Stuffed Mushrooms You'll Want To Make Again

 

I like to change it up every once in a while and prepare these as a main course in place of the typical piece of steak, pork or chicken.  They are super easy to make and don't cost a lot either.  Use large button or crimini mushrooms and nice big portabellas work well too.

 

Stuffed Mushrooms

1/2 lb. ground pork sausage

2 Tbs. finely diced onion

2 tsp. dried basil

1/3 cup grated parmesan

6 - 8 large button mushrooms

 

Clean mushrooms, removing stems and setting aside.  Use a spoon to remove the gills from the mushroom caps.  Place mushroom caps into a lightly oiled baking dish.  Finely dice the mushroom stems.

 

In a skillet sauté pork sausage, diced mushroom stems and onions until pork is cooked through and onions and mushrooms are soft.  Add basil, stir to thoroughly combine.  Remove from heat and allow to cool.  

Once cool add parmesan and stir until meat mixture begins to thicken. 

 

With a spoon fill each of the mushroom caps making a mound of filling over each one.  

Bake at 375° for about 15 minutes until mushrooms are soft and the tops are crisp.

 

The parmesan takes the place of traditional bread crumbs keeping this recipe completely Keto friendly and low carb.  This is a very flavorful dish if you enjoy stuffed mushrooms.  Use smaller mushrooms and these make great appetizers, especially at the holidays or for parties.  You can easily double this recipe too.