Low Carb Sausage Stuffed Mushrooms are my all-time favorite appetizer! Every bite of these baked mushrooms stuffed with sausage and herbs explodes with savory flavors. Make the filling for this delicious keto party appetizer ahead of time for easy entertaining.
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These flavor-packed Sage Sausage Stuffed Mushrooms are a crowd pleaser for your next family gathering. Meaty mushrooms stuffed with savory Italian sausage and fresh sage blend effortlessly with melty parmesan and mascarpone cheeses. These twice-baked stuffed mushrooms with sausage make the perfect Italian finger food appetizer.
Did you know mushrooms are around 90% water? As a result, many stuffed mushroom recipes create a soggy watery filling. These simple stuffed mushrooms roast twice in the oven to prevent this common issue. The key to this recipe is roasting the mushrooms first on a wire rack upside down before filling them. As a result, the excess water drains onto a baking sheet below, rather than soaking the sausage stuffing mixture. Crispy on the outside and creamy on the inside, this oven-baked cremini mushroom appetizer is incredibly indulging!
Why This Recipe Works?
- This easy cremini mushroom appetizer comes together with just five minutes of prep.
- Twice-baked stuffed mushrooms are the perfect make-ahead appetizer for any event in the future.
- Easily convertible to gluten-free mushrooms.
- Easily convertible to vegan.
- Keto-friendly appetizer.
- These creamy stuffed mushrooms are perfect for feeding a crowd.
- This is the best sausage stuffed mushroom recipe ever!
Ingredients For Low Carb Sausage Stuffed Mushrooms
- Mushrooms – I use cremini mushrooms as I love their bold flavor. However, any bite-sized mushrooms such as white button mushrooms are suitable substitutes.
- Italian Sausage – Italian sausage works the best for stuffing these mushrooms. The savory sausage blends well with cheeses and is a delicious protein addition to this mushroom appetizer. Alternatively, chicken sausage or turkey sausage are also great substitutes.
- Parmesan Cheese – Freshly grated Parmesan cheese adds a delicious savory bite to the filling and garnish.
- Mascarpone Cheese - Mascarpone cheese is very soft and mild. Marscapone also works as a binder in sausage filling for these cheesy stuffed mushrooms. Alternatively, cream cheese works as a great alternative if you cannot find mascarpone cheese.
- Wine – The marsala wine (or sherry) adds a delicious umami flavor to the stuffed mushroom filling.
- Sage & Parsley – I use dried sage; however, fresh sage also works nicely. In addition, when garnished with chopped fresh parsley, these easy sausage stuffed mushrooms are mouth-watering and truly irresistible.
- Bread Crumbs – The breadcrumbs create a deliciously crispy texture and savory flavor. Alternatively, skip the breadcrumbs or use gluten-free bread for a gluten-free option.
- Garlic – Mushrooms and garlic go together like bread and butter. They are two ingredients that generally always pair well.
- Shallots –I love shallots as they are mild and sweet. Similarly, red onions or green onions are also suitable substitutes.
- Egg- Egg works as a binder and creates a firm structure to the sausage herb stuffing mixture. For a vegan option, skip the egg and use a vegan cheese.
- Extra Virgin Olive Oil- Olive oil adds healthy fats to these low-carb mushrooms.
How To Make Sausage Stuffed Mushrooms
- First, preheat the oven to 400 degrees, line a baking dish or baking sheet with foil, and place a wire rack on top.
- Next, with the mushroom stems removed, clean the mushroom caps with a damp cloth to remove any dirt.
- Then, toss the mushrooms with two tablespoons of olive oil and place them in a single layer, stem side down on the wire rack. Bake the mushroom caps at 400 degrees for ten minutes.
- Remove from the oven and set aside to let the excess water in the mushroom caps drain while you prepare the Italian sausage filling. Turn oven temperature down to 350 degrees.
- Next, add the sausage to a large skillet over medium heat with one tablespoon of olive oil and sauté (Remove sausage casings if needed). Continue to cook the sausage, breaking the meat up with a wooden spoon until browned. Remove with a slotted spoon to a bowl and set aside.
- Next, in the same pan used to brown the sausage, add the diced shallots and saute over medium heat for four minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Next, add marsala or sherry wine and stir until mostly evaporated, scraping up any browned bits from the sausage on the bottom of the pan.
- Add the shallot, garlic, and marsala mixture to the bowl with the sausage and stir together to combine.
- Next, add the ground sage, parmesan cheese, mascarpone cheese (or cream cheese), and egg to the sausage filling mixture and stir until combined.
- Fill each mushroom generously with the Italian sausage filling. Then place them back on the wire rack lined baking sheet, filling side up. Bake the filled mushrooms at 350 degrees for 20 minutes or until golden brown on top.
