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.
- 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.
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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**Originally posted September 4th, 2013. Updated May 5th, 2021**