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posted by Christy Denneyon Dec 28, 2022 (updated Mar 24, 2023) 70 comments »
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This Stuffed Mushroom recipe is one of my favorite appetizers and gluten-free! This easy recipe for cream cheese stuffed mushrooms is always a potluck favorite. Low-carb and Keto friendly, these are great for anyone, anytime.
STUFFED MUSHROOMS
They say your taste buds change every 7 years. It must be true.
I used to hate mushrooms and now I love them.
How can you go wrong with cream cheese and sausage stuffed mushroom recipe? I couldn’t stop eating them. The flavors are unreal.
The best part about these is that they are a simple recipe and very forgiving. You can prepare them, freeze them, then thaw and bake when needed.
An added bonus is that their Keto friendly. Keto is all the rage these days and everyone is looking for low-carb options like this low-carb cloud bread.
I’m all about simplifying my life during this crazy holiday season so I can enjoy it. This side dish graces our Thanksgiving table every year.
INGREDIENTS IN STUFFED MUSHROOMS
- WHITE MUSHROOMS – I like to use regular white button mushrooms. You could also use cremini mushrooms, portobello, or baby bella mushrooms. Larger mushrooms aren’t necessarily better than smaller mushrooms. You want a mushroom that’s the perfect bite size.
- SAUSAGE
- ONION
- GARLIC
- CREAM CHEESE – you could use fat free cream cheese. This holds the stuffing together.
- EGG YOLK
- PARMESAN CHEESE
- CHICKEN BROTH
HOW TO MAKE STUFFED MUSHROOMS
- Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.
- Chop stems finely and set aside.
- In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.
- Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
- In a mixing bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir cream cheese mixture together and refrigerate for a short time to firm up.
- Smear stuffed mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
- Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving. Store leftovers in an airtight container in the fridge.
OTHER EASY APPETIZERS
- Spinach Artichoke Dip
- Easy Feta Dip
- Cowboy Caviar
- Hot Pizza Dip
OTHER MUSHROOM RECIPES:
- Creamy Mushroom and Sausage Pasta
- Crispy Baked Mushrooms
- Pesto Mushroom Chicken
- Pizza Stuffed Mushrooms
- Chicken Mushroom and Spinach Enchiladas
Stuffed Mushrooms
4.39 from 18 votes
Stuffed Mushrooms that are Keto friendly and low-carb. One of my favorite appetizers.
PrintPinRate
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
Servings: 24 servings
Ingredients
- 24 ounces white button mushrooms
- 1/3 pound hot pork sausage
- ½ whole medium onion, finely diced
- 4 cloves garlic, finely minced
- 8 ounces , cream cheese
- 1 whole egg yolk
- ¾ cups Parmesan cheese, grated
- 1/3 cup cooking broth or white cooking wine
- salt and pepper, (to Taste)
Instructions
Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.
Chop mushroom stems finely and set aside.
In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a mixing bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy.
Notes
Source: The Pioneer Woman
Cuisine: American
Course: Appetizer
Author: Christy Denney
All Recipes Appetizers Cheese Easter Recipes Feeding a Crowd Football Food Freezer Meals Gluten-Free Holiday Recipes Pork Sides Thanksgiving Recipes Tried and True Recipes Vegetable
originally published on Dec 28, 2022 (last updated Mar 24, 2023)
70 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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70 comments on “Stuffed Mushroom Recipe”
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MaryAnn Mecca — Reply
can I use ricotta instead of cream cheese
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Christy Denney — Reply
It will give it a different flavor but it’s worth a try!
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Jeanna — Reply
Hi,
In your directions you say Italian sausage and in your ingredient list you say hot pork sausage. Which do you actually use? Thanks so much! Love your recipes-
Christy Denney — Reply
Shoot you can use either. Sorry about that.
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Sherry — Reply
Best stuffed mushrooms ever. Simple to make, a little time consuming, but well worth it.
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Christy Denney — Reply
So good! Thank you!
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Hina — Reply
What is the recommendation for air fryer?
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Christy Denney — Reply
I would bake at the same temp for the same amount of time.
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Nicole — Reply
Wow! I love stuffed mushrooms and this might be my favorite recipe yet! These have so much flavor and are delicious. Thank you for an amazing recipe!
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Christy Denney — Reply
Thanks! I love them!
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Amy — Reply
These are amazing been making them for years!
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Christy Denney — Reply
Thank you!
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Beth — Reply
Do I freeze these before or after I bake them?
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Christy Denney — Reply
You can do it either way. I personally would freeze before baking.
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Kay — Reply
What is a good way to freeze? Prep and put in a baking sheet in the freezer, then when froze put in a Ziploc or tub? How does cooking instructions change when cooking from frozen?
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Christy Denney — Reply
Yes, exactly. That’s how I would do it. Prep and freeze on a baking sheet then transfer to a ziploc once solid. You might need to add 5-10 minutes to the cooking time.
