|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These stuffed mushrooms boast a savory filling made with browned and crumbled sweet Italian sausage and Parmesan cheese. The mushrooms are not only delicious; they're low carb! If you or your guests are following a low carb regime, these mushrooms are an excellent choice.
Feel free to use a hot and spicy Italian sausage or chorizo in the filling, or add a dash of cayenne pepper to heat them up.
- 20 large fresh mushrooms
- 2 tablespoons olive oil, or more, if necessary
- 8 ounces sweet Italian sausage
- 1 large clove garlic, crushed and finely minced
- 2 tablespoons finely chopped parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup water
- To Serve: additional chopped parsley to garnish
Gather the ingredients.
Oil a shallow baking dish—large enough to fit the mushroom caps in one layer— with 1 tablespoon of olive oil. Pre heat oven to 375 F.
Wash the mushrooms well by brushing them with a damp towel.
Remove the stems from the mushrooms and chop them finely.
Arrange the mushroom caps in the prepared baking pan.
If you are using individual Italian sausages, remove the outer casings.
Heat the olive oil in a skillet over medium heat; cook the sausage with the chopped mushroom stems until the sausage is no longer pink. Add the garlic and continue cooking for 1 minute
Add parsley and the Parmesan cheese to the sausage mixture. If the mixture is too dry, add a teaspoon or two of olive oil.
Fill the mushroom caps with the sausage mixture and pour 1/4 cup of hot water into the pan.
Bake in the preheated oven for about 20 minutes. Garnish with freshly chopped parsley and serve.