Sausage Stuffed Mushrooms, Crab Stuffed Mushrooms or Vegetarian Stuffed Mushrooms. Yes, one recipe, 3 ways to build this amazing appetizer. You can also enjoy this as a side dish or served in a portobello mushroom as a vegetarian meal. These are super flavorful and hearty but naturally lower in carbs.
- 12 Whole Fresh Mushrooms
- 1 tsp Vegetable Oil
- 1 Yellow Onion (small), diced
- 1 tbsp Minced Garlic
- 4 oz Cream Cheese
- 1/4 cup Parmesan Cheese
- 1 tsp Salt
- 1/2 tsp Pepper
- Pinch of Cayenne Pepper
- OPTIONAL: Ground sausage or lump crab meat
- Medium Skillet
- Baking Sheet
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Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
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Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems into small pieces (using later for filling).
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* If you are using ground sausage in your filling, start browning it while you are prepping your mushrooms. Then you can use the same pan for the garlic and onion in the next step.
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Heat oil in skillet over medium heat. Add onions and garlic and cook until tender (about 3-5 minutes). Add in chopped up mushroom stem pieces.
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Add cream cheese, parmesan cheese, salt, pepper and cayenne pepper. Combine until cream cheese is melted completely and ingredients are combined. If you are using sausage or crab meat, combine it once the mixture is slightly cooled.
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Fill mushroom caps with cream cheese mixture and sprinkle with breadcrumbs and parmesan cheese.
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Bake for 15 minutes
