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5 from 1 vote

Creamy Sausage Stuffed Mushrooms

These Creamy Sausage Stuffed Mushrooms are the perfect appetizer for any occasion. They require minimal ingredients but are packed with a ton of flavor and texture. Only 0.5 NET carbs per serving. Whole30, Keto and Paleo compliant. 
Prep Time10 minutes
Cook Time25 minutes
Course: Appetizers
Cuisine: American
Diet: Gluten Free
Keyword: Appetizers, keto, paleo, Sausage Stuffed Mushrooms, whole30
Method: Stovetop/Oven
Servings: 12 servings
Author: Ashley McCrary



  • 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


  • 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.


  • Leftovers can be stored in an air tight container in the fridge for up to 4 days. 
  • Net carbs for 2 mushrooms is 0.5 


Serving: 2mushrooms | Calories: 180kcal | Carbohydrates: 1g | Protein: 8g | Fat: 16g | Cholesterol: 41mg | Sodium: 272mg | Fiber: 0.5g