Keto Stuffed Mushrooms

by KetoFocus.com
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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 with at your next gathering and they will disappear fast – just like my bacon wrapped jalapenos!

A handing holding a stuffed mushroom with a bite taken out of it.

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 could add keto breadcrumbs if you desired. 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 carbIn 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

  1. Clean mushrooms – Using a towel, wipe off any dirt from the outside of the mushrooms.
  2. Remove stems – Break off the stems from each mushroom, leaving just the cap.
  3. Dice stems – Reserve the stems and finely dice. These will go into the sausage mixture.
  4. Mix mushroom stuffing – Combine cream cheese, cooked ground sausage, diced stems and seasonings.
  5. Stuff mushrooms – Using a cookie scoop or spoon, fill each mushroom cap with mixture packing it tightly.
  6. Bake – Bake the stuffed mushrooms at 375° F for 15-20 minutes or until golden brown.
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Keto Stuffed Mushrooms Ingredients

  • 24 oz fresh mushrooms, cremini, or white button
  • 2 tablespoons unsalted butter, divided
  • 3 Italian sausage links (equaling 1/2 lb)
  • 1 tablespoon minced shallot
  • 1/4 teaspoon garlic powder
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fresh thyme, finely chopped
  • 8 oz cream cheese, softened
  • 1 egg yolk
  • 3/4 cup grated Parmesan cheese

Keto Stuffed Mushrooms Directions

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Sausage and cheese filled stuffed mushrooms on a baking tray next to fresh thyme.

Best mushrooms for stuffing

When making stuffed mushrooms, select medium to large sized mushrooms  – just make sure they are uniform in size.

As for the best types of mushrooms to use, select button mushrooms (aka white mushrooms), cremini mushrooms or Portobello.

Variations

To add variety, try these ideas for different flavor combinations:

Use different proteins

Instead of Italian sausage, try using crumbled bacon, ground chicken, turkey, or beef. For a vegetarian option, substitute with finely chopped vegetables, like bell peppers and zucchini.

Swap out cheeses

Instead of Parmesan cheese, use mozzarella for a milder flavor or sharp cheddar cheese for a bolder taste.  You can also add blue cheese, goat cheese or feta for a tangy twist.

Herbs & seasoning

Experiment with different herbs like rosemary, basil, or oregano for a new flavor profile. Spices like smoked paprika or a bit of chili powder can add a nice heat.

Go nuts

For a crunchy texture, consider adding finely chopped nuts like walnuts or pecans to the filling.

Ground sausage stuffed mushrooms on a tray.

Storage & make ahead instructions

Make ahead

The filling in this recipe can easily be doubled. Place filling in an air-tight container and freeze until ready to use.

Stuffed mushrooms with sausage can be made a day ahead of time. Store stuffed mushrooms in a baking dish wrapped with plastic wrap or air-tight container in the refrigerator for up to one day. Then bake when ready to serve.

Storage

Stuffed mushrooms are best served right away once they are baked. Otherwise, the mushrooms can release too much fluid as they sit out, making them a little soggy.

If you do have leftovers, store them in the refrigerator for 2-3 days.

Keto Stuffed Mushrooms: FAQS

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 I can 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.

Nutritional information & Macros

Nutrition Information

Keto Stuffed Mushrooms

Servings: 20

Amount Per Serving
Calories 116
Fat 9.6g
Protein 4.8g
Total Carbs 2g
Net Carbs 2g

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