Sausage-Stuffed Mushrooms...Keto

  • 16 oz mushrooms, stems removed
  • 16 oz ground sausage
  • 4 oz shredded cheddar cheese
  • 4 oz cream cheese
  • 1 egg
  • 1/2 t. salt
  • 1 t. sage

Cooking Directions
  1. Place the mushroom caps on a rimmed baking sheet.
  2. Combine the filling ingredients and spoon some onto each mushroom
  3. Bake at 400 for about 25 minutes or until done.
Holly's Note:
I adore mushrooms. The original recipe came from Joy Filled Eats.  I made some adjustments to flavors and I actually make these on 4 Portobello mushrooms, instead of the small caps. They make 4 nice "burgers". The caps make a great appetizer.