Keto Stuffed Mushrooms with Creamy Sausage

5 from 1 vote

Prep Time10

Cook Time25

Total Time35

Course: Appetizers

Cuisine: American

Diet: Gluten Free

Keyword: Appetizers, keto, keto stuffed mushrooms, paleo, Sausage Stuffed Mushrooms, whole30

Method: Stovetop/Oven

Servings: servings

Author: Ashley McCrary

20 large cremini or white button mushrooms cleaned and stems removed
1 tbsp olive oil
1 lb ground breakfast sausage
8 oz cream cheese softened
2 cloves garlic minced
½ cup finely diced sweet onion
½ cup grated Parmesan cheese plus more for garnish
1 tsp Worcestershire sauce
1 tsp Italian seasoning
½ tsp kosher salt or to taste
½ tsp freshly ground black pepper or to taste
Fresh parsley chopped, for garnish
Optional 3 tbsp crushed pork rhinds if not low carb use panko bread crumbs regular or gluten-free

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish or large baking sheet.
Clean the mushrooms and gently remove the stems. Arrange the mushroom caps in the prepared baking dish.
Heat a large skillet over medium heat. Add the olive oil and breakfast sausage and cook, breaking it apart with a spoon. When it's almost cooked through, stir in the onion and cook until softened, about 3–4 minutes. Add the garlic and cook for 30 seconds, until fragrant.
Remove the skillet from the heat and let the mixture cool for a few minutes. Stir in the softened cream cheese, panko breadcrumbs, Parmesan, Worcestershire sauce, Italian seasoning, salt, and pepper until well combined.
Spoon the filling into each mushroom cap, mounding it slightly. Arrange the stuffed mushrooms in a single layer in the baking dish.
Bake for 20–25 minutes, or until the mushrooms are tender and the filling is hot and lightly golden. Sprinkle with additional Parmesan and fresh parsley before serving.

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.