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+ servings

Stuffed Mushrooms

Stuffed Mushrooms that are Keto friendly and low-carb. One of my favorite appetizers.

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 24 servings


  • 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)


  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