Keto stuffed mushrooms come together just as fast as my vegetarian spanakopita stuffed mushrooms, but are more filling and hearty.
Ingredients & Substitutions
Here I explain the best ingredients for keto stuffed mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Mushrooms – Cremini are my favorite variety, but white mushrooms work as well. Wipe with a damp paper towel to remove excess dirt and detach stems.
Bacon – If you aren’t a fan of cooking bacon on a skillet, you can try air fryer bacon or bacon in the oven. However, you will need extra cooking fat to brown the sausage. Garlic – Mince it fresh for the best flavor, or use jarred minced garlic. Ground Italian Sausage – Use any spice level you prefer. You can also substitute ground beef or ground turkey if you prefer. Cream Cheese – My keto stuffed mushrooms recipe uses a full-fat variety, but lower fat versions (or neufchâtel cheese) will also work. Fresh Parsley – Although fresh is best, you could use 2 teaspoons dried parsley instead of the 2 tablespoons fresh. You could also substitute fresh basil, or use 2 teaspoons Italian seasoning instead. Mozzarella Cheese – You can shred fresh or get pre-shredded. Cheddar cheese would also taste great! Grated Parmesan Cheese – I used parmesan cheese in a shaker for convenience, but freshly grated parmesan would give you a fresher, creamier taste.
How To Make Keto Stuffed Mushrooms
This section shows how to make low carb stuffed mushrooms, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. To remove stems for keto stuffed mushrooms, hold the mushroom head with a good grip, place your thumb against the stem and gently push toward your index finger. The stem should pop out in a single piece. This recipe doesn’t have any, because ground sausage is typically already seasoned well, and several of the other ingredients are salty. However, you can lightly season the mushrooms if you like.
Storage Instructions
Store: Let keto stuffed mushrooms cool completely. Place in an airtight container and store in the refrigerator for up to 4 days. Reheat: Place mushrooms on a baking sheet and bake at 350 degrees F (176 degrees C) for about 10 minutes or until warmed through. Reheating in the microwave also works. Freeze: Cool mushrooms completely. Place on a parchment lined baking sheet in the freezer for 2 hours. Once frozen solid, transfer to an airtight freezer-safe container or freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge, or reheat directly from frozen at 350 degrees F.
More Keto Appetizer Recipes
If you liked these keto stuffed mushrooms, and you’re looking for some delicious low carb appetizers recipes, here are some of my favorites that please any crowd: Please enter your first name for your account. Your saved recipe will also be sent to your email.
