Best. Appetizer. Ever.
I’m totes making these for the New Year’s Eve party I’m going to tonight. They’re an easy, savory, low-carb mouthful of delish! Guests always ask for this recipe and it’s been a favorite from my cookbook, “Eat Rich, Stay Skinny: A Girl’s Guide to Holiday Feasting,” (still available on Amazon, by the way!)
The cream cheese (always use full-fat because low-fat gets watery) gives it that melt-in-your-mouth quality, the spicy sausage lends a kick and the tarragon imparts a really bright but subtle anise flavor. Bring it to the party, serve it at the party, be the star of your party.
I’m personally ready to par-take in the par-tay (and the low-carb, gluten-free delish!)
Be safe, lovelies, and kisses at midnight!
Ingredients
- 1 onion chopped
- 3 garlic cloves chopped
- 2 Tbsp. butter
- 25 button mushrooms
- 1 (16 oz.) package spicy sausage
- 1 (8 o.z) package full fat cream cheese
- 2 Tbsp. chopped parsley
- 3 Tbsp. chopped fresh tarragon
- 1/4 cup grated fresh Parmesan
Instructions
- Preheat oven to 375 °F. Pop off mushroom stems and scoop out mushroom gills.
- Chop stems and gills and set aside.
- Place scooped out mushrooms on a sheet pan, upright. Bake for 10 minutes. This will sweat the mushroom and fill the scooped out part with water. (Soggy mushrooms are not awesome.) Drain mushrooms and set aside.
- Sauté sausage in a frying pan until browned and then drain. Put sausage aside.
- Sauté onions and chopped stems and gills in butter on medium heat until liquid is cooked down, about 15 minutes.
- Add in cream cheese, parsley, tarragon and cooked sausage. Warm in pan until cream cheese is combined and melted.
- Stuff this filling into mushroom caps. Top with Parmesan.
- Place on a greased sheet pan and bake at 375°F for 20 minutes.
Low-carb Delish
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You make it look so damn easy!!