Vegetable and sausage stuffed mushrooms that taste delicious!
Prep Time10 minutesmins
Cook Time25 minutesmins
Course: Dinner, healthy, Main Course
Cuisine: Dinner, Low Carb, main course
Keyword: Dinner, Healthy, main course, Mushrooms, sausage, Weeknight Dinner, Zucchini
Servings: 4people
Ingredients
4-8large mushrooms - large portobello mushrooms or medium-large baby bella mushrooms will work best
1teaspoonolive oil
1small zucchini - diced
1/2poundmild Italian ground sausage
1/3cupyellow onion - minced
Pinchof salt
Pinchof pepper
1 1/2cupscauliflower rice - I use frozen savory herb flavor but fresh or any variety will work
4ouncescream cheese
1/3cupshredded cheese - any cheddar mix will do
Instructions
Preheat oven to 400 F.
Wash and dry mushrooms, then remove the mushroom stems and dice them up to add to the filling mixture. Lay mushrooms on a greased or non-stick lined baking sheet open side up.
In a skillet, add onion, Italian sausage, zucchini, yellow onion, mushroom stems, salt and pepper and cook over medium heat until onions are softened and sausage is cooked through.
Add cauliflower rice and cream cheese and stir mixture until cream cheese is melted and incorporated into the mix.
Remove mixture from heat and spoon mixture into each mushroom, don't be afraid to pile them high with filling.
Sprinkle with cheese and bake for 20-25 minutes. Time will vary with larger or thicker mushrooms. Once mushrooms release their liquid, you will see this in the pan and it starts to evaporate slightly, not fully they will still have liquid around them then they are perfect.
Remove from oven, allow to cool, (more liquid will release too) and enjoy!