I wrote this post a few months ago, when socializing with family, friends and neighbors was a typical part of life and not a longed-for luxury. During those simpler times, I made this recipe for two separate get-togethers. I re-read this post today and I’m dumbfounded by the difference in today’s reality. Oh, how life in the midst of COVID has changed…
I’ve never been adept at making friends with women. The language of female bonding has always been foreign to me. As a result, I’ve only had a couple of close female friends in my life, women who somehow understood me even though I lacked some essential female bonding gene. Last year, that all changed, when I seemingly discovered my nascent estrogen bonding abilities, resulting in new friendships. Two women, in particular, I’m pleased to call not only neighbors, but genuine friends. It all started last year, at an impromptu progressive New Year’s Eve party, and has blossomed into regular happy hours, food sharing, and celebrations. I’m excited when I discover a text suggesting “Wine Down Wednesday” or a happy hour get together, which always results in copious amounts of wine, bellies full of cheese, and plenty of laughs…
Tonight is one of those nights and, in support of one of those lovely women who is currently “Keto for a Cause,” I’ve made these Keto-friendly stuffed mushrooms to pair with our coconut vodka cocktails. It’s sure to be another fun night!
Sausage Stuffed Mushrooms
Mushroom caps stuffed with sausage, cream cheese and Parmesan – Keto-friendly and tasty!
- 3 Italian hot sausages, casings removed (if using mild sausage, add ¼ teaspoon chili flakes)
- 1 teaspoon sage
- ½ teaspoon thyme
- 1 garlic clove, grated
- 1 cup fresh Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 8-ounce package cream cheese, room temperature
- 1 large egg yolk
- 24 large crimini mushrooms, stemmed
- Sauté sausage, sage, and thyme in a large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Add garlic and sauté 1-minute more. Set aside and allow to cool. Mix in ½ Parmesan cheese, Worcestershire sauce, and cream cheese. Season with salt and pepper and mix in egg yolk.
- Preheat oven to 350°F. Grease a 13×9-inch baking dish. Fill each mushroom cap with scant 1 tablespoon filling and sprinkle with some of remaining Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Finish under a broiler, if needed. Serve warm.
Adapted from this recipe from Epicurious.