Stuffed Mushrooms
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
They say your taste buds change every 7 years. It must be true.
I used to hate mushrooms and now I love them.
How can you go wrong with cream cheese and sausage stuffed mushroom recipe? I couldn’t stop eating them.
The best part about these is that they are a simple recipe and very 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 party.
INGREDIENTS IN STUFFED MUSHROOMS
- WHITE MUSHROOMS – I like to use regular white button mushrooms. You could also use cremini mushrooms, portobello, or baby bella mushrooms. Larger mushrooms aren’t necessarily better than smaller mushrooms. You want a mushroom that’s the perfect bite size.
- SAUSAGE
- ONION
- GARLIC
- CREAM CHEESE – you could use fat free cream cheese
- EGG YOLK
- PARMESAN CHEESE
- CHICKEN BROTH
HOW TO MAKE STUFFED MUSHROOMS
- Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.
- Chop stems finely and set aside.
- In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.
- Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. 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.
- In a mixing 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 mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
- Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving.
OTHER EASY APPETIZERS
OTHER MUSHROOM RECIPES:
- Creamy Mushroom and Sausage Pasta
- Crispy Baked Mushrooms
- Pesto Mushroom Chicken
- Pizza Stuffed Mushrooms
- Chicken Mushroom and Spinach Enchiladas
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 cooking broth or white cooking wine
- salt and pepper, (to Taste)
Instructions
- Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.
- Chop mushroom stems finely and set aside.
- In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.
- Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. 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.
- In a mixing 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 mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
- 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.
Notes
Source: The Pioneer Woman
Hi,
In your directions you say Italian sausage and in your ingredient list you say hot pork sausage. Which do you actually use? Thanks so much! Love your recipes
Shoot you can use either. Sorry about that.
Best stuffed mushrooms ever. Simple to make, a little time consuming, but well worth it.
So good! Thank you!
What is the recommendation for air fryer?
I would bake at the same temp for the same amount of time.
Wow! I love stuffed mushrooms and this might be my favorite recipe yet! These have so much flavor and are delicious. Thank you for an amazing recipe!
Thanks! I love them!
These are amazing been making them for years!
Thank you!
Do I freeze these before or after I bake them?
You can do it either way. I personally would freeze before baking.
What is a good way to freeze? Prep and put in a baking sheet in the freezer, then when froze put in a Ziploc or tub? How does cooking instructions change when cooking from frozen?
Yes, exactly. That’s how I would do it. Prep and freeze on a baking sheet then transfer to a ziploc once solid. You might need to add 5-10 minutes to the cooking time.
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.
I’ve been making these for years! They’re the showstopper at every event. Even people that hate mushrooms have loved these and begged for the recipe! Seriously the best!
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?