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

HOW TO MAKE STUFFED MUSHROOMS

1. 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.
2. Chop stems finely and set aside.
3. In a medium skillet, 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 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.
5. 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.
6. Smear mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
7. 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

• Spinach Artichoke Dip
• Easy Feta Dip
• Cowboy Caviar
• Hot Pizza Dip

OTHER MUSHROOM RECIPES:

• Creamy Mushroom and Sausage Pasta
• Crispy Baked Mushrooms
• Pesto Mushroom Chicken
• Pizza Stuffed Mushrooms
• Chicken Mushroom and Spinach Enchiladas

Print

4.45 from 9 votes

Yield: 24 servings

Stuffed Mushrooms

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 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 cooking broth or white cooking wine
• salt and pepper (to Taste)

Instructions

1. 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.

2. Chop mushroom stems finely and set aside.

3. In a medium skillet, 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 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.

5. 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.

6. Smear mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.

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

Author: Christy Denney

Course: Appetizer

Cuisine: American

Keyword: gluten-free stuffed mushrooms, stuffed mushroom recipe, stuffed mushrooms