Cheesy low carb Sausage Stuffed Mushrooms, the perfect keto appetizer! Made with only 7 real food ingredients, these stuffed mushrooms are bursting with flavor from mild Italian sausage, fresh garlic and parsley, and melty cream cheese and parmesan, baked brown and bubbly.
Ingredients in Sausage Stuffed Mushrooms
Ingredients Notes
- Sausage: I like to use mild Italian sausage for this recipe, but if you want to kick up the heat, you can use hot -- I do this with my Sausage Balls recipe. You can also double the recipe and use half Italian sausage, half ground chicken or turkey for a higher protein option. (I get my ground Italian sausage here)
- Mushrooms: cremini mushrooms work great, they're the perfect bite-size option and the flavor is mild enough to let the cheesy, sausagey goodness really shine. You could also use portobello mushrooms and really load them up, which is what I use in my Reuben Stuffed Mushrooms. Just make sure to scrape the gills before stuffing.
- Parmesan cheese: Fresh works best! Parmesan adds the perfect amount of salt to these Sausage Stuffed Mushrooms, and it browns up beautifully without using breadcrumbs.
How to Make Keto Stuffed Mushrooms
Step by Step Instructions
STEP 1: De-stem mushrooms and finely chop the stems. To a large skillet, over medium-high heat, add chopped mushroom stems, Italian sausage and garlic.
STEP 2: Cook until sausage is browned and cooked through. Remove from the heat and let cool. Preheat the oven to 350°F.
STEP 3: In a large mixing bowl, combine the cream cheese, ¼ cup of the Parmesan cheese, and the parsley.
STEP 4: Mix until well combined.
STEP 5: Once the sausage has cooled, add it to the cream cheese mixture.
STEP 6: Stir to combine. Taste and add salt and pepper if needed.
STEP 7: Line the mushroom caps on a baking sheet.
STEP 8: Spoon heaping mounds of the stuffing mixture into each mushroom cap. Bake on middle rack for 30 minutes. Sprinkle remaining ¼ cup Parmesan cheese over the top of mushrooms. Broil on high 3 to 5 minutes, or until Parmesan is a nice golden brown. Let stand 5 to 10 minutes before serving.
Recipe Tips and Variations
- Cooking tip: To keep the mushrooms from falling over, I like to bake them on a mini muffin pan. The individual wells hold mushrooms upright perfectly.
- Serving: While Sausage Stuffed Mushrooms are definitely a classic appetizer recipe, they also make a great snack, side, or lunch. Pair this recipe with Beef Stroganoff Burgers, Antipasto Chicken, or Baked Heirloom Caprese Salad.
- Reheating: These mushrooms will get soggy in the microwave, so reheat them in the oven or air fryer at 350°F for about 5 minutes, being mindful that the cheese doesn't start to burn.
- Make a vegetarian version: Replace the sausage with chopped broccoli florets and add some cheddar cheese for a broccoli cheddar variation
- Spice it up: These are also delicious with spicy sausage. If you don't have spicy sausage, you can add some red pepper flakes, hot sauce, or sriracha to the stuffing mixture.
- Add fresh herbs: Add chopped chives, parsley, basil or even oregano to the stuffing mixture.
Frequently Asked Questions
The key is to bake the mushrooms uncovered until the filling is warmed and the mushroom caps are cooked, then broil in the last few minutes to draw any remaining moisture out.
Cremini mushrooms are lower in moisture than other mushrooms. Don't soak them to clean them -- instead, rinse them briefly, then wipe away the dirt with a damp paper towel.
Yes, in fact, this is a great way to prep for a get together. Be sure to freeze the stuffed mushrooms before cooking. They'll last up to 3 months in the freezer. You can also prep these Sausage Stuffed Mushrooms ahead of time and store in the fridge for up to 3 days.
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Sausage Stuffed Mushrooms
- Total Time: 45 minutes
- Yield: Makes 5 Servings 1x
- Diet: Gluten Free
Description
Cheesy low carb Sausage Stuffed Mushrooms, the perfect keto appetizer! Made with only 7 real food ingredients, these stuffed mushrooms are bursting with flavor from mild Italian sausage, fresh garlic and parsley, and melty cream cheese and parmesan, baked brown and bubbly.
Ingredients
- 1 pound cremini mushrooms (About 20)
- 1 pound mild Italian sausage (I get my ground Italian sausage here)
- 4 large cloves garlic, minced
- 8 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- a few sprigs Italian flat leaf parsley, chopped
- sea salt and black pepper, to taste
Instructions
- De-stem mushrooms and finely chop the stems.
- To a large skillet, over medium-high heat, add chopped mushroom stems, Italian sausage and garlic. Cook until sausage is browned and cooked through. Remove from the heat and let cool.
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cream cheese, ¼ cup of the Parmesan cheese, and the parsley. Mix until well combined.
- Once the sausage has cooled, add it to the cream cheese mixture. Taste and add salt and pepper if needed.
- Spoon heaping mounds of the stuffing mixture into each mushroom cap. Bake on middle rack for 30 minutes.
- Sprinkle remaining ¼ cup Parmesan cheese over the top of mushrooms. Broil on high 3 to 5 minutes, or until Parmesan is a nice golden brown.
- Let stand 5 to 10 minutes before serving.
Notes
- net carbs per serving: 5.8g
- To keep the mushrooms from falling over, I like to bake them on a mini muffin pan. The individual well hold mushrooms upright perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: About 4 Mushrooms
- Calories: 484
- Fat: 43.5g
- Carbohydrates: 6.8g
- Fiber: 1g
- Protein: 22.2g
Keywords: stuffed mushroom recipe, keto stuffed mushrooms, low carb stuffed mushrooms, keto appetizer recipes, low carb snack recipes
**Originally posted September 4th, 2013. Updated May 5th, 2021**
Ken Spenser says
Can you make these in an air fryer rather than the oven ?
Cathy Enderby says
I made this last night as a meal. I used slightly larger button mushroom and nestled them in a marinara sauce and served with a side salad. This recipe is plain AWESOME and I plan on making it again and again. My husband love it!
★★★★★
Lisa says
I have made these twice so far using chicken sausage. I also stuffed mini sweet peppers. Absolutely delicious 😋. My son and I love them!
★★★★★
Lori says
I make this regularly. It is easy and very flavorful. Thanks!
★★★★★