KETO STUFFED MUSHROOMS
INGREDIENTS
- 1 lb Cremini mushrooms (stems removed; ~18 pieces)
- 5 slices Bacon
- 4 cloves Garlic (minced)
- 3/4 lb Ground Italian sausage
- 4 oz Cream cheese (cut into small chunks)
- 2 tbsp Fresh parsley
- 1/2 cup Mozzarella cheese (shredded, divided)
- 1/4 cup Grated parmesan cheese
INSTRUCTIONS
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper or foil.
Place the mushroom caps (without stems), open side up, on the sheet pan, with space between them. Set aside.
Arrange the bacon in a single layer on a cold large skillet. Heat over medium heat for about 10 minutes, turning occasionally, until browned and crispy. Remove the bacon to a paper towel lined plate, leaving the bacon grease in the skillet, and set aside.
Add the minced garlic to the skillet. Saute for about 1 minute over medium heat, until fragrant.
Add the ground sausage. Increase heat to medium-high. Cook, stirring and breaking apart with a spatula, for 8-10 minutes, until browned and cooked through. Drain any grease from the skillet.
Stir in the cream cheese, fresh parsley, 1/4 cup of mozzarella, and 1/4 cup of parmesan, until smooth.
Chop or crumble the bacon. Stir into the sausage mixture.
Spoon the sausage filling into the mushroom caps, filling them very full.
Top the mushrooms with remaining 1/4 cup mozzarella, about 3/4 teaspoon per mushroom. Press the cheese into the tops to help it stick.
Bake keto stuffed mushrooms for 10 minutes, until the cheese is golden brown.
Tent the top with foil (make sure the foil is not touching the cheese), and bake about 10 more minutes, until the mushrooms are soft.
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