Keto Stuffed Mushrooms
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!
2 mushrooms
20
Servings
116
Calories
9.6g
Fat
4.8g
Protein
2g
Net Carb
2g
Total Carbs
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!
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 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.
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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
-
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.
Ingredients
- 24 oz fresh mushrooms, cremini, or white button
Quick Tip
Ideally select large mushrooms so you can add more filling. -
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.
Ingredients
- 1 tablespoon butter
- 3 sausage links
Quick Tip
Can use ground sausage or 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.
Ingredients
- 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.
Ingredients
- 1 tablespoon butter
- chopped mushroom stems
- pinch of salt
- 1/4 cup dry white wine
Quick Tip
Pour 5 oz of the white wine into a glass and sip every 2 minutes while you finish the rest of the recipe. Repeat if necessary. -
It's time for thyme
Remove skillet from the heat and stir in the chopped thyme.
Ingredients
- 1 teaspoon fresh thyme, finely chopped
Quick Tip
Don't have fresh thyme, just use 1/4 teaspoon dried thyme. -
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.
Ingredients
- 8 oz cream cheese, softened
- 1 egg yolk
- 3/4 cup grated Parmesan cheese
Quick Tip
Best results if use an electric mixer. -
Finish the filling
Add sausage and mushroom mixture to the cheese and stir to combine.
Ingredients
- 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.
Quick Tip
Fill the mushrooms caps using a spoon, small cookie scoop or piping bag. -
Bake
Place the baking sheet on the center rack in the oven and bake at 375° F for 15-20 minutes or until the tops are golden brown. Garnish with more chopped thyme if desired. Serve immediately.
