• Skip to main content
  • Skip to primary sidebar
Sweet T Makes Three logo
menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    Sausage Stuffed Mushrooms {Keto Friendly}

    Published: Jan 3, 2020 · Modified: Jun 22, 2021 by Jenn · This post may contain affiliate links.

    Jump to Recipe

    Sausage stuffed mushrooms are a versatile appetizer recipe that is sure to be a big hit at your next party or casual gathering. Your keto-loving friends will certainly be happy with the macros on these keto stuffed mushrooms! When selecting mushrooms for this recipe, choose ones with small to medium-sized caps for best results. 

    Using a mixture of baby Portobello and white mushrooms makes for an attractive presentation. However, it should be noted that the more delicately flavored white mushrooms do not compete with the filling the way the more distinctive-tasting Portobello caps do.

    Keto Stuffed Mushrooms

    Ingredients:

    2 T. olive oil
    ½ c. Marsala (or dry white) wine, divided
    8 oz. package of baby Portobello mushrooms, cleaned
    8 oz. package of white mushrooms, cleaned
    12 oz. bulk spicy Italian sausage
    3 cloves garlic, peeled and finely minced
    4 fresh sage leaves, washed and julienned
    8 oz. cream cheese, softened
    ⅓ cup Parmesan cheese, freshly grated
    Salt and pepper, to taste

    Toppings:
    3 T. freshly grated Parmesan cheese (optional)
    6 sprigs fresh parsley, chopped (optional)

    Directions:

    1. Position rack in middle position and preheat oven to 350 degrees.
    2. Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl.
    3. Add olive oil and 3 tablespoons wine to the bowl containing mushroom caps and toss gently to evenly coat. Set aside.
    4. In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding.
    5. Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid. Add fresh sage and remaining wine and scrape up any brown bits of sausage from the bottom of the pan. Simmer for a couple of minutes until excess liquid evaporates.
    6. Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly.
    7. Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with freshly grated Parmesan cheese and/or panko breadcrumbs before baking. (Leave out breadcrumbs for keto stuffed mushrooms.)
    8. Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top. For a crispier topping, place a baking dish under the broiler for a couple of minutes when done cooking. If desired, garnish with chopped fresh parsley before serving these keto stuffed mushrooms. Enjoy!

    Sausage Stuffed Mushrooms {Keto Friendly}

    Jenn
    Sausage stuffed mushrooms are a versatile appetizer recipe that is sure to be a big hit at your next party or casual gathering. Your keto-loving friends will certainly be happy with the macros on these keto stuffed mushrooms!
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Course Recipes
    Cuisine Keto
    Calories 414 kcal

    Ingredients
      

    • 2 T. olive oil
    • ½ c. Marsala or dry white wine, divided
    • 8 oz. package of baby Portobello mushrooms cleaned
    • 8 oz. package of white mushrooms cleaned
    • 12 oz. bulk spicy Italian sausage
    • 3 cloves garlic peeled and finely minced
    • 4 fresh sage leaves washed and julienned
    • 8 oz. cream cheese softened
    • ⅓ cup Parmesan cheese freshly grated
    • Salt and pepper to taste

    Instructions
     

    • Position rack in middle position and preheat oven to 350 degrees.
    • Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl.
    • Add olive oil and 3 tablespoons wine to the bowl containing mushroom caps and toss gently to evenly coat. Set aside.
    • In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding.
    • Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid. Add fresh sage and remaining wine and scrape up any brown bits of sausage from the bottom of the pan. Simmer for a couple of minutes until excess liquid evaporates.
    • Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly.
    • Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese or a combination of both before baking.
    • Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple minutes when done cooking. If desired, garnish with chopped fresh parsley before serving.
    Keyword keto stuffed mushrooms, low carb stuffed mushrooms, sausage stuffed mushrooms
    Nutrition Facts
    Sausage Stuffed Mushrooms {Keto Friendly}
    Amount Per Serving (1 serving)
    Calories 414 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Saturated Fat 15g94%
    Polyunsaturated Fat 20g
    Cholesterol 75mg25%
    Sodium 694mg30%
    Carbohydrates 10g3%
    Fiber 2g8%
    Sugar 4g4%
    Protein 17g34%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did You Make This Recipe?Please leave a comment below or share on Pinterest

    More recipes you may enjoy

    • Instant Pot Corned Beef and Cabbage
    • Southern Stewed Tomatoes
    • Chicken Butternut Squash Soup with Bacon
    • Easy Homemade Eggnog Recipe (Non Alcoholic)

    Reader Interactions

    What's on your mind? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    picture of Jennifer sitting in a green chair.

    Hi, I'm Jenn, a Southern food blogger and mother living in Alabama. After having my wonderful daughter, I decided to embark on a journey of sharing my Southern cooking recipes with the world.

    More about me →

    Recent Recipes...

    • Turquoise Place Orange Beach, Alabama
    • Crock Pot Chicken and Dumplings Recipe
    • Pa’s Pickled Peppers Recipe
    • Cookie Monster Cupcakes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Sweet T Makes Three