Stuffed Mushrooms with Sausage and Cream Cheese

Instructions

1. 1

   Preheat oven to 375°F. Finely chop the mushroom stems. Cook sausage in a skillet over medium-high heat, breaking into tiny crumbles, until browned and cooked through. Add garlic and chopped mushroom stems, cooking 3–4 minutes until the moisture evaporates.

2. 2

   Remove from heat and cool slightly. Mix sausage mixture with cream cheese, Parmesan, parsley, Italian seasoning, salt, and pepper until thoroughly combined.

3. 3

   Brush mushroom caps with olive oil on all sides and arrange hollow-side up on a baking sheet. Mound the filling generously into each cap — really pile it on.

4. 4

   Bake at 375°F for 20–25 minutes until the mushrooms are tender, the tops are golden, and the filling is hot throughout. Let cool 5 minutes before serving — the filling is molten straight from the oven. Perfect as an appetizer or a keto side dish.