These high protein stuffed mushrooms are perfect for a Keto diet. Easy to prepare, they are absolutely delicious for an appetizer, snack, or side dish.
Makes about 16-20 stuffed mushrooms.
Ingredients:
- 8 oz Baby Bella mushrooms
- 2 oz vegetarian sausage crumbles, room temperature or chilled (not frozen)
- 2 oz cream cheese
- 2 oz shredded melting cheese
- 1/2 tsp dry parsley
- 1/4 tsp dry sage
Directions:
- Preheat oven to 350 degrees F.
- Clean and dry mushrooms. Remove stems by twisting and pulling them gently. (Save stems for another use.)
- Place mushrooms in an 8 x 8 x 2″ baking dish or similar with stem side up.
- In a small bowl, mash vegetarian sausage. Add cream cheese, shredded melting cheese, parsley and sage. Stir until mixed.
- Use clean hands to form the mixture into a well-blended “cookie dough” texture.
- Break off dollops of the “dough” and place one dollop on each mushroom. Gently press the dough over, and somewhat into, the stemless mushrooms; smooth tops.
- Bake 20 minutes. Serve hot or at room temperature.