Low Carb Cheesy Spicy Sausage Stuffed Mushrooms

• Gluten free

• Meat

  • 12 oz Pork sausage

• Produce

  • 3 8 ounce packages Baby bella mushrooms

• Condiments

  • 1 tsp Basil stir-in-paste gourmet garden
  • 2 tsp Chili pepper stir-in-paste gourmet garden
  • 1 tsp Parsley stir-in-paste gourmet garden
  • 1 Teaspoongarlic stir-in-paste gourmet garden

• Dairy

  • 8 oz Cream cheese

Found on sugarfreemom.com

Description

Ingredients

• 3- (8 ounce packages) Baby Bella mushrooms, stems removed
• 12 ounces pork sausage (I used Jones Dairy Farm)
• 1 teaspoongarlic stir-in-paste Gourmet Garden
• 1 teaspoon basil stir-in-paste Gourmet Garden
• 1 teaspoon parsley stir-in-paste Gourmet Garden
• 2 -3 teaspoons chili pepper stir-in-paste Gourmet Garden
• 8 ounces cream cheese, softened
• Optional: Gourmet Garden Slightly Dried Chili Pepper Flakes and Parsley

Directions

• Preheat oven to 350 degrees F.
• Scoop the inside of each mushroom to make room for the stuffing.
• Place each mushroom into a 9 by 13 baking dish.
• Brown the sausage in a skillet over medium heat.
• Once browned add stir in pastes and stir to combine. Taste and adjust seasonings as desired.
• PLace the cream cheese in a stand mixer then add in your sausage.
• Blend until combined.
• Stuff each mushroom with mixture. ( If making ahead, you can cover and refrigerate for up to 2 days.)
• Bake for 30 minutes.
• Once out of the oven sprinkle on chili pepper and parsley if desired.
• Remove mushrooms to a serving platter.
• Enjoy warm or at room temperature.

Nutrition