Sausage & Blue Cheese Stuffed Mushrooms

5 from 3 votes

Crumbled sausage, pork rinds & blue cheese stuffed mushrooms are the perfect appetizers to share with friends over a bottle of red!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: French, Italian

Diet: Gluten Free

Keyword: Appetizers, Cheese stuffed mushrooms, Garlic Mushrooms, Keto Recipes, stuffed mushrooms

Servings: servings

Calories: 109kcal

Preheat oven to 375 F
Clean mushrooms and remove stems. Set stems aside for later. Baste the tops of the mushrooms lightly with olive oil and place top down on a non-stick baking sheet. Drizzle the open tops with the remaining olive oil.
In a large non-stick pan add the sausage with the casings removed over medium-high heat. Break the sausage apart with the wooden spoon to resemble a crumble. Continue cooking until browned.
While the sausage is cooking finely chop the reserved mushroom stems.
Once the sausage is browned add the minced garlic and continue to cook for another minute. Add in the thyme and chicken broth and use the wooden spoon to scrape up all the browned bits from the bottom of the pan. Add in the finely chopped mushroom stems and let simmer until all of the liquid has been absorbed and the mushroom stems are softened.
Transfer the sausage and mushroom mixture to a large bowl. Add the crushed pork rinds, crumbled blue cheese and black pepper. Mix gently until just combined.
Place a heaping teaspoon full of the sausage stuffing mixture into the open mushroom caps and press down gently to form mounds. Bake for 20 minutes and serve.

Storage:

Will keep at room temperature for up to 2 hours. Store in a sealed container in the fridge for up to 3 days. Reheat in the oven or microwave.

Substitutions:

Roquefort or feta can be a substitute for blue cheese.

Any unsweetened sausage can replace the Italian sausage.

Replace pork rinds for panko bread crumbs.