Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowThese keto stuffed mushrooms taste so satisfying that everyone will ask for the recipe. (Hint: there’s a lot of sausage, bacon, and cheese involved!) If you like my other cheesy keto appetizers, like spinach artichoke dip, keto crab rangoon, or spinach stuffed mushrooms, you’ll love the stuffing in these mushrooms just as much. Make them with me for a hearty app that will please a crowd — and no one will know they’re keto.
Why You Need My Keto Stuffed Mushroom Recipe
- Delicious bacon, garlic, and cheese flavors
- Creamy sausage filling with crispy bacon
- Common ingredients
- Quick prep time with simple steps
- 6.2g net carbs per serving (or less than 2.1g per mushroom)
- Naturally gluten-free and low carb appetizers!
Ingredients & Substitutions
Here I explain the best ingredients for my keto stuffed mushrooms recipe, what each one does, 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.
TIP: Remove mushroom stems fast!
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.
- 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.
What about salt and pepper?
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.
How To Make Keto Stuffed Mushrooms
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep mushrooms. Preheat the oven. Line a sheet pan with parchment paper or foil. Place the mushroom caps, open side up, on the sheet pan with space between them. Set aside.
- Cook bacon. Arrange bacon in a single layer on a cold large skillet. Heat over medium heat, turning occasionally, until browned and crispy. Remove bacon to a paper towel lined plate, leaving remaining grease in the skillet, and set aside.
- Saute garlic. Add minced garlic to the skillet. Saute until fragrant.
- Cook sausage. Add ground sausage. Cook, stirring and breaking apart with a spatula, until browned and cooked through. Drain excess grease.
- Add cheeses. Stir in the cream cheese, fresh parsley, mozzarella, and parmesan, until smooth.
- Add bacon. Chop or crumble the bacon. Stir into the sausage mixture.
- Stuff. Spoon the sausage cream cheese mixture into the keto stuffed mushroom caps, filling them very full.
- Top. Add more mozzarella on the top. Press the cheese into the tops of low carb stuffed mushrooms to help it stick.
- Bake. Cook keto stuffed mushrooms in the oven until the tops are golden brown. Cover the top with foil (make sure the foil is not touching the cheese), and continue baking until mushrooms are soft.
More Keto Appetizer Recipes
If you liked my keto stuffed mushrooms, and you’re looking for more low carb appetizer recipes, here are some of my other favorites that please any crowd:
My Tools For This Recipe
- Sheet Pan – My favorite one is available at Amazon or Target, and it’s warp-resistant, so the mushrooms won’t roll around as you bake them.
- Large Skillet – I love this one for even heating.
Keto Stuffed Mushrooms
These keto stuffed mushrooms are loaded with flavor from bacon, sausage, garlic, cream cheese, mozzarella, and parmesan. So easy to make!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper or foil.
-
Place the mushroom caps (without stems), open side up, on the sheet pan, with space between them. Set aside.
-
Arrange the bacon in a single layer on a cold large skillet. Heat over medium heat for about 10 minutes, turning occasionally, until browned and crispy. Remove the bacon to a paper towel lined plate, leaving the bacon grease in the skillet, and set aside.
-
Add the minced garlic to the skillet. Saute for about 1 minute over medium heat, until fragrant.
-
Add the ground sausage. Increase heat to medium-high. Cook, stirring and breaking apart with a spatula, for 8-10 minutes, until browned and cooked through. Drain any grease from the skillet.
-
Stir in the cream cheese, fresh parsley, 1/4 cup of mozzarella, and 1/4 cup of parmesan, until smooth.
-
Chop or crumble the bacon. Stir into the sausage mixture.
-
Spoon the sausage filling into the mushroom caps, filling them very full.
-
Top the mushrooms with remaining 1/4 cup mozzarella, about 3/4 teaspoon per mushroom. Press the cheese into the tops to help it stick.
-
Bake keto stuffed mushrooms for 10 minutes, until the cheese is golden brown.
-
Tent the top with foil (make sure the foil is not touching the cheese), and bake about 10 more minutes, until the mushrooms are soft.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 3 stuffed mushrooms
- Store: Let stuffed mushrooms cool, then keep in an airtight container in the fridge for up to 4 days.
- Reheat: Bake at 350 degrees F for 10 minutes or microwave until warm.
- Freeze: Freeze on a baking sheet first, then transfer to a container and freeze for up to 3 months. Thaw in the fridge or reheat from frozen at 350 degrees F.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Stuffed Mushrooms Recipe
8 Comments
Lynn
0I used your basic recipe but did a fridge dump. I had bacon already cooked for salads, whipped cream cheese (not ideal) jimmy deans hot sausage, garlic (goes in everything) and Italian 6 cheese. No fresh parsley, I threw in green onions and a jalapeño. I also cleaned and chopped the stems and add them to the sausage as it cooked. Hate to waste anything. They turned out really good. Next time I will buy the right stuff and try it the way it is written by you. Thank you.
SANDY
0Where do all the carbs come from-seems like it should be almost zero carbs with the ingredients used.
Wholesome Yum D
0Hi Sandy, There are 3 mushrooms per serving and mushrooms contain carbs.
Erin
0I just whipped this up. Literally just finished. Holy WOW! This is definitely my go to for chocolate and sweets craving?
Kara
0Bacon and sausage made these the best stuffed mushrooms I’ve ever had, keto or not!
Faye R
0These are always a hit! The last time I made them for a party I hid a few for me 🙂
Kay
0So delicious! I make these for dinner and serve with a green salad as a side. I forgot to add the bacon once but still delicious!I have also served these as appetizers for company. Everyone loves them and nobody knows or cares it’s a keto recipe.
Journa Liz Ramirez
0These keto-stuffed mushrooms are so good! It’s easy to make and my family loves them so much. It’s so delicious and so satisfying! We’ll surely make this again.