Keto stuffed mushrooms make the most delicious little morsels, packed with a creamy, sausage filling, plenty of sage and aromatics, and topped with toasted walnuts for crunch. Downright heavenly and soooo addicting. These keto stuffed mushrooms with sausage and sage are the type of holiday starter that you fill up on before the main meal, with absolutely zero regrets, of course. Or, embrace the appetizer-for-dinner thing, tuck in, and happily devour an entire plate. Stuffed mushrooms are a crowdpleaser in every sense- also, low-carb/gluten-free and dairy-optional. But it’s okay, because know one will ever guess. 😉
the most delightful keto stuffed mushrooms
I love a good stuffed mushroom and these do not disappoint. We’ve “taste tested” them several times over the last couple of weeks and they have a certain autumn/holiday vibe to them that feels right. I plan on making them for the holidays, and I guarantee these will be a hit at any type of gathering!
Let’s get to the deets. Earthy mushroom caps are filled with sausage, sage, onion and garlic mixed with cream cheese (or a dairy-free cream cheese) for the most epic keto stuffed mushrooms ever. So much flavor. So simple to make, too.
These stuffed mushrooms only require a few ingredients and about 30 minutes, an easy addition to any holiday menu.
Keto stuffed mushrooms are:
- so easy to make
- gluten-free, grain-free and dairy-free (I like to use a cream cheese alternative like Kite Hill)
how to make stuffed mushrooms
This keto stuffed mushroom recipe couldn’t be more simple. A quick sauté, a whip of the fluffy filling, and then it’s all baked to perfection in the oven. Let’s make some!
- crimini (baby bella) mushrooms
- ground pork breakfast sausage
- red onion
- minced garlic
- fresh sage, chopped
- salt and pepper
- cream cheese or cream cheese alternative, at room temperature
- olive oil
the easiest stuffed mushrooms recipe!
Start by washing and cleaning each of the mushrooms, gently scrubbing away any dirt. I prepare them for stuffing by carefully breaking the stems off so only the mushroom caps remain. This stuffed mushrooms recipe does not call for the stems to be used- I usually discard them but you could certainly save them for something else.
Once the mushrooms are prepped, follow this simple process:
- Cook on the stovetop. Cook the sausage in a medium pan with oil, along with the diced onion and celery. You want to brown it and soften the vegetables. Add the minced garlic and fresh sage, and cook for another couple of minutes.
- Mix up the filling. Place the cream cheese in a mixing bowl. Add the sausage mixture, paprika, salt, and pepper. Mix it until the filling is well combined.
- Assemble and bake. Spoon about a tablespoon of the filling into each of the mushroom caps, piling it up so it sits on top of the mushroom. Continue until each of the mushrooms are done and you run out of filling. Bake at 400°F for 10 minutes. Remove from the oven, top with the walnuts, and return to the oven to bake for an additional 10 minutes. Remove from the oven, allow the mushrooms to cool for 5 minutes before serving. Optional: garnish with small fresh sage leaves or chopped sage.
tips for keto stuffed mushrooms
- The number of mushrooms will vary based on the size of the mushroom caps. I typically use baby bella mushrooms (also called crimini), which have a rich, earthy flavor and are perfect for bite-sized starters. With that size, I usually get about 12-16 stuffed mushrooms.
- Change up the toppings! I love walnuts on these keto stuffed mushrooms but you could also use a different kind of nut, bacon bits, or even a bit of parmesan if you’d like them to have a cheesy, bubbly crust.
This stuffed mushrooms recipe is so simple- elegant yet easy to make! My kind of holiday recipe. 😉 I hope you love them too.
you might also love…
- Keto mushroom soup, for a rich, creamy, and super flavorful (dairy-free) mushroom soup to cozy up to.
- Keto jambalaya with sausage and shrimp is an easy-to-assemble dinner that’s ready in under 30 minutes!
- Air fryer Brussels sprouts with miso glaze are crispy and bursting with savory-ness.
- 15-18 crimini mushrooms, washed and dried
- 2 tablespoons olive oil
- 8 oz. pork breakfast sausage (sugar-free)
- 1 celery rib, chopped small
- 1/2 cup diced red onion
- 1 teaspoon minced garlic
- 2 teaspoons chopped, fresh sage (plus more for optional garnish)
- 8 oz. cream cheese or dairy-free alternative (I like Kite Hill cream cheese)
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup raw walnuts, chopped
- Carefully remove the stems of the mushrooms by pulling and gently twisting at the base of where the cap and stem meet. Save the stems for later or discard.
- Preheat the oven to 400°F. Heat the oil in a medium pan over medium-high heat. Cook the sausage along with the diced onion and celery, breaking up the meat with a spoon to crumble it. The sausage should brown and the vegetables will soften- this will take about 5 minutes. Stir it occasionally.
- Add the minced garlic and chopped sage to the pan. Cook for another 2 minutes, then remove the pan from the heat and carefully transfer the sausage mixture to a large mixing bowl.
- Add the cream cheese to the bowl. Add the paprika, salt, and pepper. Mix by hand or with an electric mixer to thoroughly combine the ingredients.
- Spoon about a tablespoon of filling (or more based on the size of the mushroom) into each of the mushroom caps, piling the filling up so there's a generous amount on top, but not overflowing or falling off. Place the filled mushroom caps on a baking sheet lined with parchment paper or a baking mat. Transfer the baking sheet to the oven (do this slowly as the mushroom caps will want to tip over).
- Bake at 400°F for 10 minutes, then remove the pan from the oven. Top each of the mushrooms with the chopped walnut pieces, then return the pan to the oven and continue baking another 10 more minutes.
- Remove the stuffed mushrooms from the oven and allow them to cool for 5 minutes on the pan. Transfer them to a serving dish and top with fresh chopped sage or small sage leaves (optional).
You can substitute the walnuts for another type of nut, bacon bits, or shredded parmesan.
The number of stuffed mushrooms this recipe yields will vary based on the size of the mushroom caps. With baby bella (crimini) mushrooms, I usually get about 12-16 stuffed mushrooms.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 320mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 2gProtein: 7g
This nutritional information is approximate and is provided for convenience as a courtesy.