Low-Carb Stuffed Mushrooms with Sausage

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"golden-brown stuffed cremini mushrooms with sausage and cream cheese filling, topped with melted parmesan and parsley on a wooden board, with some ingredients in the background. "

Low-Carb Stuffed Mushrooms with Sausage

A keto-friendly appetizer that’s perfect for parties and meal prep

KEY INFO

  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 35-45 minutes
  • Servings: 8-12 mushrooms
  • Difficulty: Easy
  • Dietary: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED

  • Large baking sheet
  • Skillet or frying pan
  • Mixing bowl
  • Spoon for filling (or piping bag)
  • Wire cooling rack

Alternative: Air fryer can replace oven

Fresh ingredients for cooking including cremini mushrooms, italian sausage, cream cheese, parmesan, garlic and parsley on a modern kitchen countertop with wooden utensils and ceramic bowls.

INGREDIENTS

For the Mushrooms:
  • 16 oz (450g) white or cremini mushrooms
  • ½ lb (225g) Italian sausage, casings removed
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (30g) Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
For Garnish:
  • Fresh parsley, chopped
  • Extra Parmesan cheese

METHOD

  1. Preheat oven to 350°F (175°C)
  2. Clean mushrooms with a damp paper towel

    Never wash under running water – they’ll get soggy

  3. Remove stems and chop finely

    Set caps aside

    4. Mushroom preparation in modern kitchen with wooden utensils, ceramic bowls, and clean mushroom caps on a baking sheet
  4. Cook sausage in skillet over medium heat until well-browned (about 8-10 minutes)

    Break into small crumbles while cooking

  5. Mix in a bowl:
    • Cooked sausage
    • Chopped mushroom stems
    • Softened cream cheese
    • Parmesan
    • Garlic
    • Italian seasoning
    6. Prepared filling mixture in cream-colored bowl in modern kitchen, with browned sausage, softened cream cheese, grated parmesan, and chopped mushroom stems
  6. Fill each mushroom cap generously

    Slight mound on top is perfect

    7. Stuffed mushroom caps on parchment paper in a modern kitchen with wooden utensils, ceramic bowls and green subway tile backsplash.
  7. Place on baking sheet and bake for 20-25 minutes

    Until mushrooms are tender and tops are golden

  8. Optional: Broil for 1-2 minutes for extra browning

CRUCIAL TIPS

  • Let cream cheese soften at room temperature for easier mixing
  • Don’t overfill caps – filling will expand slightly
  • Look for mushrooms of similar size for even cooking
  • Pat mushrooms very dry before filling

STORAGE & VARIATIONS

Storage:
  • Refrigerate up to 3 days
  • Reheat in oven at 350°F for 5-10 minutes
See also  KETO CINNAMON ROLLS (FATHEAD DOUGH)
Common Substitutions:
  • Chorizo for Italian sausage
  • Dairy-free cream cheese for regular
  • Portobello caps for larger portions
Variations:
  • Spicy: Add red pepper flakes
  • Mediterranean: Use feta instead of Parmesan
  • Extra Low-Carb: Skip cream cheese, double Parmesan

Remember: Mushrooms should be tender but still hold their shape when done. If they’re shrinking too much, your oven might be too hot.

Freshly baked golden-brown stuffed mushrooms on a rustic wooden board in a modern kitchen, garnished with parsley and parmesan

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