Low Carb Stuffed Mushrooms

Ingredients

• 8 ounces bulk Italian sausage
• 4 ounces cream cheese, softened
• 1 cup freshly grated Parmesan
• 1 tbsp finely chopped basil
• 2 cloves garlic, minced
• 24 medium crimini or button mushrooms, stems removed
• 2 tbsp avocado oil
• Salt and pepper

Instructions

1. In a large skillet over medium heat, sauté the sausage, breaking up any clumps, until cooked through, about 7 minutes. Transfer to a bowl.
2. Add the cream cheese, Parmesan, basil, and garlic and stir to combine well.
3. Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper. In a large bowl, toss the mushroom caps with the avocado oil. Season with salt and pepper and toss to combine.
4. Place the mushroom caps top down on the prepared baking sheet. Scoop a little of the sausage mixture into each cap, pressing it down into the cavity.
5. Bake 20 minutes, until the mushrooms are tender and the filling is bubbly. Sprinkle with a little chopped parsley or basil. Let cool 15 minutes before serving.