Italian Sausage Stuffed Mushrooms

Why This Is Strictly Keto

Classic stuffed mushrooms rely on breadcrumbs to bind the filling. Here browned Italian sausage, cream cheese and Parmesan do all the work, so there is no bread, flour or starchy filler. The mushroom caps are naturally low in carbs, and a serving of 3 to 4 mushrooms lands at about 3g net carbs.

Ingredients

• 20 cremini mushrooms (about 1 lb / 450g), stems removed and finely chopped
• 8 oz (225g) bulk Italian sausage (check the label for no added sugar)
• 4 oz (115g) cream cheese, softened
• ⅓ cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley, plus more for garnish
• ½ cup shredded mozzarella cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat and prep: Preheat oven to 375°F (190°C). Wipe the mushroom caps clean with a damp paper towel and arrange them hollow side up on a parchment-lined baking sheet.

2. Brown the sausage: Cook the sausage and chopped mushroom stems in a skillet over medium-high heat for 6–8 minutes, breaking the meat into small crumbles, until browned and the moisture has cooked off. Add the garlic and Italian seasoning and cook 1 minute more.

3. Make the filling: Remove the skillet from the heat. Stir in the cream cheese, Parmesan and parsley until creamy. Season with salt and pepper.

4. Stuff the caps: Mound the filling generously into each mushroom cap and top with a pinch of mozzarella.

5. Bake: Bake for 20–25 minutes, until the mushrooms are tender and the tops are golden and bubbling.

6. Serve: Cool for 5 minutes, garnish with parsley and serve warm.

Nutritional Info (per serving, approximate)

Tips

• Cook the sausage until the pan is dry — extra moisture in the filling makes the caps watery.
• The caps can be stuffed up to 24 hours ahead. Cover and refrigerate, then add the mozzarella just before baking.
• Use hot Italian sausage for a spicier version.