Stuffed Mushrooms
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.
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.
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 these Stuffed Mushrooms, you’ll like these mushroom recipes:
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
- Salt And Pepper (to Taste)
Instructions
- Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.
- Chop mushroom stems finely and set aside.
- Brown and crumble sausage. Set aside on a plate to cool.
- 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.
- 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.
- Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
- 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’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!
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.
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.
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).
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.
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.
Cannot p rint recipe
Do you see the print button? What does it do?