This Stuffed Mushroom recipe is one of my favorite appetizers and gluten-free! This easy recipe for cream cheese stuffed mushrooms is always a potluck favorite. Low-carb and Keto friendly, these are great for anyone, anytime.
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STUFFED MUSHROOMS
They say your taste buds change every 7 years. It must be true.
I used to hate mushrooms and now I love them.
How can you go wrong with cream cheese and sausage stuffed mushroom recipe? I couldn’t stop eating them. The flavors are unreal.
The best part about these is that they are a simple recipe and very forgiving. You can prepare them, freeze them, then thaw and bake when needed.
I’m all about simplifying my life during this crazy holiday season so I can enjoy it. This side dish graces our Thanksgiving table every year.
INGREDIENTS IN STUFFED MUSHROOMS
- WHITE MUSHROOMS – I like to use regular white button mushrooms. You could also use cremini mushrooms, portobello, or baby bella mushrooms. Larger mushrooms aren’t necessarily better than smaller mushrooms. You want a mushroom that’s the perfect bite size.
- SAUSAGE
- ONION
- GARLIC
- CREAM CHEESE – you could use fat free cream cheese. This holds the stuffing together.
- EGG YOLK
- PARMESAN CHEESE
- CHICKEN BROTH
HOW TO MAKE STUFFED MUSHROOMS
- Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.
- Chop stems finely and set aside.
- In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.
- Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
- In a mixing bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir cream cheese mixture together and refrigerate for a short time to firm up.
- Smear stuffed mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
- Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving. Store leftovers in an airtight container in the fridge.
OTHER EASY APPETIZERS
OTHER MUSHROOM RECIPES:
Stuffed Mushrooms
Stuffed Mushrooms that are Keto friendly and low-carb. One of my favorite appetizers.
- 24 ounces white button mushrooms
- 1/3 pound hot pork sausage
- ½ whole medium onion, finely diced
- 4 cloves garlic, finely minced
- 8 ounces , cream cheese
- 1 whole egg yolk
- ¾ cups Parmesan cheese, grated
- 1/3 cup cooking broth or white cooking wine
- salt and pepper, (to Taste)
-
Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.
-
Chop mushroom stems finely and set aside.
-
In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.
-
Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
-
In a mixing bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
-
Smear mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
-
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you’re feeling fancy.
