These low carb sausage stuffed mushrooms are so delicious! They are hearty and binge worthy and will keep you coming back bite after bite!
If my past self could see me now! I have to laugh because I was that girl that hated mushrooms, even the sight of them made me gag. Now I can’t get enough of them and their delicious earthy deep flavors! Those flavors are on display in this recipe and perfectly compliment the yummy vegetable and sausage filling.
These make the perfect make ahead lunch or dinner too because they reheat really well. Just pop in the microwave for 1 minute or until centers are warm and enjoy! The pre-made mushrooms will last for about 3-4 days in the refrigerator.
What you need to make low carb sausage stuffed mushrooms:
Serves 4 people generously
- 4-6 large mushrooms – large portabello mushrooms or medium-large baby bella mushrooms will work best
- 1 teaspoon olive oil
- 1 small zucchini – diced
- 1/2 pound mild Italian ground sausage
- 1/3 cup yellow onion – minced
- Pinch of salt
- Pinch of pepper
- 1 1/2 cups cauliflower rice – I use frozen savory herb flavor but fresh or any variety will work
- 4 ounces cream cheese
- 1/3 cup shredded cheese – any cheddar mix will do
Instructions
- Preheat oven to 400 F.
- Wash and dry mushrooms, then remove the mushroom stems and dice them up to add to the filling mixture. Lay mushrooms on a greased or non-stick lined baking sheet open side up.
- In a skillet, add onion, Italian sausage, zucchini, yellow onion, mushroom stems, salt and pepper and cook over medium heat until onions are softened and sausage is cooked through.
- Add cauliflower rice and cream cheese and stir mixture until cream cheese is melted and incorporated into the mix.
- Remove mixture from heat and spoon mixture into each mushroom, don’t be afraid to pile them high with filling.
- Sprinkle with cheese and bake for 20-25 minutes. Time will vary with larger or thicker mushrooms. Once mushrooms release their liquid, you will see this in the pan and it starts to evaporate slightly, not fully they will still have liquid around them then they are perfect.
- Remove from oven, allow to cool, (more liquid will release too) and enjoy!
Low carb sausage stuffed mushrooms
Vegetable and sausage stuffed mushrooms that taste delicious!
Servings: 4 people
Ingredients
- 4-8 large mushrooms – large portobello mushrooms or medium-large baby bella mushrooms will work best
- 1 teaspoon olive oil
- 1 small zucchini – diced
- 1/2 pound mild Italian ground sausage
- 1/3 cup yellow onion – minced
- Pinch of salt
- Pinch of pepper
- 1 1/2 cups cauliflower rice – I use frozen savory herb flavor but fresh or any variety will work
- 4 ounces cream cheese
- 1/3 cup shredded cheese – any cheddar mix will do
Instructions
- Preheat oven to 400 F.
- Wash and dry mushrooms, then remove the mushroom stems and dice them up to add to the filling mixture. Lay mushrooms on a greased or non-stick lined baking sheet open side up.
- In a skillet, add onion, Italian sausage, zucchini, yellow onion, mushroom stems, salt and pepper and cook over medium heat until onions are softened and sausage is cooked through.
- Add cauliflower rice and cream cheese and stir mixture until cream cheese is melted and incorporated into the mix.
- Remove mixture from heat and spoon mixture into each mushroom, don’t be afraid to pile them high with filling.
- Sprinkle with cheese and bake for 20-25 minutes. Time will vary with larger or thicker mushrooms. Once mushrooms release their liquid, you will see this in the pan and it starts to evaporate slightly, not fully they will still have liquid around them then they are perfect.
- Remove from oven, allow to cool, (more liquid will release too) and enjoy!