Keto Jalapeno Popper Stuffed Mushrooms

Keto Jalapeno Popper Stuffed Mushrooms

There is just a small amount of prep work required for this recipe. The first step is to cook the sausage and drain off any fat. Set the sausage aside and allow it to cool slightly. Next, wash your mushrooms and remove the stems. I highly recommend taking the extra step to use a small teaspoon to hollow out the mushrooms a little bit more. This allows you to really pack the mushrooms full and also to remove the “gills” inside the mushrooms which can have an unappealing texture.
Ingredients

• 1/2 pound cooked sausage, drained
• 4 ounces cream cheese
• 1/2 cup shredded cheddar cheese
• 2 jalapenos, seeded and finely chopped
• 16 ounces of small portabella mushrooms
  

Instructions

1. Preheat oven to 350 degrees.
2. Combine the cooked, drained sausage with the cream cheese, cheddar cheese and chopped jalapeños, set aside.
3. Wash mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out a little more of the inside of the mushroom but that is optional.
4. Stuff the mushroom with the sausage cream cheese mixture.
5. Bake 20 minutes.

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