These Stuffed Mushrooms are one of my favorite appetizers and gluten-free! This easy recipe for stuffed mushrooms has cream cheese and sausage inside.
Low-carb and Keto friendly, these are great for anyone, anytime.
They say your taste buds change every 7 years. It must be true.
I used to hate mushrooms and now I love them.
Here’s another hit from the Pioneer Woman…cream cheese and sausage stuffed mushrooms. I couldn’t stop eating them.
The best part about these is that they are so forgiving. You can prepare them, freeze them, then thaw and bake when needed.
An added bonus is that their Keto friendly. Keto is all the rage these days and everyone is looking for low-carb options.
I’m all about simplifying my life during this crazy holiday season so I can enjoy it. These now grace our table at almost every holiday.
If you like mushrooms, you’ll like this Creamy Mushroom and Sausage Pasta.
Stuffed Mushrooms
Prep Time
15 mins
Cook Time
25 mins
Stuffed Mushrooms that are Keto friendly and low-carb. One of my favorite appetizers.
Ingredients
- 24 ounces , White Button Mushrooms
- 1/3 pound Hot Pork Sausage
- ½ whole Medium Onion , Finely Diced
- 4 cloves Garlic , Finely Minced
- 8 ounces , Cream Cheese
- 1 whole Egg Yolk
- ¾ cups Parmesan Cheese , Grated
- 1/3 cup Dry White Wine
- Salt And Pepper (to Taste)
Instructions
-
Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.
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Chop mushroom stems finely and set aside.
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Brown and crumble sausage. Set aside on a plate to cool.
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Add onions and garlic to the same skillet; cook for 2 minutes over medium low he at. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
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In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
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Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
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Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy.
Recipe Notes
Source: The Pioneer Woman
I'm Christy Denney, The Girl Who Ate Everything. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. 
Beautiful photo! I love stuffed mushrooms of any kind, and I was looking for an appetizer recipe like this for Christmas. I think I’ll try this one out!
Hi Christy,
I have been following your food blog for a couple of months–and I love it! We eat your parmesan tilapia every month now and my kids love that banana bread. I just thought I’d say hello and thank you for sharing all your great recipes! Hope all is well with your cute family!
Allison Ord
Allison,
I tried to cooment on your blog but it’s private. How are you? It’s been forever. Hope you are doing well.
Christy
Great pic and perfect recipe for when the peoples invade over the next couple weeks! HEHEHE
i am making these now, but have no white wine…i shall make the anyway and let you know how it goes 🙂
I have a romantic dinner next week, I think that the recipe Stuffed Mushrooms is a great idea to this day, so I would like to taste it …..
thanks for the recipe it looks so delicious!!22dd
I believe this is the original recipe:
http://www.epicurious.com/recipes/food/views/Sausage-Stuffed-Mushrooms-107246
I also think it to be one of the most reviewed recipes on that site! I’ve made these many, many times and they never, ever fail to impress. These are truly an appetizer that disappears so make more than you think you’ll need!
The Epicurious stuffed mushrooms are BY FAR the best stuffed mushrooms. Though I would give the PW recipe a try, I’ll be hard pressed to replace my “go to” recipe linked above.
I’ll have to try that one but trust me, these are good.
Oh. My. Gosh. These were so good! I just made them for dinner. By themselves. Just for me. It was fantastic! I love your blog!!!
Wow is amazing I love this product and is delicious and perfect for kids too, thanks for the recomendation
Ahh, stuffed mushrooms take me back. The first time I made these was in Home Ec in Jr High, my mom MADE me take the class. We made these in class once so for a party my parents were having I made them. Impressed my mom, Woo Hoo!! Of course the Home Ec recipe wasn’t nearly as tasty as these little guys sound. I’m definietly making these at my Pumpkin Carving party.
I made these but I don’t do sausage – I sprinkle grated cheddar on top when they were done. Delicious!
http://theemptynestexpress.com
Just want to get your permission to post on Pinterst. Thanks.
@Bobbi,
Go for it! Thanks for asking!
