Italian Sausage Stuffed Mushrooms

These Italian Sausage Stuffed Mushrooms are the perfect simple savoury appetizer that's low carb - packed with cheese and Italian Sausage!

Course Appetizer

Cuisine Appetizer, Christmas, Holiday, Italian, New Years Eve

Keyword Italian Sausage Stuffed Mushrooms

Prep Time 20

Cook Time 20

Total Time 40

Servings mushrooms

Calories 96kcal

Author Chrissie

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)

US Customary - Metric

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.

Notes

To make these stuffed mushrooms ahead of time, simply prepare the filling and stuff the mushrooms as directed. Store them in the fridge in an airtight container for up to 24 hours before baking and serving.

Nutrition