Keto Thanksgiving: Sausage Stuffed Mushrooms Recipe

Keto Thanksgiving: Side Dish

Sausage Stuffed Mushrooms

Indulge in a delectable appetizer that’s perfect for your next gathering with this irresistible Stuffed Cremini Mushrooms recipe. These savory morsels are filled with a rich and creamy mixture of Italian sausage, cream cheese, and Parmesan cheese, creating a burst of flavors that will have your taste buds dancing. The earthy cremini mushrooms provide a delightful vessel for this scrumptious stuffing, making it a delightful low-carb option for your menu.

Elevate your Thanksgiving feast this year with a mouthwatering appetizer that will leave your guests craving for more. Our Stuffed Cremini Mushrooms recipe is a delightful addition to your holiday table, combining the earthy richness of cremini mushrooms with the savory goodness of Italian sausage, cream cheese, and Parmesan cheese. This indulgent dish, yielding approximately 5 servings, is a perfect way to kick off your Thanksgiving dinner with a burst of flavor and elegance.


  • 1 lb cremini mushrooms (About 20): These baby bella mushrooms offer a deep, earthy flavor that’s perfect for stuffing.
  • 1 lb mild Italian sausage: The mild Italian sausage brings a delightful combination of herbs and spices to the filling.
  • 4 large cloves of garlic, minced: The minced garlic adds a fragrant and savory note to the stuffing.
  • 8 oz cream cheese, softened: Cream cheese adds a luscious and creamy texture to the mixture.
  • 1/2 cup Parmesan cheese, grated: The grated Parmesan cheese provides a salty, nutty flavor that enhances the overall taste.
  • A few sprigs of Italian flat-leaf parsley, chopped: Fresh parsley contributes a burst of freshness and color to the filling.
  • Sea salt and black pepper, to taste: Seasonings are essential for achieving the perfect balance of flavors.
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  1. Begin by de-stemming the mushrooms and finely chopping the stems. These stems are not wasted; they become a vital component of your stuffing.
  2. In a large skillet over medium-high heat, combine the chopped mushroom stems, Italian sausage, and minced garlic. Sauté until the sausage is perfectly browned and cooked through. Once done, remove the mixture from the heat and allow it to cool, setting the stage for a delicious stuffing.
  3. Preheat your oven to 350°F, getting it ready to transform these ingredients into a delectable appetizer.
  4. In a spacious mixing bowl, blend together the softened cream cheese, ¼ cup of grated Parmesan cheese, and chopped parsley until they are perfectly incorporated. This mixture will serve as the creamy, cheesy base of your stuffing.
  5. Once the sausage and mushroom mixture has cooled, gently fold it into the cream cheese mixture. Taste the mixture, and if necessary, add sea salt and black pepper to achieve the desired balance of flavors.
  6. Fill each cremini mushroom cap generously with the flavorful stuffing, creating mounds of deliciousness.
  7. Bake the stuffed mushrooms on the middle oven rack for 30 minutes, allowing all the flavors to meld and intensify.
  8. As a finishing touch, sprinkle the remaining ¼ cup of grated Parmesan cheese over the stuffed mushrooms. Broil on high for 3-5 minutes, or until the Parmesan cheese achieves a beautiful golden brown hue, enhancing both the taste and presentation of the dish.
  9. Allow the stuffed cremini mushrooms to stand for 5-10 minutes before serving. This rest time will ensure that the flavors are at their peak when your guests take their first delightful bite.
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Serving size: 1 portion

Net Carbs: 7 g
Fat: 38 g
Protein: 25 g

This Thanksgiving, delight your loved ones with this delectable appetizer that combines the best of both worlds – the earthy goodness of mushrooms and the savory richness of Italian sausage and cheese. It’s the perfect prelude to a memorable Thanksgiving feast. Enjoy!

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Keto Thanksgiving: Sausage Stuffed Mushrooms Recipe

Keto Thanksgiving: Sausage Stuffed Mushrooms Recipe

Yield: 5


  1. De-stem mushrooms and finely chop the stems.
  2. To a large skillet, over medium-high heat, add chopped mushroom stems, Italian sausage and garlic. Cook until sausage is browned and cooked through. Remove from heat and let cool.
  3. Preheat oven to 350°.
  4. In a large mixing bowl, combine cream cheese, ¼ cup Parmesan cheese, and parsley. Mix until well incorporated.
  5. Once the sausage has cooled, add it to the cream cheese mixture. Taste and add salt and pepper if needed.
  6. Spoon heaping mounds of the stuffing mixture into each mushroom cap. Bake on middle rack for 30 minutes.
  7. Sprinkle remaining ¼ cup Parmesan cheese over the top of mushrooms. Broil on high 3-5 minutes, or until Parmesan is a nice golden brown.
  8. Let stand 5-10 minutes before serving.

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