SERVES: 4
SERVING SIZE: 3 MUSHROOMS

PREP: 5 MINUTES
PRESSURE: 20 MINUTES
TOTAL: 40 MINUTES

SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: QUICK

SAUSAGE-STUFFED MUSHROOMS

These savory sausage-stuffed mushroom caps are rich and cheesy. They’re low in carbs, gluten-free, and perfect as bite-sized keto appetizers or as a satisfying snack.


14lb (115g) no-sugar-added ground pork sausage

1 garlic clove, minced

3oz (85g) block-style cream cheese, softened and cubed

2 tbsp shredded Parmesan cheese, divided

12 tsp garlic powder

12 tsp onion powder

12 tsp dried parsley

14 tsp ground black pepper

12 large white button mushrooms, stems removed

1 tbsp almond flour

1 Spray a 6.5-inch (16.5cm) ovenproof soufflé dish with nonstick coconut oil spray. Set aside.

2 Select Sauté (Normal). Once the pot is hot, crumble the sausage into the pot. Sauté for 6 minutes or until the sausage is browned and cooked through. Add the garlic, stir, and continue sautéing until the garlic is soft and fragrant.

3 Add the cream cheese, 1 tbsp Parmesan, garlic powder, onion powder, parsley, and black pepper. Stir until the ingredients are combined and the cream cheese is melted, and then press Cancel to turn off the pot. Transfer the sausage mixture to a large bowl. Set aside.

4 Remove the inner pot from the base, rinse and wipe dry with a paper towel, and then return the pot to the base. Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot.

5 Arrange the mushroom caps in the prepared soufflé dish with the stem sides facing up. Spoon the sausage mixture into the mushroom caps. Place the soufflé dish on the steam rack.

6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 20 minutes.

7 While the mushrooms are cooking, preheat the oven broiler to 450°F (232°C).

8 When the cook time for the mushrooms is complete, quick release the pressure.

9 Open the lid and carefully remove the soufflé dish from the pot. Sprinkle the almond flour and remaining Parmesan over top of the mushroom caps. Place the dish in the oven and broil for 3 minutes or until the toppings begin to brown.

10 Remove the dish from oven. Using tongs, transfer the mushroom caps to a serving platter. Serve hot.

tip You can substitute cremini mushrooms for the white button mushrooms.

Nutrition per serving

CALORIES: 204 FAT: 17g NET CARBS: 3g PROTEIN: 9g

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