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Sausage stuffed mushrooms on a white plate, garnishes with parsley.

Sausage Stuffed Mushrooms

  • Author: Kyndra Holley
  • Total Time: 45 minutes
  • Yield: Makes 5 Servings 1x
  • Diet: Gluten Free


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.


Units Scale
  • 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
  • 1/2 cup grated Parmesan cheese
  • a few sprigs Italian flat leaf parsley, chopped
  • sea salt and black pepper, to taste


  1. De-stem mushrooms and finely chop the stems.
  2. 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.
  3. Preheat the oven to 350°F.
  4. In a large mixing bowl, combine the cream cheese, ¼ cup of the Parmesan cheese, and the parsley. Mix until well combined.
  5. Once the sausage has cooled, add it to the cream cheese mixture. Taste and add salt and pepper if needed.
  6. Spoon heaping mounds of the stuffing mixture into each mushroom cap.  Bake on middle rack for 30 minutes. 
  7. 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.
  8. Let stand 5 to 10 minutes before serving.


  • 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


  • Serving Size: About 4 Mushrooms
  • Calories: 484
  • Fat: 43.5g
  • Carbohydrates: 6.8g
  • Fiber: 1g
  • Protein: 22.2g

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