These Low Carb Sausage Stuffed Mushrooms are made with only 6 ingredients and full of amazing flavor. The spicy venison sausage is toned down slightly by the cheese filling and the white wine. This recipe is low carb, keto friendly, and a perfect appetizer for guests!
Clean mushroom caps and remove stems. Set caps aside and chop stems into small pieces.
Cook ground venison sausage over medium heat until no longer pink. Remove from skillet and set aside.
Add onion and mushroom stems to skillet and cook until softened. Slowly add white wine to de-glaze pan and simmer until wine has evaporated. Add sausage and cream cheese to skillet and stir to combine. Stir in ½ half of shredded cheddar.
Spoon filling into mushroom caps. Sprinkle with remaining cheddar and bake in 400 degree oven for 15 - 20 minutes. Remove from oven and serve while hot.
If you choose to substitute chicken broth for wine, the net carbs are not significantly changed and would still be approximately 3 net carbs per serving.