If you ask me, stuffed mushrooms are always a hit at parties.
These keto-friendly bites pack all the savory goodness of Italian sausage into tender mushroom caps. The creamy filling mixes perfectly with herbs and cheese, making every bite just right.
They’re really simple to put together – just brown the sausage, mix up the filling, and stuff those mushroom caps. A quick trip to the oven, and you’ve got yourself a tray of warm, cheesy appetizers.
It’s a low-carb spin on a classic that even non-keto friends will reach for again and again.
Why You’ll Love These Sausage Stuffed Mushrooms
- Keto-friendly appetizer – With zero carbs from the mushrooms and high-fat content from the cheeses and sausage, these stuffed mushrooms fit perfectly into your keto meal plan.
- 4-ingredient recipe – You only need mushrooms, sausage, and two types of cheese to make these tasty bites – no complicated shopping list required.
- Quick preparation – These stuffed mushrooms come together in just 35-40 minutes, making them perfect for last-minute entertaining or easy weeknight appetizers.
- Great for meal prep – You can prepare these ahead of time and pop them in the oven when guests arrive, or make a batch for easy low-carb snacks throughout the week.
What Kind of Mushrooms Should I Use?
For stuffed mushrooms, baby portobello mushrooms (also called cremini) are your best bet since they’re the perfect two-bite size and have nice deep caps that hold plenty of filling. Regular white button mushrooms will work too, but they tend to be a bit smaller and less meaty. When shopping, look for mushrooms that are firm and dry with tightly closed caps – avoid any that feel slimy or have open gills. The ideal size is about 1.5 to 2 inches in diameter, which gives you enough room for a generous amount of stuffing while still keeping them as appetizer-sized portions. Just remember to gently clean them with a damp paper towel rather than washing them under running water, since mushrooms act like little sponges and can get waterlogged.
Options for Substitutions
Need to switch things up with this keto-friendly appetizer? Here are some smart swaps you can try:
- Sausage: While regular pork sausage works great, you can use turkey sausage, Italian sausage, or even crumbled bacon. Just make sure to drain well to avoid soggy mushrooms.
- Cream cheese: You can substitute mascarpone cheese or ricotta cheese (strain it first). For a dairy-free version, try dairy-free cream cheese alternatives, though the texture might be slightly different.
- Mozzarella cheese: Feel free to use other melting cheeses like provolone, Monterey Jack, or white cheddar. Just keep in mind that stronger-flavored cheeses will change the overall taste.
- Portobello mushrooms: This is the one ingredient you’ll want to stick with, though you can use different sizes. Button mushrooms work for bite-sized portions, while larger portobellos make a great main dish. Just adjust cooking time based on size.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mushrooms is dealing with excess moisture – failing to properly clean and dry your mushrooms can lead to a watery, messy final dish. To prevent this, gently wipe mushrooms with a paper towel instead of rinsing them under water, and remove the stems completely to create a proper cavity for stuffing. Another common mistake is overcooking the mushrooms, which can make them release too much water and become rubbery – aim for about 20-25 minutes at 375°F, or until the cheese is just starting to brown on top. For the best flavor and texture, make sure your cream cheese is at room temperature before mixing with other ingredients, and don’t overstuff the mushroom caps – leave a little room for the filling to expand as it heats up.
What to Serve With Stuffed Mushrooms?
These cheesy stuffed mushrooms work great as both an appetizer or a main dish, depending on how you serve them! When I’m making them as a meal, I like to pair them with a simple mixed green salad dressed with olive oil and lemon juice to balance out the richness. For a heartier dinner, they’re really good alongside some roasted vegetables like asparagus or Brussels sprouts, which can cook at the same temperature as the mushrooms. If you’re serving these as party appetizers, they go perfectly with other finger foods like deviled eggs, cheese and meat platters, or veggie sticks with ranch dip.
Storage Instructions
Keep Fresh: These tasty stuffed mushrooms will stay good in an airtight container in the fridge for up to 3 days. The cheese filling holds up really well, though the mushrooms might release a bit of moisture over time – which is totally normal!
Make Ahead: You can prep these mushrooms up to 24 hours in advance! Just stuff them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a party or a busy weeknight dinner.
Warm Up: To enjoy leftover stuffed mushrooms, pop them in the oven at 350°F for about 10-15 minutes until they’re heated through. You can also use the microwave for 1-2 minutes, though the oven method keeps them a bit more firm and less watery.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 40-50 g
- Fat: 60-70 g
- Carbohydrates: 15-20 g
Ingredients
- 1/2 pound drained cooked sausage
- 4 ounces cream cheese
- 1/2 cup mozzarella cheese
- 16 ounces small portobello mushrooms
Step 1: Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit.
This will ensure that the oven is at the right temperature when you’re ready to bake the stuffed mushrooms.
Step 2: Prepare the Sausage Filling
In a mixing bowl, combine the cooked and drained sausage with cream cheese and mozzarella.
Mix everything together until it’s well combined and the cheeses are evenly distributed.
Set this mixture aside for later use.
Step 3: Prep the Mushrooms
Wash the mushrooms thoroughly, then remove the stems.
If desired, use a metal 1/2 teaspoon to gently hollow out a little more of the inside of each mushroom to make room for more filling.
This step is optional but can help accommodate more of the delicious stuffing.
Step 4: Stuff the Mushrooms
Take the sausage cream cheese mixture and stuff each mushroom cap generously.
Ensure each cap is filled to the brim with the prepared mixture to create a flavorful bite.
Step 5: Bake the Stuffed Mushrooms
Place the stuffed mushrooms on a baking sheet and pop them into the preheated oven.
Bake for 20 minutes or until the mushrooms are tender and the filling is bubbly and lightly golden.
Remove from the oven, let them cool slightly, and enjoy your delicious sausage-stuffed mushrooms!