Italian Sausage Stuffed Mushrooms

Makes a good appetizer!

Ingredients (makes about 20 mushrooms):

1 lb Italian sausage (check label for 0g sugar)

20 medium cremini or white mushrooms, stems removed

4 oz cream cheese, softened

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1 tsp Italian seasoning

Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Clean mushrooms and remove stems. Lightly pat dry.

3. In a skillet over medium heat, cook Italian sausage until browned. Drain excess fat.

4. Stir in cream cheese, Parmesan, garlic, and Italian seasoning until well mixed.

5. Spoon filling into mushroom caps and place on the baking sheet.

6. Bake for 18–20 minutes, or until tops are golden and bubbly.

7. Optional: top with a little extra Parmesan before serving.

Macros (per mushroom):
• Calories: ~65
• Fat: 5g
• Protein: 5g
• Net Carbs: 1g

Recipe link: https://www.mydiabeticplate.com/italian-sausage-stuffed-mushrooms/