Keto Jalapeno Popper Stuffed Mushrooms

Keto Jalapeno Popper Stuffed Mushrooms

This easy Keto Jalapeno Popper Stuffed Mushroom is loaded with sausage, peppers, and cheese! This is an excellent low-carb keto dinner or appetizer with about 5 net carbs per serving!

Stuffed mushrooms keto?

Yeah! Of course it depends on what you’re stuffing them with, but most stuffed mushroom recipes include mushrooms, a cheese mix, and a protein or vegetable. So this is generally a really easy food to fit on a keto diet. There are about 5 net carbs per serving for this particular recipe.

How to make Keto Stuffed Mushrooms?

This recipe only needs a little prep work. The first step is to cook the sausage and drain the fat. Set the sausages aside and let cool slightly. Then wash your mushrooms and remove the stems. I highly recommend taking the extra step of using a small teaspoon to hollow out the mushrooms a bit more. This allows you to actually stuff the mushrooms and also remove the “gills” inside the mushrooms that may have an unattractive texture.

After the mushroom caps are prepared, you can make the filling. Combine the cooked sausage with softened cream cheese, cheddar cheese, and chopped jalapeno. Carefully stuff the mushrooms and press the lids tightly so that the mixture is tightly packed. Add the mushroom caps to a baking sheet and bake for 18-20 minutes, until the mushrooms are tender and the cheese is bubbling.

Contents

1/2 pound cooked sausage, drained
4 ounces cream cheese
1/2 cup grated cheddar cheese
2 jalapenos, seeds removed and finely chopped
16 ounces small portabella mushrooms

Instructions

Preheat the oven to 350 degrees.
Combine the cooked, drained sausages with the cream cheese, cheddar cheese, and chopped jalapeños, set aside.
Wash the mushrooms and remove the stems. I like to use 1/2 teaspoon of metal to hollow out the cork a little more, but that’s optional.
Stuff the mushroom with the sausage cream cheese mixture.
cook for 20 minutes