Stuffed mushrooms with italian sausage
These low carb, gluten free italian sausage stuffed mushrooms are topped with spicy pepper jack cheese and are a perfect hors d'oeuvre, snack, or side dish.
Ingredients
- 1 lb baby bella mushrooms
- 12 oz italian sausage (I used hot)
- 4 ounces pepper jack cheese
- parsley, for topping
Instructions
- Preheat oven to 400°F
- Clean any dirt off the mushrooms if necessary.
- Remove the stems. Set aside. Using a spoon, scrape out the gills of the mushroom and discard. Line mushroom shells on a baking sheet.
- Place stems in a food processor and chop until very small.
- Over medium heat, brown the Italian sausage. Make sure to chop the pieces small while you are browning. After a few minutes of browning the meat, mix in the chopped mushroom stems. Continue to cook the meat. When the meat is cooked, drain ALL of the oil.
- Spoon sausage and mushroom mixture into the empty mushroom shells.
- Bake for 10 minutes.
- Remove from oven, and carefully top each mushroom with shredded cheese.
- Bake for an additional 5 minutes.
- Remove from the oven, top with chopped parsley, serve, and enjoy!