Keto Stuffed Mushrooms
Published December 19, 2023 • Updated February 3, 2026
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Tender morsels of goodness tucked inside a mushroom. These bite-sized hors d'oeuvres are the perfect accompaniment at any holiday party. Easy to make and totally addictive, filled with a creamy sausage that is loaded with flavor!
These keto stuffed mushrooms are a flavorful appetizer that combine the earthy taste of mushrooms with a rich, creamy sausage mixture. Each mushroom cap is generously filled with a savory, rich mixture of mushroom, shallot, Italian sausage and a hint of spicy kick from the cayenne pepper. Serve them at your next gathering and they will disappear fast – just like my bacon wrapped jalapenos!
What makes them keto?
- No bread crumbs – Many stuffed mushroom recipes call for breadcrumbs that are used as a filler and to help create a binder along with an egg for the inside stuffed component. This low-carb stuffed mushroom recipe doesn’t need breadcrumbs – although you can add keto breadcrumbs if you want. Don’t worry, these stuffed mushrooms won’t fall apart. They still contain ingredients like egg yolk and parmesan cheese that will serve as a binder in place of breadcrumbs or panko.
- Only 1 carb – In each stuffed mushroom, there is only 1 gram carbohydrate. You can easily enjoy 2-3 stuffed mushrooms as an appetizer while sticking to your low-carb eating plan.
How to make stuffed mushrooms
- Clean mushrooms – Using a towel, wipe off any dirt from the outside of the mushrooms.
- Remove stems – Break off the stems from each mushroom, leaving just the cap.
- Dice stems – Reserve the stems and finely dice. These will go into the sausage mixture.
- Mix mushroom stuffing – Combine cream cheese, cooked ground sausage, diced stems and seasonings.
- Stuff mushrooms – Using a cookie scoop or spoon, fill each mushroom cap with mixture packing it tightly.
- Bake – Bake the stuffed mushrooms at 375° F for 15-20 minutes or until golden brown.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
24 oz fresh mushrooms, cremini, or white button -
2 tablespoons unsalted butter, divided
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3 Italian sausage links (equaling 1/2 lb)
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1 tablespoon minced shallot
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1/4 teaspoon garlic powder
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1/4 cup dry white wine
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 teaspoon fresh thyme, finely chopped
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8 oz cream cheese, softened
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1 egg yolk
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3/4 cup grated Parmesan cheese
Step by Step Instructions
Step by Step Instructions
Mushroom prep
Carefully clean the mushrooms using a damp towel to remove any dirt and debris. Remove the stems from the mushroom caps and finely chop them. Set aside.
- 24 oz fresh mushrooms, cremini, or white button
Cook the sausage
In a large skillet, melt 1 tablespoon butter over medium-high heat. While the butter is melting, remove the casings from the sausages and add them to the frying pan once the butter has started to bubble. Break up the sausage into smaller pieces with a wooden spoon or spatula and cook until no longer pink (about 5 minutes). Once sausage has browned, transfer to a bowl and set aside.
- 1 tablespoon butter
- 3 sausage links
Sauté shallots
Leaving the drippings from the sausage meat in the frying pan, add the chopped shallots and sauté until soft and golden.
- 1 tablespoon minced shallot
Get fancy
Add the remaining butter and chopped mushroom stems to the shallot mixture. Sprinkle with a pinch of salt. Cook until any liquid that comes out of the mushrooms has evaporated Add the wine, scraping up any brown bits from the skillet. Simmer the mixture for three minutes or until the alcohol has been cooked off and the liquid has evaporated.
- 1 tablespoon butter
- chopped mushroom stems
- pinch of salt
- 1/4 cup dry white wine
It's time for thyme
Remove skillet from the heat and stir in the chopped thyme.
- 1 teaspoon fresh thyme, finely chopped
Mix the creamy components
While the mushroom mixture cools down, add cream cheese, egg yolk, and grated Parmesan cheese to a large bowl. Stir until well combined.
- 8 oz cream cheese, softened
- 1 egg yolk
- 3/4 cup grated Parmesan cheese
Finish the filling
Add sausage and mushroom mixture to the cheese and stir to combine.
- cooked sausage
- mushroom mixture
Stuff them
Fill each mushroom cap with the mixture, pressing gently to ensure it is completely filled leaving a slightly rounded top. Place the mushroom caps face up on a parchment-lined baking sheet. Refrigerate mushrooms for 15-30 minutes while oven preheats to 375° F.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Frequently Asked Questions
What type of white wine is best for stuffed mushrooms?
Any dry white wine will work when making this low-carb stuffed mushroom recipe. I used a Sauvignon Blanc as it typically has less carbohydrates; however, a Chardonnay or Pinot Grigio would be delicious as well.
What can I use in place of alcohol in this recipe?
The alcohol in this recipe gets cooked out during cooking, leaving behind only the flavor; however, if you prefer, you can substitute chicken broth for the wine using the same quantity.
How do I remove the stem from the mushroom cap?
Hold the mushroom cap in one hand and gently grasp the stem with the other. Twist the stem gently and pull it out. If the stem does not come out easily with a twist, use a small paring knife. Carefully insert the knife between the stem and the cap and gently wiggle it to loosen the stem. Then, pull the stem out.
