Easy Stuffed Mushrooms with Sausage These are not your traditional stuffed mushrooms with dry breadcrumbs, these are filled with flavor and are so easy to make!

These Easy Stuffed Mushrooms are a classic steakhouse appetizer, but they are usually prepared with dry breadcrumbs which are a low carb no no.  My low carb stuffed mushrooms will not deplete your carb bank and will fill you with yummy veggies!

So let’s get to this easy stuffed mushroom recipe, shall we?  I was wanting something more filling than traditional stuffed mushrooms that just use breadcrumbs and cheese.  These definitely fit the bill with the use of flavorful sausage, hearty kale, and yummy gouda.

I used frozen chopped kale in these easy stuffed mushrooms because I’m lazy like that and it doesn’t take as long to cook.  Organic frozen vegetables are a busy moms best friend!

I love this recipe because it uses only 1 skillet to get the job done.  I cooked my sausage in the skillet until it was done, then I added the kale and seasoning.  After the kale was no longer crunchy, I added in the cheese!  This easy stuffed mushroom recipe may have kale, but it has cheese!

I then removed all of the stuffing from the skillet and wiped it clean.  Then I layered the mushrooms caps into the skillet and stuffed them with the kale and sausage stuffing!

Top with more cheese and put them into the oven.  So easy!

 Some other low carb appetizers that you will love are my Garlic Parmesan Wings and my Baked Brie!

Print

Low Carb Stuffed Mushrooms with Sausage, Kale and Gouda

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

 

These easy stuffed mushrooms are filled with the good stuff like sausage and gouda cheese!  A perfect low carb appetizer!

Course: Appetizer

Cuisine: American

Servings: 4

Calories: 220 kcal

Ingredients

• 12 Baby Portobello Mushroom Caps
• 1/2 pound Ground Sausage
• 5 oz Chopped Frozen Kale
• 4 oz Shredded Gouda
• 1/4 cup Shredded Parmesan
• 1 tsp Ground Nutmeg
• Salt and Pepper to taste

Instructions

1. Preheat oven to 375F
2. In a 10 inch oven safe skillet (I used cast iron), saute sausage until cooked through
3. Add chopped kale, nutmeg, and season with salt and pepper to taste.
4. Saute mixture until kale is cooked through, about 5 minutes
5. Add Gouda and stir until cheese is melted
6. Remove mixture from skillet into a medium bowl and wipe skillet
7. Place mushroom caps in skillet and season with salt and pepper
8. Spoon sausage and kale mixture into each mushroom cap
9. Top each mushroom with shredded parmesan
10. Place in 375 degree oven for 35 minutes or until mushroom are tender

⭐ Did you make this Easy Stuffed Mushroom Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer