These sausage stuffed mushrooms are a flavorful and satisfying dish that fits perfectly into a ketogenic lifestyle. They are easy to make, customizable, and can be served as an appetizer, side dish, or even a main course. This recipe is naturally low in carbs, gluten-free, and doesn't require any special ingredients or weird swaps.
Why You'll Love This Recipe
- Low Carb and Keto-Friendly: This recipe is perfect for those following a ketogenic or low-carb diet.
- Easy to Make: With simple steps and readily available ingredients, this dish comes together quickly.
- Versatile: Customize the filling with your favorite cheeses, meats, and spices.
- Delicious: The combination of savory sausage, creamy cheese, and earthy mushrooms creates a flavor explosion.
- Great for Any Occasion: Serve these stuffed mushrooms as an appetizer at parties, a side dish with dinner, or a satisfying snack.
Ingredients
The beauty of this recipe lies in its simplicity. Here's what you'll need:
- Mushrooms: White mushrooms or cremini mushrooms are great choices due to their mild flavor and suitable size for stuffing. Portobello mushrooms can also be used for a larger, more substantial serving.
- Sausage: Italian sausage (mild or spicy), breakfast sausage, turkey sausage, or even vegetarian sausage can be used. Just be mindful of hidden sugars in packaged sausages.
- Cheese: Cream cheese is a must for a creamy filling. Parmesan cheese adds a salty and nutty flavor, and cheddar, mozzarella, or Gruyere can be incorporated for added depth. Use full-fat cheese.
- Aromatics: Onion and garlic add a savory base to the filling.
- Seasoning: Italian seasoning, salt, and pepper enhance the overall flavor profile.
- Optional Add-ins: Almond flour can be used as a binder. White wine to deglaze the pan.
Step-by-Step Instructions
1. Prepare the Mushrooms:
- Preheat your oven to 350°F to 425°F depending on the recipe you follow.
- Wash the mushrooms and gently remove the stems. Finely chop the stems; you'll be using them in the filling.
- Place the mushroom caps in a shallow bowl and toss with olive oil and a sprinkle of sea salt.
2. Make the Sausage Filling:
- Heat olive oil (or butter) in a medium skillet over medium heat.
- Add the sausage, crumbling it with a wooden spoon, and cook until browned. If using venison sausage, cook until no longer pink. Then, remove from skillet and set aside.
- Add the chopped mushroom stems and onions to the skillet and cook until softened. Stir in garlic and cook for another 2-3 minutes until fragrant.
- Deglaze the pan with white wine and simmer until the wine has evaporated.
- Stir in almond flour (if using) and Italian seasoning until combined.
- Add cream cheese and continue cooking until the mixture is well combined and creamy. Incorporate Parmesan cheese.
3. Stuff and Bake:
- Arrange the mushroom caps in a single layer in a baking dish or on a baking sheet. A smaller baking dish or mini muffin pan can help keep the mushrooms close together and prevent them from falling over. A rimmed baking sheet with a wire rack is recommended to prevent soggy bottoms.
- Generously fill each mushroom cap with the sausage mixture.
- Sprinkle with additional Parmesan cheese or shredded cheddar, if desired.
- Bake until the stuffing is browned and the mushrooms are tender, about 15-35 minutes. Broil for the last few minutes to brown the cheese.
4. Serve:
- Let the mushrooms cool slightly before serving.
- Garnish with fresh parsley, if desired.
Tips and Variations
- Cheese Variations: Experiment with different cheeses like mozzarella, Gruyere, or a Cheddar Gruyere blend.
- Spice It Up: Use spicy Italian sausage, add red pepper flakes, hot sauce, or sriracha to the filling.
- Add Veggies: Incorporate chopped bell peppers, spinach, or other low-carb vegetables into the filling.
- Herb It Up: Add fresh herbs like chives, parsley, basil, or oregano to the stuffing mixture.
- Make It Vegetarian: Replace the sausage with chopped broccoli florets, nuts, or other vegetarian alternatives.
- Use a Food Processor: For a smoother, creamier filling, use a food processor to combine the filling ingredients.
- Air Fryer Option: Try making these stuffed mushrooms in an air fryer for a quicker cooking time.
- Portobello Mushrooms: Use Portobello Mushrooms for a large sausage stuffed mushroom.
Serving Suggestions
- Appetizer: Serve as a crowd-pleasing appetizer for parties or gatherings.
- Side Dish: Pair with a protein like beef, chicken, venison, or fish and a side salad for a complete meal.
- Main Course: Serve over zucchini noodles or pesto zucchini noodles for a low-carb and satisfying meal.
Make-Ahead and Storage Instructions
- Make Ahead: You can stuff the mushrooms ahead of time and refrigerate them for up to 3 days before baking.
- Storage: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: You can freeze stuffed mushrooms before or after baking. Place them on a baking sheet and freeze for an hour or so before transferring them to a freezer bag to prevent sticking. However, freezing may result in a watery texture upon thawing.
Common Mistakes to Avoid
- Overcrowding the Pan: Avoid overcrowding the baking dish, as this can steam the mushrooms and make them watery.
- Using High-Moisture Mushrooms: Cremini mushrooms are lower in moisture than other mushrooms.
- Skipping the Wire Rack: Using a baking sheet with a wire rack helps prevent soggy bottoms.
Nutritional Information
Nutritional information will vary depending on the specific ingredients used. However, this recipe is generally low in carbs, high in fat, and moderate in protein, making it suitable for a ketogenic diet.
Read also: Sausage Recipes for Keto Diet
Read also: Delicious Keto Stuffing
Read also: Turkey Sausage on Keto