Creamy Sausage Stuffed Mushrooms

5 from 1 vote

These Creamy Sausage Stuffed Mushrooms are the perfect appetizer for any occasion. They require minimal ingredients but are packed with a ton of flavor and texture. Only 0.5 NET carbs per serving. Whole30, Keto and Paleo compliant.

Prep Time10

Cook Time25

Course: Appetizers

Cuisine: American

Diet: Gluten Free

Keyword: Appetizers, keto, paleo, Sausage Stuffed Mushrooms, whole30

Method: Stovetop/Oven

Servings: servings

Author: Ashley McCrary

Equipment

Ingredients

Mushrooms

2 5 oz. packages of baby portabella mushrooms (around 24 mushrooms)
1 pound ground breakfast sausage
1 tablespoon olive oil

Mac's Awesome Sauce

1/2 cup mayo
1 tablespoon finely chopped onions
1 teaspoon coconut aminos
1/4 teaspoon cracked pepper

Instructions

Preheat oven to 350°F.
Coat a large skillet with olive oil add in the sausage. Cook for 5-6 minutes or until browned.
Once your sausage is done, transfer to the mixing bowl with the 1/2 cup of Mac's Awesome Sauce and mix together with a spoon until fully combined.
Wash and clean your mushrooms (removing stems) and place them cap side up on a cast iron skillet or a coated baking sheet.
Add a spoonful of the creamy sausage mixture into each mushroom.
Transfer the mushrooms to the oven and bake for 22-24 minutes or until the tops bubbly and golden.
Top with fresh parsley and enjoy.

Notes

Leftovers can be stored in an air tight container in the fridge for up to 4 days.
Net carbs for 2 mushrooms is 0.5

Nutrition