Sausage Stuffed Baby Bella Mushrooms with Walnut Pesto on Keto Noodles
Serves 420 mins prep25 mins cook
Sausage Stuffed Baby Bella Mushrooms with Walnut Pesto on Keto Noodles. Featuring pork sausage, cream cheese, heavy whipping cream, parmesan cheese, OMG seasoning topped with ground up pork rinds. Grilled at 400° till mushrooms are at desired texture and cheese has melted with almond pellets. Simple Pesto with garden fresh basil on Sensible Noodles.
0 servings
What you need
cup parmesan cheese
oz cream cheese
tbsp heavy whipping cream
lb pork sausage
tsp seasoning mix
cup pork rinds
cup walnut halves
bunch fresh basil leaves
Instructions
1. Preheat your grill to 400°F (200°C), using almond pellets if desired. 2. Clean the baby bella mushrooms and carefully remove the stems. You can chop and reserve the stems for another use or discard them. 3. In a bowl, combine the cooked pork sausage, cream cheese, heavy whipping cream, parmesan cheese, and OMG seasoning. Mix well until thoroughly combined. 4. Spoon the sausage mixture into each mushroom cap. Top the stuffed mushrooms with ground pork rinds. 5. Grill the stuffed mushrooms at 400°F (200°C) until the mushrooms reach your desired texture and the cheese filling has melted and is lightly browned, approximately 20-25 minutes. 6. While the mushrooms are grilling, prepare a simple walnut pesto by blending fresh basil, walnuts, garlic (optional), and olive oil. 7. Prepare your sensible keto noodles according to package instructions. 8. Serve the grilled sausage stuffed baby bella mushrooms over the keto noodles, topped with the fresh walnut pesto.View original recipe