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
**Originally posted September 4th, 2013. Updated May 5th, 2021**
Patti says
Kyndra - Thanks so much for this recipe! I've made it a few times now for family gatherings - we double it and never have any left overs. Every year, we're asked to bring them again. Such a hit, thank you!
Lulu says
These were great! I never would have thought of using a mini muffin pan to keep them upright,
l used whizzed up breakfast sausage and added a leek, some minced garlic and 3 tsp poultry seasoning, l left out the extra cheese on top but still broiled them.
Thank you very much for sharing!
Kathy says
Loved these, thank you for the Recipe!
Lauren says
I used Chive and onion cream cheese because that's what I had on hand plus I didn't have parsley and Jimmy Dean hot breakfast sausage. Oh goodness! This is one of best low carb recipes ever! Great for snacking as well as to take as an appetizer to a party but they will probably be gone too quick! Thanks so much for making low carb eating so delicious
Lauren says
Also the Parmesan makes it taste like it has breaking and the broiling the last 3 minutes gives it that nice little crunch
Joan says
I made these in a portabella for breakfast with a fried egg on top. Delish!!
Michelle says
Oh my goodness! Just made these! They are so good!
Erin says
I've made a similar version for years. The only other thing I do is scoop out a little more of the mushroom so the filling goes in and stays in a little better. I use a little tool that I got through pampered chef. It's a strawberry huller/tomato corer.
Denise says
Just wanted to let you know that I made these last week and they are delicious. My husband loves them. Will be making these many times, thank you!
Wanda says
I make these, but use just ground pork, since I have a very sensitive stomach, and sausage bothers me. They ARE delicious
Marisol Strelow says
I'm planning on making it with ground pork. I'm wondering if you used anything specific seasonings. I'm thinking salt, pepper, coriander, smoked paprika, maybe parsley... Thanks in advance!!
Anonymous says
I had these for dinner and just used the large portabella mushrooms instead. These are amazing! Thank you so much Kyndra for making the low carb lifestyle gourmet and flavorful!