Sizzling Goat Cheese and Sausage Stuffed Mushrooms
I have seen a lot of keto stuffed mushroom recipes, but usually they consist of cheddar cheese and ground meat. So instead of the norm, I wanted to give you these Italian inspired stuffed mushrooms. The goat cheese makes them creamy, and even if you don’t like mushrooms you can just cook these in a cast iron skillet for the same effect. Serve with whatever side dish you enjoy and you have yourself a delicious meal.
- 15 medium-sized white button mushrooms
- 10 oz goat cheese
- 1 lb Italian sausage
- 1 tbsp dried rosemary
- 1C finely chopped parsley
- 1 tsp red pepper flakes
- 1/4 C grated parm
- 1 1/2 tsp fresh garlic
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 3 tbsp balsamic vinegar
- 5 Peppadews
First step if to take the Italian sausage and cut a slit into casing (if purchased links), and remove meat. Crumble in hands a bit to break up the pieces and then place into cast iron skillet on high heat until fully cooked. You may have to continue to break up the sausage in the cast iron skillet using a wooden spoon or this handy meat chopper spatula. It tends to save a little bit of time and is less of a hassle this way.
While the meat is cooking I suggest you take the time to chop up the parsley and add spices and cheese into a large bowl. Just wait to add the salt and pepper until later.
Once the meat has fully cooked, add it into large bowl with cheese and spices. Stir the mixture while the meat is still warm, that way the cheese incorporates into the meat a bit better. Taste mixture and add salt and pepper as needed, as the Parmesan can already add plenty of saltiness to the mixture.
Thoroughly wash the mushrooms and pop off the stems so you are left with the mushroom caps. Once dry, lightly season with salt, pepper, and garlic powder, and begin to stuff mushrooms with mixture.
Once stuffed, dust off with a little sprinkle of Parmesan cheese, place on a baking sheet and Bake at 400 for approximately 20 minutes. Then, set your oven to broil for about two to five minutes to get that nice golden cheesy crust.
While the mushrooms are cooking, you can quickly prepare the sweet pepper topping. Chop up the peppadews and place into a small skillet along with balsamic vinegar, on a medium heat. Let simmer until vinegar has mostly evaporated, and remove from heat.
Once the mushrooms have cooked, top them off with the peppers, serve and enjoy!