausage Stuffed Mushrooms are the perfect simple savoury appetizer that’s low carb – packed with cheese and Italian Sausage! 
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Because it’s 2020 we’re not going to be having any holiday parties this year like we do most years, but I just might make these Italian Sausage Stuffed Mushrooms anyway…because they’re just THAT good!! Stuffed mushrooms are one of my favourite appetizers to make during the holiday season because they’re low-carb! And if you’ve ever tried to watch your carbs during a season of sweet treats, dips, pastries, cookies and crackers you’ll know just how great it is when you come across a delicious appetizer that’s as low-carb as it is delicious!
How to Make Stuffed Mushrooms
Making stuffed mushrooms couldn’t be easier!
- Wash and dry your mushrooms, removing the stems.
- Combine all the filling ingredients – the cooked Italian sausage, cream cheese, shredded mozzarella, garlic, onion powder, salt and chopped chives – in a bowl mixing everything together until the mixture is creamy and smooth.
- Divide the filling evenly between the mushrooms, stuffing them full.
- Top with some shredded cheese and bake to golden brown perfection!
- Enjoy hot from the oven.
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I hope you love this easy appetizer as much as we do! Let me know in the comments below, what’s your favourite low-carb appetizer? I’d love to know!
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Looking for more recipes for holiday entertaining? You’ll LOVE these:
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EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
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Italian Sausage Stuffed Mushrooms
Recipe: Ingredients
- 21 large white mushrooms washed, dried, and stems removed
- 1/2 pound Italian sausage cooked and drained
- 8 ounces cream cheese softened
- 1 cup shredded mozzarella 1/2 cup reserved for topping
- 2 cloves garlic finely minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1 tablespoon chopped chives
- chopped parsley for garnish (optional)
Recipe: Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet (or two, depending on the size) by lining it with parchment paper.
- Place the mushrooms hollow side up on the baking sheet.
- Cook the Italian sausage in a skillet over medium-high heat until it's browned. Drain any fat and let the sausage cool to room temperature.
- Add the cream cheese to a medium bowl, along with 1/2 cup shredded mozzarella, the garlic, the onion powder, salt and chives.
- Mix everything together well until the mixture is creamy and smooth, adding the cooled sausage in as well until everything is combined.
- Spoon the cheese and sausage mixture into the mushrooms, diving it between them evenly.
- Top the mushrooms with the other 1/2 cup shredded mozzarella cheese.
- Bake at 375 degrees Fahrenheit for about 15-20 minutes, or until the tops are golden brown and the cheese mixture is bubbly.
- Serve while hot.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Sounds amazing . Can’t wait to try.
Let us know how they turn out!😊