Stuffed Keto Portobello Mushroom Recipe
This stuffed keto portobello mushroom recipe is full of thanksgiving flavors and will be the perfect side for your deliciously juicy turkey.
Ingredients
- 9 sweet Italian sausages without casing
- 2 tbsp olive oil
- 6 large portobello mushrooms
- 3 cloves minced garlic
- 9 large sage leaves chopped fine (or 1 tbsp of dried sage)
- 1/2 tsp fresh thyme leaves (or ΒΌ tsp dried thyme)
- 1 tsp salt
- 6 oz cream cheese
- 1/3 cup almond flour
- 3 tbsp frsh chopped parsley
- 1 cup mozzarella cheese, for topping
Instructions
Portobello Preparation
- Preheat the oven to 325F. Wash and scoop out the insides/gills without breaking the cap. Make sure to remove the stem as well.
- Place the mushroom hollowed out-side up on a prepared baking sheet. Drizzle some olive oil on top to lightly coat each mushroom.
Sausage Filling
- Heat a skillet over medium heat and add the sausage without casings. Cook through using a spoon to break the sausage into small pieces, until browned and mostly cooked through.
- Add in the garlic, sage leaves, thyme, and salt and cook for 2-3 additional minutes. Stir in the cream cheese until melted.
- Once the cheese is melted, turn off the heat and add the almond flour and chopped fresh parsley. Stir well until combined. Scoop a generous amount into each mushroom top.
- Top off with a generous amount of mozzarella cheese. Bake for 40 minutes. Serve with fresh chopped parsley leaves. Enjoy!