If I’m being honest, I’m not a huge fan of mushrooms and neither is Matthew. In fact, we don’t like them at all. But, you know what makes a great appetizer? Sausage Stuffed Mushrooms! And, we didn’t have this realization until these were made, pictures were taken and we finally had the chance to try one. The combination of the meat, cheese and onion in a low carb vehicle makes this recipe worth trying and making time and time again!
The fun part about this recipe is that you can really use any filler you want. Though, normally these are made with cream cheese we opted for cheddar cheese for a stronger bite and better aesthetic. The onion adds a great crunch and the best part about stuffing something with its self is that there is no waste! The mushroom acts with dual purpose in this recipe. Next time I make this I’ll probably use an even stronger cheese – maybe blue – and add more crunch with celery! Yum!
Are mushrooms keto? Luckily, yes they are. They are actually very low in carbs and can be eaten in quite high amounts without concern. We even like to make them in to mushroom chips to take with us while we travel.
Baked Sausage Stuffed Mushrooms
Baking these mushrooms is an important step in the process. By doing so the mushroom caps get soft enough to eat in one bite. It also melds all the ingredients together into a creamy, crunchy, cohesive filling! A tip I have for you is to scoop out the mushrooms a little with a spoon so that you can get more filling into each cap! This is great especially for those who aren’t huge mushrooms fans because you get more sausage, cheese and onion in each bite.
Sausage Selection
The sausage we’ve been using in most of our cooking lately are Bottos. They have a lot of great flavors and have either 1 or 0 carbs per link. It’s important to read nutritional labels when buying packaged sausages, especially, because they can have sneaky sugars you wouldn’t normally expect in them! If you do happen to find Bottos you should also give our Low Carb Pasta Alfredo with Sausage a try! Aside from having to be weary of hidden sugars in your sausage, this recipe is a quick, delicious go to. These easy sausage stuffed mushrooms will steal the show at your next food gathering!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Sausage Stuffed Mushrooms”
Sausage Stuffed Mushrooms
Ingredients:
- 2 links sausage (we use Bottos)
- 20 Baby Bella Mushrooms
- 1 cup Cheddar Cheese
- 1/4 medium Onion
- 1.5 tsp minced garlic
- 1/4 tsp pepper
- 1/4 tsp Pink Himalayan Salt
Instructions:
- Remove stalks from all of the mushrooms and dice the stalks.
- Dice the onion and combine with the diced stalks. Set aside.
- Remove sausage links from their casing and cook ground sausage. Once fully cooked set aside to cool.
- Add onion, stalks, and garlic to pan and cook down until onions are translucent. Transfer to a bowl and combine with sausage and cheddar cheese. Add salt and pepper.
- Scoop sausage mixture into mushroom caps until you’ve filled all the mushrooms.
- Place mushrooms on a baking sheet and bake at 350 degrees for 20 minutes.
- Serve warm. Enjoy!
Notes
Written By
I love this recipe. Another winner.
We’re so glad you liked it!
I see there has been no responses to any questions in over a year so I hope I can get an answer to my question. I was wanting to know if these would be good eaten cold? I have a wedding coming up that I want to make stuffed mushrooms for but they want the food brought really early, so they will be cold by the time they are eaten. I want to make sure they will still be edible. Thanks.
I love your blog and videos. I have tried numerous recipes, and like to print them for easier following while cooking. I just wish the printout included the pic of the finished product. It helps me know what I am looking for when searching through my recipes for a particular one. Keep cooking, and thanks for sharing! BTW, I purchased your first cookbook. Great looking recipes in there, too!
Is it possible to get a measurement for the 1/4 onion?
Weight or volume?
I want to use red onion and blue cheese.
Thank you,
Elizabeth
These we’re delicious! Great flavor and so easy to make! We had tons of the delicious stuffing leftover so we made little egg omelette cups with them (we layered into a muffin tin- leftover stuffing, cream cheese, cheddar, and topped with egg beaters until almost full- cooked at 400 for 20 min) YUM!
Most of my mushrooms weren’t big enough to properly fill…. to my satisfaction anyway… so I lined them up tightly in the pan and spread the meat mix over the mushrooms. Works just as well… just my 2 cents… delicious recipe!
Can they be frozen and reheated?
We haven’t tried, but the mushrooms probably won’t hold up well!
I’ve been browsing online now for a lot of hours today and I’m so glad I found your blog.
Very impressive! 🙂 Hope you don’t mind, but I’ve bookmarked
your page so I can come back quickly 😀
These look wonderful, and I’d like to print them out. When I click the print button for this particular recipe, it doesn’t link to my printer option. I haven’t found that with the other ones I’ve printed. Just an FYI. THANKS!
Made these for dinner tonight and absolutely LOVED them!!
how many oz is 2 links?
Each link is 3 oz. so you’ll want to use 6 oz of sausage
Hi!! Oh wow! Hubby made these for a Great Side dish on Thanksgiving! DELISH! Thank you so much for the GREAT RECIPE!
These disappeared as fast as the bacon-wrapped asparagus. Definitely on the winner list! OH, don’t know if anyone else hates to waste the stems like I do, but I fine chopped them in the food processor & added part of them to the filling. I’ll add the rest to something later this week. Happy Thanksgiving!
I just made these little pieces of heaven! Your recipe converted my mushroom hating daughter into a mushroom lover! I doubled the sausage stuffing and made stuffed zuchinni boats with it!
Amazing recipe!
Thank you
Maritza! Great idea with the zucchini boats! I’ll have to try that! Thanks for the great feedback!
These were delicious! I couldn’t find it in MyFitnessPal though.
Thank you! If you type in “ketoconnect sausage stuffed mushrooms” it should be the first or maybe second to come up in the MFP list of foods!
I made mine with fresh basil fresh spinach Monterey jack cheese onions mushrooms stems and pork sausage and then topped it with fresh grated Parmesan.
That sounds incredible!
Do you cook the spinach before you make the mushroom mix?
There is no spinach in this recipe. Maybe you mean mushrooms? And, if so, no you don’t cook the mushrooms.
I make these in giant portobellos and take one to work as a meal. They heat up great in the microwave. Just remember to bring a knife and fork
Thanks for the variation! Matt loves giant portobellos so Im sure he’ll give this a try!
If using portobellos, how much of the mixture did you use and how did you figure the nutrition facts for that amount to put in a tracker?
This looks amazing. I cannot wait to make these
Hi, these look delish! I make your flax seed crackers all the time and have also indulged in a couple of your no bake cheese cakes. YUM! I have a suggestion, I like to print out your recipes and find that it would be so much more convenient if you would include the nutritional info in the body of the printout so it is there for meal planning. Thanks,Ellen
Ellen, that’s a great suggestion, however it’s a bit harder than it looks to make that change. We will definitely look into how to do this as it would be a much better set up. Thanks!