Keto Sausage-Stuffed Mushrooms with Creamy Parmesan

Why You’ll Love This Recipe

• Classic Italian sausage flavor meets creamy, garlicky filling—rich, savory, and ultra-satisfying.
• Truly keto-friendly with smart low-carb swaps and no breadcrumbs required.
• Works for bite-sized appetizers (cremini) or hearty main dish portions (portobello).
• Make-ahead friendly and bakes in one pan for easy entertaining.

Grocery List

• Produce: Cremini or portobello mushrooms, garlic, parsley
• Dairy: Cream cheese, Parmesan
• Pantry: Olive oil, salt, black pepper, crushed red pepper (optional), pork rinds (optional)

Full Ingredients

For the mushrooms

• 24 medium cremini mushrooms (about 1.5 lb / 680 g), or 6 small portobello caps (4–5 inches wide)
• 1 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For the sausage filling

• 1 lb (450 g) Italian sausage, casings removed (mild or hot)
• 3 garlic cloves, minced
• 6 oz (170 g) cream cheese, softened
• 1/4 cup (22–25 g) finely grated Parmesan
• 2 tbsp finely chopped fresh parsley
• Pinch of crushed red pepper flakes (optional)

For topping

• 1/4 cup (22–25 g) finely grated Parmesan
• Optional crunchy keto topping: 1/3 cup (about 15 g) crushed pork rinds mixed with 1 tbsp olive oil

To finish

• Extra chopped parsley, for garnish
• Optional: fine lemon zest or a light squeeze of lemon to brighten

Step-by-Step Instructions

Step 1: Preheat and prepare your pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking. Set aside.

Step 2: Clean and pre-bake the mushroom caps

Wipe the mushrooms clean with a slightly damp towel or a soft brush (avoid soaking). Twist out the stems and finely chop them; you will use them in the filling. If using portobello caps, you may gently scrape out the gills with a spoon to make more room and reduce moisture (optional). Toss the caps with 1 tbsp olive oil, salt, and pepper. Arrange cavity-side down and pre-bake to release excess moisture: 8 minutes for cremini, 10 minutes for portobello. Remove from the oven and flip cavity-side up to cool slightly while you make the filling.

Step 3: Brown the sausage

Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spatula, until browned and no longer pink, 6–8 minutes. Spoon off excess fat if needed, leaving about 1–2 teaspoons in the pan for flavor.

Step 4: Sauté stems and garlic

Add the finely chopped mushroom stems to the skillet. Cook, stirring, until most of their moisture has evaporated and the pan looks relatively dry, 3–4 minutes. Add the minced garlic (and red pepper flakes if using) and cook just until fragrant, 30–60 seconds. Remove the pan from the heat.

Step 5: Make the creamy filling

In a mixing bowl, stir the softened cream cheese until smooth. Fold in the hot sausage mixture, 1/4 cup Parmesan, and parsley. Taste and adjust seasoning with a pinch of salt and black pepper if needed. The mixture should be thick, scoopable, and well-seasoned.

Step 6: Stuff and top

Arrange the pre-baked mushroom caps cavity-side up on the sheet pan. Spoon or scoop the filling generously into each cap, mounding slightly. Sprinkle evenly with the remaining 1/4 cup Parmesan. If using the optional crunchy topping, mix crushed pork rinds with 1 tbsp olive oil and scatter a light layer over the Parmesan for extra crispness.

Step 7: Bake to golden perfection

Bake until the mushrooms are juicy and the tops are golden with small browned spots—12–15 minutes for cremini or 16–20 minutes for portobello. For deeper color, broil 1–2 minutes at the end. Let rest 5 minutes, then garnish with chopped parsley and, if you like, a whisper of lemon zest or a tiny squeeze of lemon. Serve warm.

Pro Tips

• Room-temperature cream cheese blends smoothly and prevents a grainy filling.
• Pre-baking the caps drives off moisture, keeping the filling rich instead of watery.
• Cook the chopped stems until the pan looks nearly dry—this concentrates mushroom flavor and keeps the texture creamy, not loose.
• Use convection (if available) and position the pan in the upper third of the oven for even browning.
• A brief broil at the end adds irresistible golden edges; watch closely to avoid over-browning.

Variations

• Jalapeño-Popper Style: Stir 1–2 finely chopped jalapeños into the filling and swap parsley for chives. Add an extra sprinkle of Parmesan on top.
• Spinach-Artichoke: Fold 1/2 cup finely chopped, well-drained spinach and 1/4 cup chopped artichoke hearts (patted dry) into the cream cheese. Keep it keto by watching added liquids.
• Pesto-Mozzarella: Mix 1–2 tbsp basil pesto into the filling and finish with a little shredded low-moisture mozzarella before baking.

Storage & Make-Ahead

Assemble up to 24 hours in advance: prep, fill, and refrigerate the raw stuffed caps (skip toppings until just before baking). Bake straight from the fridge, adding 2–3 minutes if needed. Leftovers keep 3–4 days in an airtight container; reheat at 350°F (175°C) for 8–10 minutes or briefly in the microwave, then broil to re-crisp. For longer storage, bake first, cool, and freeze in a single layer; reheat from frozen at 375°F (190°C) for 15–20 minutes.

Nutrition (per serving)

Approximate per serving (1/6 of recipe, about 4 stuffed cremini or 1 stuffed portobello), without optional pork rind topping: 360 calories; 31 g fat; 6 g total carbs (about 5 g net); 1 g fiber; 15 g protein. Nutrition will vary with sausage type and mushroom size.