Christy
My husband has been commenting at our Chinese restaurant he loved theirs so I was glad for you recipe. So II might surprise him now I have a recipe.
I just made these for my husband while he was doing work around the house- a quick/nice little surprise. He went NUTS for them! Thank you for posting, they were a hit!
It’s delicious! Thanks for sharing!
BhWibn Thanks a lot for the blog post. Awesome.
These look amazing! What would be a good substitute for the wine? Thanks!
You can use chicken broth instead of wine…
Tried this recipe…and absolutely loved the stuffed mushrooms! Would highly recommend. I followed the recipe exactly. I’m going to make them again as a Super Bowl finger food.
Only comment I have is that I ended up with more stuffing than mushrooms to fill. I will probably get a few more mushrooms next time, but not add any additional mushroom stems to the filling to keep proportions the same.
Thanks for the recipe!!!
How much is ? pounds and ? cups? Lol
Oh my gosh!! A plugin bug. Sorry. It’s all fixed.
I make some just like these but I add a little dried thyme to mine…but I can’t wait to give this a try..
I am required to make these for every family holiday get together, and in between too.
My recipe only calls for mushrooms, 1 lb of sausage and 8 oz of cream cheese. I think adding garlic and maybe the Parmesan cheese would be a great addition, but I don’t think I’d change anything else.
I don’t know that my recipe is any better, but it is definitely easier 🙂
You cannot go wrong with PW! I love her – great choice! I make a lot of her recipes, and I’ll definitely make these yummy mushrooms. Thanks for sharing! Loved it…PS try her pulled pork and homemade coleslaw. Oh boy…
Just wondering about the calorie count. Does any one have any ideas?
I made these at Christmas and they were a hit! However, after doubling the recipe and using small mushrooms, I ended up with a lot of leftover stuffing. I froze it at first (trying to come up with a plan), then added it to grits a few weeks later. Amazing! This Southerner highly recommends mixing the leftover mushroom stuffing with grits. 🙂
Wow! These look sooooooooo delish!
Does anyone know what kind of wine to use the only wine I’ve ever tried was Moscato lol
Danielle,
Whatever wine you have. There isn’t a lot in it so it won’t make a huge flavor difference.
Can you use portabella mushrooms instead of white? Or will it throw off the recipe? Anyone tried it?
They’re definitely bigger but I think they would work. Haven’t tried it though.
I love these mushrooms, so good! Quick question- is it normal to have a lot of water from the mushrooms on the baking sheet after baking them?
Yes. All mushrooms give off their juice. You could cook them less and they won’t water so much or cook them on a wire rack inside of a cookie sheet.
Thank you!
do you think that crab meat would still taste great in these instead of sausage?
Yes! I do.
Mushrooms should be wiped off, not washed. They are high in water content. Read on Food Network/ The Kitchen. recipe sounds awesome, will try. Love you Ree
Cannot p rint recipe
Do you see the print button? What does it do?
Hey! Everyone loved the mushrooms . They taste heavenly but apparently cheese was all over the palce when i pulled them out of the oven . i wonder why
You want to kind of stand them so they hold each other up. That helps.
Is it possible to make the filling ahead of time and keeping it for a day or two before stuffing the mushrooms
YES!! Absolutely okay. I do it all the time.
How many links is a third of a pound of sausage, recipie looks great
It’s actually bulk sausage like Jimmy Dean (in the tube).
If I were going to serve these buffet style, do you think a chafing dish would dry them out? Or would you just serve them cold?! Trying to figure out the best way to serve these for a large crowd!
Definitely better hot. I think a chafing dish would work and would not dry them out.
This looks delicious! I would like to make them for a baby shower I’m hosting soon because the couple loves stuffed mushrooms. Do you think I could make the mixture and prep the mushrooms the day before and then put them together and bake the day of ? Thanks for your help!
Emily,
Yes, these are perfect for making ahead of time. I always prep the day before.
I’ve been making this recipe for the past two thanksgivings and now for nye and it’s such a hit every. single. time!!! And I don’t like mushrooms! But I love this recipe!