Keto Stuffed Mushrooms with Creamy Sausage
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.
Servings: 12 servings
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
Serving: 2mushrooms | Calories: 180kcal | Carbohydrates: 1g | Protein: 8g | Fat: 16g | Cholesterol: 41mg | Sodium: 272mg | Fiber: 0.5g