Keto Stuffed Mushrooms

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Indulge in the savory goodness of keto stuffed mushrooms, a delightful appetizer that combines the earthy flavors of mushrooms with a delectable low-carb filling. Whether you’re following a ketogenic lifestyle or simply looking for a delicious and healthy option, this recipe is a winner.

In this blog post, we’ll explore what makes this stuffed mushroom recipe so irresistible, provide you with the list of ingredients you’ll need, guide you through the step-by-step directions, offer variations to suit your taste, and suggest delectable pairings to elevate your culinary experience. Get ready to delight your taste buds and impress your guests with these keto-friendly stuffed mushrooms!

What You’ll Love about this recipe

  • A Flavor Explosion: Each bite of these low-carb stuffed mushrooms is a burst of savory flavors, combining the richness of mushrooms with a delectable low-carb filling that will leave you craving more.
  • Low-Carb Goodness: Embrace a healthier lifestyle without sacrificing taste. These stuffed mushrooms are the perfect keto appetizer and perfect for those watching their carbohydrate intake, allowing you to enjoy a guilt-free indulgence.
  • Versatility and Ease: This recipe serves as a versatile canvas for creativity. With simple ingredients and straightforward preparation, you can customize the filling to suit your taste preferences and dietary needs.

What You’ll Need

  • Mushrooms: I prefer big white mushrooms, but you can use smaller button or cremini mushrooms for smaller bites.
  • Onion:
  • Garlic:
  • Cream cheese:
  • Sausage:
  • Bacon:
  • Parsley:

How to make Stuffed Mushrooms

  1. Preheat the oven to 400℉ (205℃)
  2. Prepare the mushrooms by removing the stems and setting them aside for the filling. Wipe the outside of each mushroom cap with a damp paper towel.
  3. Place the mushroom caps in a baking dish and season with olive oil, salt, and pepper.
  4. Sauté the mushroom stems, onion, and garlic in oil until the mushrooms are soft and the onions are see-through.
  5. Combine the cream cheese, sausage, and mushroom filling in a large bowl. Add the Italian seasoning and parsley. Mix with your hands to combine.
  6. Use a spoon or a cookie scoop to fill the mushrooms with equal amounts of the sausage and cream cheese mixture.
  7. Bake for 30 minutes, until the filling is cooked through. Internal temperature should be 160℉ (72℃)
  8. Rest for 5 to 10 minutes before serving.
  9. Optional: Top with crumbled bacon and fresh parsley.

Recipe Variations

With this easy-to-follow recipe for keto stuffed mushrooms, you can treat yourself to a delicious and low-carb appetizer that is both satisfying and packed with flavor. Customize the filling, pair it with complementary sides, and enjoy the versatility of this versatile dish. Whether you’re hosting a gathering or simply looking for a delightful snack, these keto-friendly stuffed mushrooms are sure to be a hit.

  • Spinach and Feta Stuffed Mushrooms: Incorporate sautéed spinach and crumbled feta cheese into the filling for a delightful Mediterranean twist.
  • Jalepeño Popper Stuffed Mushrooms: Fill each mushroom with cream cheese and chopped jalepeños. Wrap each stuffed mushroom with a slice of crispy bacon before baking to add an irresistible smoky flavor and textural contrast.
  • Italian Stuffed Mushrooms: Enhance the filling with Italian seasonings such as dried oregano, basil, and a sprinkle of shredded mozzarella cheese for a taste of Italy.
  • Crab Stuffed Mushrooms: You’ll love that this recipe can be made with a different type of meat.
  • Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms: Combine chopped sun-dried tomatoes with creamy goat cheese for a burst of Mediterranean flavors to elevate your stuffed mushrooms.

How to make Crab Stuffed Mushrooms

You can swap out the 1 lb of sausage for 1 lb of lump crab meat.

How to Make Vegetarian Stuffed Mushrooms

This recipe can also be made with no meat at all. Swap in more chopped mushrooms to replace the sausage in this recipe. I recommend using 1 to 2 cups of chopped mushrooms. They will shrink quite a bit during cooking.

FAQs and Expert Tips

How do you get water out of mushrooms before stuffing?

You can prebake the mushroom caps, if you prefer to remove as much excess water as possible.

To prebake mushrooms toss them in a generous amount of olive oil, salt and pepper and bake at 350℉ for about 10 minutes. Drain off any excess liquid before filling each mushroom.

