KETO - Mushroom Sausage Caps

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 321.3
  • Total Fat: 23.4 g
  • Cholesterol: 86.4 mg
  • Sodium: 952.5 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.9 g

View full nutritional breakdown of KETO - Mushroom Sausage Caps calories by ingredient
Submitted by:

Introduction

KETO - Mushroom Sausage Caps

Credit: http://allrecipes.com/recipe/234844/easy-s
ausage-stuffed-mushrooms/
KETO - Mushroom Sausage Caps

Credit: http://allrecipes.com/recipe/234844/easy-s
ausage-stuffed-mushrooms/

Number of Servings: 5

Ingredients

    5 serving mushroom, portabella cap - 1 cap-3 oz serv
    4 link, 4/lb Italian Sausage, pork
    1 small Onions, raw
    1 cup, shredded Mozzarella Cheese, whole milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

Hollow out each mushroom cap, reserving scrapings.

Heat a skillet over medium-high heat.

Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes.

Drain and discard grease; return sausage mixture to skillet.

Stir 3 ounces Parmesan cheese, garlic, and parsley into sausage mixture.

Cook and stir until heated through, 3 to 5 minutes.

Stuff each mushroom cap with sausage mixture and place on a baking sheet.

Bake stuffed mushrooms in the preheated oven for 12 minutes.

Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.


Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user IRISHGIRLDNA.

Rate This Recipe