Keto Stuffed Mushrooms with Creamy Sausage
Published Feb 03, 2018 Updated Jul 18, 2026
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These keto stuffed mushrooms are filled with savory breakfast sausage and my signature Mac’s Awesome Sauce, then baked until the mushroom caps are tender and the filling is hot and bubbly. They’re made without breadcrumbs, cream cheese, or shredded cheese, and the mayo-based sauce almost acts like melted cheese when combined with the sausage. Serve them hot as a low-carb appetizer, snack, or light meal.
Table of Contents
Why You’ll Love This Keto Stuffed Mushrooms Recipe
Y’all, just like my fried pickles, stuffed mushrooms are one of those appetizers I can never pass up when they’re fresh from the oven! The savory sausage and my creamy Mac’s Awesome Sauce make every bite rich and satisfying without needing cream cheese or breadcrumbs. I love that they’re easy enough to throw together for a casual family dinner but also work on a holiday appetizer table or for a game-day spread.
They’re also incredibly versatile. These keto stuffed mushrooms work just as well as an appetizer, snack, or even a light entrée with a simple side salad or steamed vegetables. I won’t lie, I’ve even reheated the leftovers for breakfast the next morning, and they’re every bit as good!
Ingredients You’ll Need
Mushrooms
- Baby portabella mushrooms: These are the perfect size for stuffing, and their earthy flavor pairs so well with the savory sausage filling.
- Ground breakfast sausage: This is what gives the filling so much flavor. If you’re following a keto lifestyle, be sure to check the ingredient label since a lot of breakfast sausages have added sugar. For another savory sausage appetizer, try my bacon-wrapped sausage-stuffed peppers!
- Olive oil: Just a little helps brown the sausage and keeps it from sticking to the skillet.
Mac’s Awesome Sauce
- Mayonnaise: The base of my Mac’s Awesome Sauce. It makes the filling creamy and rich without needing cream cheese.
- Finely chopped onions: Add just the right amount of savory flavor and a little texture to the sauce.
- Coconut aminos: Adds a subtle savory richness that balances the sausage and ties the sauce together.
- Cracked pepper: A simple finishing seasoning that adds just enough peppery flavor without overpowering the filling.
Mac’s Pro Tip
Recipe Variations
- Use white button mushrooms. If you can’t find baby portabellas, white button mushrooms work just as well for keto sausage stuffed mushrooms. Just look for mushrooms that are similar in size so they bake evenly.
- Change the sausage. Mild, hot, country-style, or sage breakfast sausage all work in this recipe depending on how much spice you like. If you have extra sausage or just love a good sausage recipe, try my keto sausage balls.
- Try Italian sausage. Ground Italian sausage creates a more herb-forward flavor if you want to switch things up.
- Make them bite-size. Smaller mushrooms are great for parties, while larger mushroom caps make these filling enough for a light lunch or dinner.
How to Make Low Carb Stuffed Mushrooms
Step 1: Preheat the oven to 350°F.
Step 2: Coat a large skillet with the olive oil and place it over medium heat. Add the ground breakfast sausage and cook for 5 to 6 minutes, breaking it into small crumbles as it cooks until browned.
Step 3: While the sausage cooks, combine the mayonnaise, finely chopped onions, coconut aminos, and cracked pepper in a mixing bowl to make Mac’s Awesome Sauce. Once the sausage is cooked, transfer it to the bowl and stir until evenly combined.
Step 4: Wash and clean the mushrooms, remove the stems, and arrange them with the cavities facing up in a cast-iron skillet or on a coated baking sheet. Dry the mushrooms well after cleaning so they don’t carry excess moisture into the pan.
Step 5: Add a spoonful of the creamy sausage mixture to each mushroom. Fill the cavity and lightly mound the mixture over the top.
Step 6: Transfer the mushrooms to the oven and bake for 22 to 24 minutes, or until the mushroom caps are tender and the filling is hot, bubbly, and lightly golden. Sprinkle with fresh parsley and enjoy.