How do I clean mushrooms for stuffing?

To prepare mushrooms for stuffed mushrooms, start by removing the stems and setting them aside for the filling. Wipe off the outside of each mushroom with a damp cloth.

I don’t like to soak mushrooms in water. I feel like they absorb too much water, and then you end up with a wet soggy mess when you try to cook them.


Can I prepare stuffed mushrooms in advance?

Yes, you can make stuffed mushrooms ahead of time. Firstly, they are tasty even at room temperature. But, they also are easy to reheat right before a party if you like them warm.

How long do I bake stuffed mushrooms?

Stuffed mushrooms bake for 30 minutes at 400℉ (204℃)

What type of mushrooms are best for stuffing?

Button mushrooms, the white ones, come in various sizes and are perfect for stuffed mushrooms. Cremini mushrooms, also known as baby bella mushrooms, are also great for stuffed mushrooms.

Can I freeze stuffed mushrooms for later?

How to reheat stuffed mushrooms

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Keto Stuffed Mushrooms Recipe

Laura Reigel
Get ready to tantalize your taste buds with these delectable keto stuffed mushrooms. Each mushroom is generously filled with a savory mixture, creating a delightful explosion of flavors.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 12 Mushrooms
Calories 222 kcal

Ingredients
  

  • 12 large white mushrooms, stems removed and reserved for the filling
  • 3 tablespoons olive oil
  • 1 teaspoon salt (affiliate link)
  • ¼ teaspoon pepper
  • 1 lb sausage, Italian, spicy or sweet
  • 12 ounces cream cheese, full fat
  • cup onion, finely chopped
  • 1 clove garlic, pressed
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried parsley

Toppings

  • 6 slices bacon, fried and crumbled
  • 2 tablespoons fresh parsley

Instructions
 

  • Preheat the oven to 400℉ (205℃)
  • Clean the mushrooms by wiping the outside of each mushroom cap with a damp paper towel.
    12 large white mushrooms
  • Remove the mushroom stems and set aside for the filling. These will be chopped for the filling.
  • Place the mushroom caps in a baking dish and season with olive oil, salt, and pepper.
    3 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon pepper
  • Sauté the chopped mushroom stems, diced onion, and garlic in olive oil until the mushrooms are soft and the onions are translucent.
    ⅓ cup onion, 1 clove garlic
  • Combine the cream cheese, sausage, and the mushroom filling in a large bowl. Add the Italian seasoning and parsley. Mix with your hands to combine.
    1 lb sausage, 12 ounces cream cheese, 2 teaspoons Italian seasoning, 2 teaspoons dried parsley
  • Use a spoon or a cookie scoop to fill the mushrooms with equal amounts of filling.
  • Bake for 30 minutes, until the filling is cooked through. The internal temperature should be 160℉ (72℃).
  • Rest for 5 to 10 minutes before serving.
  • Optional: Top with crumbled bacon and fresh parsley.
    6 slices bacon, 2 tablespoons fresh parsley

Laura’s Tips + Notes

Recipe Variations

  • Crab stuffed mushrooms – substitute one lb of lump crab meat for the sausage.
  • Spinach and Feta Stuffed Mushrooms: Incorporate sautéed spinach and crumbled feta cheese into the filling for a delightful Mediterranean twist.
  • Jalepeño Popper Stuffed Mushrooms: Fill each mushroom with cream cheese and chopped jalepeños. Wrap each stuffed mushroom with a slice of crispy bacon before baking to add an irresistible smoky flavor and textural contrast.
  • Italian Stuffed Mushrooms: Enhance the filling with Italian seasonings such as dried oregano, basil, and a sprinkle of shredded mozzarella cheese for a taste of Italy.
  • Crab Stuffed Mushrooms: You’ll love that this recipe can be made with a different type of meat.
  • Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms: Combine chopped sun-dried tomatoes with creamy goat cheese for a burst of Mediterranean flavors to elevate your stuffed mushrooms.

YOUR OWN NOTES

Nutrition

Serving: 1 mushroomCalories: 222kcalCarbohydrates: 3gProtein: 8gFat: 20gSaturated Fat: 9gTrans Fat: 0.1gCholesterol: 56mgSodium: 331mgFiber: 0.5gSugar: 2gCalcium: 39mgIron: 1mg
Keyword keto, mushrooms, stuffed mushroms
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