This keto stuffed mushrooms recipe makes the most delicious little morsels, packed with sausage, sage and aromatics, then topped with toasted walnuts for crunch. These keto appetizers are downright heavenly and soooo tasty, 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 no one will ever guess. 😉
I love a good stuffed mushroom and this keto stuffed mushroom recipe does not disappoint!
They make the perfect keto appetizer or side dish and you can also prepare this easy recipe in advance and pop them in the oven the day you need them.
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 for any type of gathering.
why this recipe works
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. They have the best flavor and they're so easy to make, too.
These stuffed mushrooms only require a few simple ingredients and about 30 minutes of prep time.
They're an easy addition to any holiday menu- a great appetizer that works with nearly any kind of main course.
Low-carb stuffed mushrooms are:
- easy to prepare
- keto diet friendly, gluten-free, grain-free and dairy optional (see notes for dairy-free stuffed mushrooms)
The great thing about this keto stuffed mushrooms recipe is that you can choose to make it with or without dairy and still get great results.
The cream cheese mixture is packed with yummy filling ingredients- lots of aromatics and flavorful sausage- and then stuffed inside cremini mushrooms. A quick bake in the oven and they're ready to go!
Here are the ingredients you'll need to make these easy stuffed mushrooms:
- crimini mushrooms (also called baby bella)
- 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
an easy keto stuffed mushrooms recipe
These keto sausage stuffed mushrooms couldn't be more simple to prepare. A quick sauté, a whip of the fluffy filling, and then it's all baked to perfection in the oven.
Start by washing and cleaning each of the mushrooms, gently scrubbing away any dirt (you can also run them under running water or use a damp paper towel to gently wash them).
I prepare them for stuffing by carefully breaking the stems off so only the mushroom caps remain.
This recipe does not call for the stems to be used- I usually discard them but you could certainly save them for something else (like mushroom soup!).
Once the mushrooms are prepped, follow this simple process (see the recipe card at the bottom of the page for the ingredient amounts and detailed instructions):
- Cook on the stovetop. Cook the pork sausage in a large skillet with oil, along with the diced onion and celery. You want to brown the sausage 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 cream cheese mixture is well combined.
- Assemble and bake. Spoon about a tablespoon of the filling into each of the clean mushrooms, 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. Place them on a baking sheet in a single layer and bake the stuffed mushrooms 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. Allow the mushrooms to cool for 5 minutes before serving. Optional: garnish with small fresh sage leaves or chopped sage.
recipe tips for the best results
- 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.
- The stuffed mushrooms may wobble a little bit on your baking sheet. Carefully transfer them to the oven to prevent any from tipping over. You can also bake them in a large baking dish, too.
- If you want to easily chop up the stuffing ingredients, you can throw the garlic, sage, red onion and celery into the food processor and pulse it a few times until it's chopped.
keto sausage stuffed mushrooms variations
- Feel free to use a spicy sausage or a mild Italian sausage if you'd like.
- For different flavors variations, you can add other spices like Italian seasoning, a pinch of red pepper flakes (for a medium heat), or an even more generous amount of tasty garlic.
- Change up the toppings! I love walnuts on these keto stuffed mushrooms but you could also use a different kind of toasted nut, crumbled bacon, or even a bit of parmesan cheese or mozzarella cheese if you'd like them to have a cheesy, bubbly crust.
- I prefer cremini mushrooms for this keto stuffed mushrooms recipe but you can also use white mushrooms (also called white button mushrooms) too.
With only five net carbs per serving, this low-carb appetizer is a crowd-pleaser for all eaters! It is so simple, elegant and 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.
- Low-carb cauliflower soup with roasted garlic makes a cozy and hearty soup with amazing flavor.
- Air fryer Brussels sprouts with miso glaze are crispy and bursting with savory-ness. They're another one of my favorite sides or low carb appetizers.
- Low-carb pot roast with gravy is a keto-friendly spin on a classic, homestyle meal the whole family will enjoy.
- 15-18 crimini mushrooms, washed and dried
- 2 tablespoons olive oil
- 8 oz. pork breakfast sausage (sugar-free)
- 1 celery rib, chopped small
- ½ 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)
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ 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.