Low Carb Sausage Stuffed Mushrooms
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!
Servings 8
Calories 156kcal
Ingredients
- ⅓ lb ground venison hot sausage cooked and crumbled
- 8 oz baby portobello mushrooms
- 1 tablespoon butter
- ¼ cup onions chopped
- ½ cup white wine
- 4 ounces cream cheese softened
- 2 ounces cheddar gruyere cheese shredded
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- 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.
Notes
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.
Nutrition
Calories: 156kcal | Carbohydrates: 3.61g | Protein: 10.11g | Fat: 11.19g | Cholesterol: 29mg | Sodium: 103mg | Fiber: 0.4g