Baked Sausage Stuffed Mushrooms
Baking these mushrooms is an important step in the process. By doing so the mushroom caps get soft enough to eat in one bite. It also melds all the ingredients together into a creamy, crunchy, cohesive filling! A tip I have for you is to scoop out the mushrooms a little with a spoon so that you can get more filling into each cap! This is great especially for those who aren't huge mushrooms fans because you get more sausage, cheese and onion in each bite.
The sausage we've been using in most of our cooking lately are Bottos. They have a lot of great flavors and have either 1 or 0 carbs per link.
SAUSAGE STUFFED MUSHROOMS
COURSE: SNACK KEYWORD: SAUSAGE STUFFED MUSHROOMS PREP TIME: 15 MINUTESCOOK TIME: 20 MINUTESTOTAL TIME: 35 MINUTESSERVINGS: 20 MUSHROOMSCALORIES: 56 KCAL
INGREDIENTS
2 links sausage (we use Bottos)
20 Baby Bella Mushrooms
1 cup Cheddar Cheese
1/4 medium Onion
1.5 tsp minced garlic
1/4 tsp pepper
1/4 tsp Pink Salt
INSTRUCTIONS
Remove stalks from all of the mushrooms and dice the stalks.
Dice the onion and combine with the diced stalks. Set aside.
Remove sausage links from their casing and cook ground sausage. Once fully cooked set aside to cool.
Add onion, stalks, and garlic to pan and cook down until onions are translucent. Transfer to a bowl and combine with sausage and cheddar cheese. Add salt and pepper.
Scoop sausage mixture into mushroom caps until you've filled all the mushrooms.
Place mushrooms on a baking sheet and bake at 350 degrees for 20 minutes.
Serve warm. Enjoy!