Savory Low-Carb Stuffed Mushrooms
Juicy baby bella mushroom caps stuffed with savory sausage, herbs, and garlic — baked to golden perfection.
Allowed for Ideal Protein phases 1 to 3.
Ingredients
- 24 oz. Baby Bella Mushrooms
- 3 tsp. Oil (divided)
- 1 lb. Raw Italian Sausage (of your choice)
- 2 Garlic Cloves, crushed (optional)
- 2 tbsp. Lemon Juice
- ½ tsp. Salt
- ⅜ tsp. Black Pepper
- 1 tbsp. Fresh Basil, minced
Preparation
Step 1
Preheat oven to 350°F (177°C).
Step 2
Line a rimmed baking sheet with parchment paper or a silicone mat, or grease a large baking dish.
Step 3
Wipe mushrooms clean with a dry towel. Remove stems, place caps on the baking sheet, and finely mince the stems.
Step 4
Heat 2 tsp. oil in a skillet over medium heat.
Step 5
Remove sausage casings and add sausage to the pan. Cook, breaking into small bits until browned.
Step 6
Stir in minced mushroom stems and garlic. Cook 1 minute, then transfer mixture to a medium bowl.
Step 7
Add lemon juice, salt, pepper, and minced basil to the sausage mixture. Stir until combined.
Step 8
Fill each mushroom cap generously with the sausage mixture. Drizzle with remaining oil.
Step 9
Bake for 20–25 minutes, until mushrooms are tender and filling is golden on top.
Step 10
Serve warm and enjoy!
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