Sausage Stuffed Mushrooms

I love easy appetizers that can be made ahead, and these Keto Stuffed Mushrooms are just that. You are going to love the combination of savory sausage, briny Manchego, and creamy ricotta cheese. Try it once and, like me, you will be addicted.


– 24 ounces mushrooms stems removed – 1 tablespoon avocado oil – 6 ounces sausage removed from casing – ½ cup chopped onion – 1 teaspoon minced garlic – Salt and pepper to taste – 8 ounces ricotta cheese – 4 ounces Parmesan Cheese – 4 ounces manchego cheese


Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Clean the mushrooms with a clean damp cloth. Place mushroom caps, stem side down, on the prepared baking sheet.


Cook for 6 minutes. Remove from oven. Transfer to paper towels to drain stem side down.


Turn the oven to broil. Meanwhile, heat the avocado oil to medium heat in a large skillet


Add garlic and onion and cook, stirring often and breaking the sausage up with the back of a spoon, until the sausage is cooked through. Remove from heat and season with salt and pepper. Transfer to a bowl and add ricotta and Parmesan.


Stir to combine. Stuff the prepared mushroom caps with the cheese and sausage mixture. Top with the manchego cheese. Broil for 3 to 5 minutes, until the cheese is melted.