Mac’s Pro Tip
Expert Tips
- Use a small cookie scoop or tablespoon to fill the mushrooms. It makes filling the mushrooms so much faster and helps every mushroom bake evenly.
- Don’t throw away the stems. If you don’t want to discard them, finely chop and sauté them for an omelet, soup, or another recipe later.
- Double the recipe for a crowd. These always disappear fast at parties, and it’s just as easy to bake two pans as one.
- Bake them just before serving. They’re at their best while the filling is hot and creamy and the mushrooms are still nice and firm.
If you love Mac’s Awesome Sauce, you’ll also want to try my awesome sauce deviled eggs or these awesome sauce tomatoes immediately!
Storage Tips
- To Reheat: I usually pop a few in the microwave for about 40 seconds when I want a quick snack or breakfast. You can also reheat them in a 350°F oven or air fryer until warmed through if you’re serving them to guests.
- Fridge: Store leftover keto stuffed mushrooms with sausage in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
Yes. Mushrooms are naturally low in carbohydrates, and this keto stuffed mushroom recipe doesn’t use breadcrumbs or other traditional fillers. Be sure to check the labels on your sausage and mayonnaise since the carb content can vary by brand.
Medium baby bella or cremini mushrooms are my favorite because their sturdy caps hold plenty of filling and their earthy flavor pairs perfectly with the sausage. White button mushrooms also work well if that’s what you have.
Mushrooms naturally release moisture as they bake, so seeing a little liquid in the pan is completely normal. Dry the mushrooms well after cleaning and remove them from the oven once the caps are tender and the filling is hot and bubbly.
Yes. Cook the breakfast sausage completely before mixing it with Mac’s Awesome Sauce and filling the mushroom caps.
More Keto Appetizers
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Keto Stuffed Mushrooms with Creamy Sausage
Ingredients
Mushrooms
- 2 5 oz. packages of baby portabella mushrooms (around 24 mushrooms)
- 1 pound ground breakfast sausage
- 1 tablespoon olive oil
Mac’s Awesome Sauce
- 1/2 cup mayo
- 1 tablespoon finely chopped onions
- 1 teaspoon coconut aminos
- 1/4 teaspoon cracked pepper
Instructions
- Preheat oven to 350°F.
- Coat a large skillet with olive oil add in the sausage. Cook for 5-6 minutes or until browned.
- Once your sausage is done, transfer to the mixing bowl with the 1/2 cup of Mac’s Awesome Sauce and mix together with a spoon until fully combined.
- Wash and clean your mushrooms (removing stems) and place them cap side up on a cast iron skillet or a coated baking sheet.
- Add a spoonful of the creamy sausage mixture into each mushroom.
- Transfer the mushrooms to the oven and bake for 22-24 minutes or until the tops bubbly and golden.
- Top with fresh parsley and enjoy.
Notes
- Use a small cookie scoop or tablespoon to fill the mushrooms. It makes filling the mushrooms so much faster and helps every mushroom bake evenly.
- Don’t throw away the stems. If you don’t want to discard them, finely chop and sauté them for an omelet, soup, or another recipe later.
- Double the recipe for a crowd. These always disappear fast at parties, and it’s just as easy to bake two pans as one.
- Bake them just before serving. They’re at their best while the filling is hot and creamy and the mushrooms are still nice and firm.
- Fridge: Store leftover keto stuffed mushrooms with sausage in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat: I usually pop a few in the microwave for about 40 seconds when I want a quick snack or breakfast. You can also reheat them in a 350°F oven or air fryer until warmed through if you’re serving them to guests.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have used this recipe so many times and always a crowd pleaser!! I use primal kitchen’s mayo as a quick substitute… but oh man are these amazing. Mac’s sauce is addicting!!!!
So glad you love it. Thank you so much
Delicious!!! We ate them all before I could take a picture for Instagram! Will definitely make often. Thanks for another great recipe!