Keto Stuffed Mushrooms Recipe

Preheat the oven to 400℉ (205℃)
Clean the mushrooms by wiping the outside of each mushroom cap with a damp paper towel.
12 large white mushrooms
Remove the mushroom stems and set aside for the filling. These will be chopped for the filling.
Place the mushroom caps in a baking dish and season with olive oil, salt, and pepper.
3 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon pepper
Sauté the chopped mushroom stems, diced onion, and garlic in olive oil until the mushrooms are soft and the onions are translucent.
⅓ cup onion, 1 clove garlic
Combine the cream cheese, sausage, and the mushroom filling in a large bowl. Add the Italian seasoning and parsley. Mix with your hands to combine.
1 lb sausage, 12 ounces cream cheese, 2 teaspoons Italian seasoning, 2 teaspoons dried parsley
Use a spoon or a cookie scoop to fill the mushrooms with equal amounts of filling.
Bake for 30 minutes, until the filling is cooked through. The internal temperature should be 160℉ (72℃).
Rest for 5 to 10 minutes before serving.
Optional: Top with crumbled bacon and fresh parsley.
6 slices bacon, 2 tablespoons fresh parsley

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