Making these keto mushrooms
Here are ingredient notes and tips for this recipe:
- Cremini Mushrooms – Look for mushrooms that are of similar size. You can use bigger mushrooms if desired or smaller bite-sized mushrooms for an appetizer.
- Italian Sausage – If you can’t find sugar-free sausage, you can make our homemade breakfast sausage recipe and add in 1 tsp of Italian seasoning.
- Parmesan cheese – Optional, but highly recommended after testing it with and without. You can also use another type of cheese if desired.
Looking for more? Check out all of our easy appetizer recipes!
Tips for making stuffed baked mushrooms
These mushrooms are pretty easy to make, but we do have a few tips from recipe testing:
- Be careful with the mushrooms, as we found they can fall apart easily. Gently wipe them down with a paper towel to clean.
- Use a spoon to pop out the stem of the mushrooms. Then, scrape out the sides to remove any ribs and make room for the sausage.
- Only cook the stuffed mushrooms for the 7-10 minutes as indicated. Watch them carefully at the end and pull them out before they get too soft and watery.
- If needed, you can prep these in advance and bake them later. Just follow the steps and fill up the mushrooms with sausage. Cover and refrigerate until you’re ready to bake them.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious keto recipes to find some other favorites too!
Get the Recipe:
Easy 5-Ingredient Keto Stuffed Mushrooms
These keto stuffed mushrooms with sausage are bite-sized treats that make the perfect low carb appetizer. Only 5 ingredients for easy prep!
Ingredients
- 1 lb cremini mushrooms, (about 20 mushrooms)
- 1 lb Italian sausage
- 2 cloves garlic, minced
- 1 small green bell pepper, diced
- 1 cup grated parmesan cheese, (optional)
Equipment
Instructions
- Prep garlic and bell pepper as noted.
- Heat a skillet over medium heat and add Italian sausage to cook, breaking it up into small pieces. Add in the garlic and bell pepper and cook, stirring occasionally, until the sausage is browned and cooked through (about 8-10 minutes).
- While the sausage is cooking, prepare mushrooms for stuffing by removing the stems and scraping out the ribs. Placing them cap side down on a baking sheet.
- Once the sausage has cooked, remove it from heat and let it cool off for a few minutes. Add in the parmesan cheese and mix.
- Preheat oven to 400° Fahrenheit.
- Scoop some of the sausage mixture into each mushroom to fill them up. Place in the oven to bake for 7-10 minutes.
- Allow to cool for a couple of minutes and serve.
Notes
Nutrition details are per serving and an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here. The serving size for this recipe is approximately 4 mushrooms.
Calories: 425kcal, Carbohydrates: 6g, Protein: 23g, Fat: 34g, Saturated Fat: 14g, Fiber: 1g
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