Stuffed Mushrooms are one of my favorite appetizers and gluten-free! This easy recipe for cream cheese stuffed mushrooms is always a potluck favorite. Low-carb and Keto friendly, these are great for anyone, anytime.

Stuffed Mushrooms
 

STUFFED MUSHROOMS

 
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 like this low-carb cloud bread.
 
Stuffed Mushrooms
 
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.

HOW TO MAKE STUFFED MUSHROOMS

  1. Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts including the mushroom cap.
  2. Chop mushroom stems finely and set aside.
  3. Brown and crumble the Italian sausage. Set aside on a plate to cool.
  4. Add onions and garlic to the same skillet; cook for 2 minutes over medium low he at. Pour in wine or broth 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.
  5. 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.
  6. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
  7. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving.

OTHER MUSHROOM RECIPES:

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5 from 4 votes

Stuffed Mushrooms

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 (chicken broth can be substituted)
  • Salt And Pepper (to Taste)

Instructions

  1. Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.
  2. Chop mushroom stems finely and set aside.
  3. Brown and crumble sausage. Set aside on a plate to cool.
  4. 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.
  5. 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.
  6. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
  7. 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

These Stuffed Mushrooms are keto friendly and low-carb. One of my favorite appetizers and gluten-free!
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