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Sausage Stuffed Mushrooms {Keto Friendly}

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
1/3 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!
4.5 from 2 votes
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
  • 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.
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