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Stupid Good Sausage-Stuffed Mushrooms {Low-Carb and Gluten-Free}

PER 4-mushroom serving: CALORIES 536 | FAT 48g | CARBOHYDRATES 6g | FIBER 1g | NET CARBOHYDRATES 5g | PROTEIN 20g

These are called "stupid good" for a reason. With just 5g of net carbs and 48g of fat per serving, they're a keto-lover's dream. Stuffed with a creamy and cheesy sausage mixture, these low-carb stuffed mushrooms will be a hit as an appetizer, snack, or side dish. They're also perfect for a potluck!

This recipe is:

  • Keto-friendly
  • Low-carb
  • Gluten-free
  • Grain-free
  • Sugar-free

Other keto-friendly appetizers you may like:



  • 1 pound button mushrooms (about 20-24)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 pound ground Italian sausage (sweet or spicy)
  • 1/2 cup Parmesan cheese, grated (plus more for garnish)
  • 1/2 cup (4 ounces) cream cheese, softened
  • 2 tablespoons fresh parsley, chopped
  • Kosher salt and pepper to taste


  1. Preheat oven to 375°F. Cut off mushroom stems and finely chop. In a large bowl, toss mushroom caps with olive oil and a pinch of salt/pepper, then line them on a lightly sprayed/greased sheet pan (cavity side up).
  2. Melt butter in a skillet at medium heat and add chopped mushroom stems and garlic. Cook, stirring constantly for about 2 minutes until it begins to soften.
  3. Add Italian sausage and cook until browned and broken up (about 5 minutes). Drain and discard excess grease. In a bowl, mix sausage with Parmesan, cream cheese, and chopped parsley.
  4. Stuff each mushroom cap with sausage mixture and roast in oven for 15-20 minutes until mushrooms are soft and tender. Garnish each stuffed mushroom with extra Parmesan cheese.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: 5-6

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Nutrition Info

Ideal Ratio Recipe Ratio
81% Fat
15% Protein
4% Carbs

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