Looking for a keto-friendly appetizer that’s easy, flavorful, and guaranteed to impress? Say hello to Keto Sausage Stuffed Mushrooms! These bite-sized treats are packed with cheesy, savory sausage, topped with crunchy almonds, and completely low-carb—making them perfect for keto or low-carb diets, parties, or even weeknight snacks.
Why You’ll Love These Mushrooms
These stuffed mushrooms are:
- Easy to make – prep, stuff, and bake.
- Flavor-packed – a mix of mild and hot Italian sausage with creamy cheeses and smoky almonds.
- Low-carb and keto-friendly – perfect for keeping your macros on track.
They’re also visually stunning, making them a crowd-pleaser for any gathering.
Ingredients
For 24 stuffed mushrooms, you’ll need:
- 24 fresh mushrooms, stems discarded
- 1/2 lb mild Italian sausage
- 1/2 lb hot Italian sausage
- 1/4 cup minced shallots
- 1 tsp minced garlic
- 2 oz cream cheese
- 1 tbsp almond flour
- 1/2 cup grated smoked provolone
- 1/2 cup shaved Parmesan
- 1/4 cup chopped smokehouse almonds
- Fresh parsley for garnish
Instructions
- Preheat Oven: 375°F (190°C).
- Prep Mushrooms: Clean mushrooms with a damp cloth, remove stems, and place caps on a parchment-lined baking sheet, tops facing down.
- Cook Sausage: In a skillet, cook both sausages with garlic and shallots, breaking up the meat as it cooks. Drain excess fat.
- Make Filling: Remove pan from heat. Stir in cream cheese until melted, then almond flour, provolone, and Parmesan until smooth.
- Stuff Mushrooms: Spoon filling into each mushroom cap and top with chopped almonds.
- Bake: Bake for 25 minutes until mushrooms are cooked through and the filling is bubbly and golden.
- Serve: Let rest 5 minutes, garnish with parsley, and enjoy!
Tips & Tricks
- Prevent soggy mushrooms: Dry mushrooms thoroughly or lightly salt and let sit before stuffing.
- Creamier filling: Add extra cream cheese or a splash of heavy cream.
- Golden top: Sprinkle extra Parmesan with almonds for a golden finish.
- Size variations: Mini mushrooms: bake 15–20 min. Large mushrooms: add filling, bake 5–10 min longer.
- Extra flavor: Add herbs like thyme, rosemary, or smoked paprika.
- Party-ready: Serve with toothpicks and garnish with parsley or microgreens.
- Dairy-free option: Substitute vegan cream cheese and cheese.
- Storage: Refrigerate in an airtight container for up to 3 days; reheat in oven at 350°F for 10–12 minutes.
Keto Sausage Stuffed Mushrooms FAQ
1. Can I make these ahead of time?
Yes! Prep caps and filling separately in the fridge, then assemble and bake right before serving.
2. Can I freeze them?
Absolutely! Freeze assembled mushrooms on a sheet pan until firm, transfer to a freezer-safe container, and bake straight from frozen (add a few extra minutes).
3. Can I use other mushrooms?
Cremini or button mushrooms work best, but portobello mushrooms can be used for larger servings.
4. What can replace almonds?
Panko crumbs, crushed pork rinds, or other nuts like pecans or walnuts work well for keto-friendly crunch.
5. How spicy are these mushrooms?
Mild heat from the hot Italian sausage. Use all mild sausage if you prefer less spice, or add red pepper flakes for extra kick.
6. Are they gluten-free?
Yes! Almond flour replaces traditional breadcrumbs.
7. Can I make them vegetarian?
You can swap sausage with plant-based sausage or sautéed veggies, though flavor will be slightly different.
Final Thoughts
Whether it’s a holiday party, game night, or quick weeknight snack, these Keto Sausage Stuffed Mushrooms are flavorful, easy to make, and perfectly low-carb. They’re cheesy, savory, and topped with crunchy almonds for a crowd-pleasing bite.
Make a double batch—you’ll want seconds!.
Makes 24 stuffed mushrooms
Enjoy!
Looking for more simple appetizers?
- Simply Delicious Deviled Eggs
- Grilled Polenta and Vegetable Stacks
- Roasted Red Pepper Hummus
- Coronation Chicken Salad (Curry Chicken Salad)
Ingredients
- 24 fresh mushrooms stems discarded
- 1/2 pound mild Italian sausage
- 1/2 pound hot Italian sausage
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 2 ounces cream cheese
- 1 tablespoon almond flour
- 1/2 cup grated smoked provolone
- 1/2 cup shaved parmesan
- 1/4 cup smokehouse almonds chopped
- chopped fresh parsley for garnish
Instructions
- Pre heat oven to 375 degrees F.
- Gently clean mushrooms with a damp cloth or paper towel
- Remove stems and place mushroom caps on a parchment lined baking with the tops facing down.
- In a pan, add the two kinds of sausage, garlic, shallots and cook over medium heat while breaking up the sausage with a wooden spoon or spatula. add a drizzle of olive oil of the meat starts sticking to the bottom of the pan. drain off any extra fat once the meat is cooked though.
- Remove pan from heat and stir in the cream cheese until melted and blended throughout. Add the almond flour and stir to combine.
- Add the remaining two cheeses and stir until melted and well combined.
- Spoon a heaping amount of the sausage mixture into each mushroom cap pressing it in with your hands to form a nice hump.
- Top each mushroom with the chopped almonds, pressing them in a bit to stick to the top.
- Place mushrooms in the pre heated oven and bake for 25 minutes until the mushrooms are cook through and filling is bubbly and browned on top.
- Let the mushrooms sit for about 5 minutes before serving. Enjoy!
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