- Finally, remove the stuffed mushrooms from the oven and top with freshly grated parmesan cheese and fresh chopped parsley and serve warm.
- Gluten-Free Stuffed Mushrooms: To make this recipe gluten-free, omit the breadcrumbs or use gluten-free bread crumbs.
- Vegan Stuffed Mushrooms: To convert these stuffed mushrooms to a vegan variation, use plant-based sausage and vegan cheese as a binder.
- Air Fryer Sausage Stuffed Mushrooms: This recipe is air fryer friendly. To prepare, make in batches, so the mushrooms are well spaced in the air fryer.
- Try another mushroom: Alternatively, white button mushrooms are an excellent substitute for crimini mushrooms. However, I am partial to the extra bold flavor of the brown cremini mushrooms.
- Different fillings - These portk stuffed mushrooms are great with a variety of fillings such as an olive tapenade or cream cheese, pepper jack cheese and jalapenos.
What to serve with Sausage Stuffed Mushrooms?
- Garlic bread
- As a side to pasta
- As a side to soup
- Serve with a steak or salad
Storage suggestions for leftovers?
Store the stuffed mushrooms in an airtight container and refrigerate them. They will keep fresh for about 4-5 days. Reheat them for about 5-10 minutes at 350 degrees.
Cooking the mushrooms too close together or soaking them in water causes them to steam instead of roast. Damp mushrooms steam as the water evaporates, resulting in a rubbery texture. When cleaning the mushrooms, wipe the mushroom caps with a damp towel to brush away any dirt but do not soak them underwater.
By roasting the mushrooms twice, we first remove the excess moisture and then bake them to perfection with the sausage filling.
Yes, stuffed mushrooms are delicious when served at room temperature. The sausage filling can be made in advance, and the mushrooms baked right before serving.
Yes, store the already cooked sausage stuffed mushrooms in an airtight container in the freezer. If making for a party, make the sausage filling ahead of time and freeze. Then use fresh mushrooms on the day of the event.
The cooked sausage stuffed mushrooms will stay fresh if refrigerated in an airtight container for 4-5 days in the refrigerator.
- Roast the mushrooms before filling them with the sausage mixture to release excess moisture.
- To make these sausage stuffed mushrooms in advance, make the sausage stuffing and refrigerate in an airtight container for up to three days. Roast the mushrooms the day they are meant to be enjoyed for best results.
More Appetizer Recipes
- Sun-Dried Tomato, Feta and Pesto Palmiers
- Easy Cheesy Jalapeño Corn Bites
- Slow Roasted Tomato, Ricotta and Pesto Crostini
Sausage and Sage Stuffed Mushrooms
- 36 baby bella crimini mushrooms
- 1 lb ground Italian sausage
- ½ cup Italian style bread crumbs
- ⅓ cup freshly grated parmesan cheese
- 4 ounces mascarpone cheese
- ¼ cup marsala cooking wine or sherry wine
- 2 garlic cloves (minced)
- 2 shallots (diced)
- 2 teaspoons dried sage (2 tablespoon if using fresh sage)
- 1 large egg
- 3 tablespoons olive oil
- Preheat the oven to 400 degrees and line a baking sheet with foil and place a wire rack on top
- Clean the mushrooms with a damp cloth to remove any dirt and remove stems.
- Toss the mushroom caps 2 tablespoons olive oil and place them stem side down on the wire rack.
- Bake at 400 for 10 minutes.
- Remove from the oven and set aside to let the excess water in the mushroom caps drain while you prepare the cheesy sausage filling.
- Turn oven temperature down to 350 degrees
- Remove casings from the sausage (if needed) and sauté in a large skillet with 1 tablespoon olive oil over medium high heat until browned braking the meat up with a wooden spoon.
- Once the sausage is browned, remove with a slotted spoon to a bowl and set aside.
- Sauté diced shallots over medium heat for 4 minutes in the oil left from the browned sausage.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add marsala or sherry wine and stir until mostly evaporated scraping up any browned bits from the bottom of the pan from the sausage.
- Add the shallot, garlic and marsala mixture to the bowl with the sausage and stir together to combine.
- Add the ground sage, parmesan cheese, mascarpone cheese and egg to the sausage mixture and stir until combined.
- Take the mushrooms and fill them generously with the sausage mixture, then place them back on the wire rack filling side up. Once all mushrooms are filled, place back in the oven at 350 degrees for 20 minutes or until golden brown on top.
- Remove from the oven and garnish with freshly grated parmesan and parsley. Serve warm.
These were absolutely fantastic. Everyone loved them and they were even great as leftovers. Baking the mushrooms once before stuffing them was such a great trick to prevent soggy mushrooms!