These Cajun Sausage & Cream Cheese Stuffed Mushrooms are a fantastic addition to any Mardi Gras celebration. A great recipe that's low carb and keto friendly!
optional garnish: green onions or parsleydon’t add until after the stuffed mushrooms are baked or the garnish will burn
Instructions
Preheat the oven to 350
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool. Drain most of the oil from the pan.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Add in chopped mushroom stems, stir to cook for 2 minutes. Add Cajun seasoning and stir well. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese, Parmesan cheese and cheddar cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with green onions or fresh parsley.