Home / Recipes / Breakfast / Keto Italian Sausage Stuffed Mushrooms
Keto Italian Sausage Stuffed Mushrooms
How to Make It
Step 1
Preheat an oven to 350 degrees and lightly spray a glass baking dish. Prepare a 6oz package of 2 portabella mushroom caps by removing the stems and scooping out most of the inside with a spoon. The weight listed in the ingredients is the final weight after scooping out the insides for nutritional accuracy.
Step 2
Drizzle the olive oil across the mushrooms caps, and sprinkle the seasonings across the insides.
Step 3
Stuff each mushroom cap with 4 oz of ground italian sausage. Italian sausage is already seasoned, but you may add additional seasoning at your discretion before stuffing the mushrooms. Place the stuffed caps in your baking dish.
Step 4
Bake uncovered for at least 30 minutes or more until you see a crispiness across the italian sausage. Enjoy hot!
Ingredients
- Portabella Mushrooms, Raw – 4-¾ ounce
- Olive Oil – 2 teaspoon
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Italian Seasoning – 0.5 teaspoon
- Ground Mild Italian Sausage by Archer Farms – 8 ounce
