These Keto Stuffed Mushrooms are a delicious and satisfying low-carb appetizer that everyone will love. Filled with a savory mixture of sausage and cheese, they’re sure to please.
Since it’s so easy to make a big batch of these stuffed mushrooms, you’ll love this recipe for parties and game-day snacks!
Easy Keto Stuffed Mushrooms Recipe
These low carb stuffed mushrooms are a tried-and-true recipe that you will want to make again and again. You can serve these as a side dish with grilled chicken, or pile them on a platter to serve as a savory appetizer. Stuffed mushrooms also make the ultimate game day or Super Bowl snack!
With only 6 ingredients, keto stuffed mushrooms are incredibly simple and quick to make. Plus, they’re naturally low carb and keto-friendly.
Ingredients in Keto Stuffed Mushrooms
Of course, the first ingredient in these keto stuffed mushrooms are the mushrooms themselves. You’ll fill them with a savory mixture of cooked sausage and a blend of cheeses. I like to add a little spice with red pepper flakes, too!
Italian Sausage vs Breakfast Sausage
I usually choose a mild Italian sausage that’s flavored with salt, garlic, fennel, and other herbs. If you choose a different sausage — like a plain breakfast sausage — you may want to add a little more garlic powder or herbs to this recipe.
Best Mushrooms for Stuffed Mushrooms
When I’m making this recipe, I choose small-to-medium cremini mushrooms. Cremini mushrooms are the baby version of portobello mushrooms — so you’ll sometimes see them labeled “baby bellas” at the grocery store. If you can’t find them, you can easily substitute white button mushrooms or even full-size portobellos. White button mushrooms will have a milder flavor if that’s what you’re looking for.
How to Clean Mushrooms
You’ll see a lot of opinions on the internet about the best way to clean mushrooms. Well, when you have whole mushrooms, it’s definitely okay to rinse them quickly in water before you cut them. Whole mushrooms won’t absorb that much extra water.
However! Cut mushrooms are a different story! Sliced mushrooms will absorb water like crazy, so rinse mushrooms before slicing them.
How To Make Keto Stuffed Mushrooms
These keto stuffed mushrooms are pretty simple to make. There are three main steps:
- Mix the Filling
- Stuff the Mushrooms
- Bake them in the oven
Let’s break it down. You’ll start by preheating your oven. Then, prepare the mushrooms by giving them a quick rinse and removing the stems. If your mushrooms have smaller-than-average cavities, you can use a small spoon to hollow them out a bit more.
Then, it’s time to make the filling. Cook the sausage in a large skillet, and use a wooden spoon or spatula to break it up as it cooks. Once it’s browned, transfer it to a mixing bowl.
Next, add the cream cheese and the mozzarella to the sausage. Mix well, and give it a taste to test for seasoning. Most of the time, I find that I don’t need to add any more salt — but I do want to add a pinch of red pepper flakes to give the mushrooms a bit more spice.
After you mix the filling, scoop or spoon it into the empty mushroom caps. You can use a regular spoon or a small cookie scoop to do this. You want to overfill them a bit. Pack as much filling in as you can, because it will shrink down as mushrooms bake. Top with a sprinkle of Parmesan cheese and bake them in the oven until the mushrooms are soft and cheese is golden brown.
Variations on Keto Stuffed Mushrooms
This basic recipe is a crowd please just as it is written. But, when it comes to stuffed mushrooms, the possibilities are endless. Feel free to adapt this recipe to suit your tastes and your menu.
Here are some ideas for variations on stuffed mushrooms.
- For a vegetarian-friendly version, replace the sausage with thawed frozen spinach, and add a bit more mozzarella to make spinach and cheese stuffed mushrooms.
- For a pizza stuffed mushroom, replace some of the sausage with chopped pepperoni.
- Replace the sausage with crab meat to make crab stuffed mushrooms.
- Instead of mushrooms, take the filling and use it to stuff zucchini boats.
Storing and Freezing Stuffed Mushrooms
You can store leftover stuffed mushrooms well-covered in the refrigerator for up to 3 days. If you reheat them in the microwave, the will have a softer texture than if they were fresh — but they’ll still be tasty.
You can also prep this recipe for Make Ahead stuffed mushrooms. You can make the filling and assemble your mushrooms in advance, for up to 6 hours. Wrap them and keep them in the fridge until you are ready to bake them. Keep in mind that you’ll need to cook them for a few minutes longer since they’re started from fridge temperature.
I don’t recommend freezing this recipe since mushrooms do not freeze well.
- 1 lb mild Italian sausage
- 1 lb cremini mushrooms
- 4 oz cream cheese
- 1/3 cup shredded mozzarella
- salt, as needed
- 1/2 tsp red pepper flakes
- 1/4 cup grated parmesan cheese
- Preheat the oven to 350F. Clean the mushrooms and remove the stems.
- In a large skillet over medium heat, brown the sausage. Once cooked, remove it to a large mixing bowl
- Add the cream cheese, mozzarella cheese, and stir to mix. Taste for seasoning, and add salt and red pepper as needed.
- Spoon the sausage mixture into the mushroom caps. Sprinkle with Parmesan cheese.
- Bake for 25 minutes, until the mushrooms are soft and the cheese is browned.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 281 Total Fat: 22g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 52mg Sodium: 622mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 15g
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