Keto Stuffed Mushrooms
I love big flavors, and these Keto Stuffed Mushrooms really deliver. I used chicken sausage, but any sausage will do here. Feel free to play around with the cheeses and seasonings, making this recipe your own.
- 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.
Calories: 269kcal | Carbohydrates: 5g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 477mg | Potassium: 381mg | Fiber: 1g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 385mg | Iron: 1mg