Keto Stuffed Mushrooms

Step by Step Instructions

1. 1

   Carefully clean the mushrooms using a damp towel to remove any dirt and debris. Remove the stems from the mushroom caps and finely chop them. Set aside.

   For this step

   • 24 oz fresh mushrooms, cremini, or white button
2. 2

   In a large skillet, melt 1 tablespoon butter over medium-high heat. While the butter is melting, remove the casings from the sausages and add them to the frying pan once the butter has started to bubble. Break up the sausage into smaller pieces with a wooden spoon or spatula and cook until no longer pink (about 5 minutes). Once sausage has browned, transfer to a bowl and set aside.

   For this step

   • 1 tablespoon butter
   • 3 sausage links
3. 3

   Leaving the drippings from the sausage meat in the frying pan, add the chopped shallots and sauté until soft and golden.

   For this step

   • 1 tablespoon minced shallot
4. 4

   Add the remaining butter and chopped mushroom stems to the shallot mixture. Sprinkle with a pinch of salt. Cook until any liquid that comes out of the mushrooms has evaporated
   Add the wine, scraping up any brown bits from the skillet. Simmer the mixture for three minutes or until the alcohol has been cooked off and the liquid has evaporated.

   For this step

   • 1 tablespoon butter
   • chopped mushroom stems
   • pinch of salt
   • 1/4 cup dry white wine
5. 5

   Remove skillet from the heat and stir in the chopped thyme.

   For this step

   • 1 teaspoon fresh thyme, finely chopped
6. 6

   While the mushroom mixture cools down, add cream cheese, egg yolk, and grated Parmesan cheese to a large bowl. Stir until well combined.

   For this step

   • 8 oz cream cheese, softened
   • 1 egg yolk
   • 3/4 cup grated Parmesan cheese
7. 7

   Add sausage and mushroom mixture to the cheese and stir to combine.

   For this step

   • cooked sausage
   • mushroom mixture
8. 8

   Fill each mushroom cap with the mixture, pressing gently to ensure it is completely filled leaving a slightly rounded top. Place the mushroom caps face up on a parchment-lined baking sheet. Refrigerate mushrooms for 15-30 minutes while oven preheats to 375° F.

9. 9

   Place the baking sheet on the center rack in the oven and bake at 375° F for 15-20 minutes or until the tops are golden brown. Garnish with more chopped thyme if desired. Serve immediately.