Sausage Stuffed Mushrooms – Keto Friendly

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keto friendly sausage stuffed mushrooms
Now that the weather is beautiful and we are socializing a bit more, these are a delicious crowd-pleasing appetizer. These hearty stuffed mushrooms are loaded with cream cheese, spinach, and sausage. A quick tip on washing mushrooms – you don’t! Rather, take a wet paper towel or a wet cloth and wipe them down. Mushrooms contain a lot of moisture and if you wash them, then bake them, there will be a lot of water on your tray, so a wipe-down method will help to preserve all your flavour!


  • 32 large Baby Bella mushroom caps
  • 1 c mushroom stems chopped
  • 8 oz cream cheese softened
  • 1 lb sausage mild or hot – choose any of turkey, chicken, bison, etc.
  • 1 c spinach chopped


  • Preheat oven to 350 degrees.
  • Separate mushroom caps from mushroom stems. Reserve 1 cup of the mushroom stems, chop and set aside.
  • Brown sausage and drain. Place warm sausage over cream cheese in a large bowl.
  • Sauté chopped mushroom stems in the pan. Once soft, add chopped spinach and saute for another minute.
  • Add spinach and mushroom mixture to the bowl with sausage. Mix well to incorporate.
  • Stuff mushroom caps GENEROUSLY with sausage mixture.
  • Bake on a wire cooling rack over a rimmed sheet pan for 20 minutes.
  • Transfer to top rack in the oven and broil on high for an additional 1-2 minutes until bubbly and golden brown.
Option: you can sprinkle with some freshly grated parmesan prior to broiling, to give a nice brown texture and extra flavour. Enjoy!


Total Carbs: 5 g – Fiber: 2 = 3 Net Carbs


Serving: 4 stuffed mushrooms | Calories: 305 kcal | Carbohydrates: 3g | Protein: 15g | Fat: 25g | Fiber: 2g


Adapted from: Keto Karma

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