Low Carb Stuffed Mushrooms

Preheat oven to 375ºF.

In a 10-inch oven safe skillet (I used cast iron), sauté sausage until cooked through. Add chopped kale, nutmeg, and season with salt and pepper to taste. Saute mixture until kale is cooked through, about 5 minutes. Add Gouda and stir until cheese is melted.

Remove mixture from skillet into a medium bowl and wipe skillet. Place mushroom caps in skillet and season with salt and pepper.

Spoon sausage and kale mixture into each mushroom cap. Top each mushroom with shredded Parmesan.

Place in 375ºF oven for 35 minutes or until mushrooms are tender.