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Elizabeth — Reply
I’ve been making this recipe for the past two thanksgivings and now for nye and it’s such a hit every. single. time!!! And I don’t like mushrooms! But I love this recipe!
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Emily — Reply
This looks delicious! I would like to make them for a baby shower I’m hosting soon because the couple loves stuffed mushrooms. Do you think I could make the mixture and prep the mushrooms the day before and then put them together and bake the day of ? Thanks for your help!
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Christy Denney — Reply
Emily,
Yes, these are perfect for making ahead of time. I always prep the day before.
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Alyssa — Reply
If I were going to serve these buffet style, do you think a chafing dish would dry them out? Or would you just serve them cold?! Trying to figure out the best way to serve these for a large crowd!
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Christy Denney — Reply
Definitely better hot. I think a chafing dish would work and would not dry them out.
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Emily — Reply
I’ve been making these for years! They’re the showstopper at every event. Even people that hate mushrooms have loved these and begged for the recipe! Seriously the best!
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Mary Jane sabbagh — Reply
How many links is a third of a pound of sausage, recipie looks great
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Christy Denney — Reply
It’s actually bulk sausage like Jimmy Dean (in the tube).
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Rosemary Merkel — Reply
Is it possible to make the filling ahead of time and keeping it for a day or two before stuffing the mushrooms
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Christy Denney — Reply
YES!! Absolutely okay. I do it all the time.
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The girl with the blue hat — Reply
Hey! Everyone loved the mushrooms . They taste heavenly but apparently cheese was all over the palce when i pulled them out of the oven . i wonder why
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Christy Denney — Reply
You want to kind of stand them so they hold each other up. That helps.
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D. Ridley — Reply
Cannot p rint recipe
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Christy Denney — Reply
Do you see the print button? What does it do?
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Christine — Reply
Mushrooms should be wiped off, not washed. They are high in water content. Read on Food Network/ The Kitchen. recipe sounds awesome, will try. Love you Ree
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kt — Reply
I love these mushrooms, so good! Quick question- is it normal to have a lot of water from the mushrooms on the baking sheet after baking them?
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Christy Denney — Reply
Yes. All mushrooms give off their juice. You could cook them less and they won’t water so much or cook them on a wire rack inside of a cookie sheet.
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kt — Reply
Thank you!
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Judy — Reply
do you think that crab meat would still taste great in these instead of sausage?
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Christy Denney —
Yes! I do.
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Crystal towns — Reply
Can you use portabella mushrooms instead of white? Or will it throw off the recipe? Anyone tried it?
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Christy Denney — Reply
They’re definitely bigger but I think they would work. Haven’t tried it though.
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Danielle — Reply
Does anyone know what kind of wine to use the only wine I’ve ever tried was Moscato lol
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Christy {The Girl Who Ate Everything} — Reply
Danielle,
Whatever wine you have. There isn’t a lot in it so it won’t make a huge flavor difference.
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Olivia — Reply
Wow! These look sooooooooo delish!
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Joy — Reply
I made these at Christmas and they were a hit! However, after doubling the recipe and using small mushrooms, I ended up with a lot of leftover stuffing. I froze it at first (trying to come up with a plan), then added it to grits a few weeks later. Amazing! This Southerner highly recommends mixing the leftover mushroom stuffing with grits. 🙂
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Jasmine — Reply
Just wondering about the calorie count. Does any one have any ideas?
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Jen — Reply
You cannot go wrong with PW! I love her – great choice! I make a lot of her recipes, and I’ll definitely make these yummy mushrooms. Thanks for sharing! Loved it…PS try her pulled pork and homemade coleslaw. Oh boy…
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venus — Reply
I am required to make these for every family holiday get together, and in between too.
My recipe only calls for mushrooms, 1 lb of sausage and 8 oz of cream cheese. I think adding garlic and maybe the Parmesan cheese would be a great addition, but I don’t think I’d change anything else.
I don’t know that my recipe is any better, but it is definitely easier 🙂
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Kimberly Jones — Reply
I make some just like these but I add a little dried thyme to mine…but I can’t wait to give this a try..
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Daniele — Reply
How much is ? pounds and ? cups? Lol
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Christy {The Girl Who Ate Everything} — Reply
Oh my gosh!! A plugin bug. Sorry. It’s all fixed.
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Stephanie — Reply
Tried this recipe…and absolutely loved the stuffed mushrooms! Would highly recommend. I followed the recipe exactly. I’m going to make them again as a Super Bowl finger food.
Only comment I have is that I ended up with more stuffing than mushrooms to fill. I will probably get a few more mushrooms next time, but not add any additional mushroom stems to the filling to keep proportions the same.
Thanks for the recipe!!!
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Banky — Reply
These look amazing! What would be a good substitute for the wine? Thanks!
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Christy {The Girl Who Ate Everything} — Reply
You can use chicken broth instead of wine…
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cheap seo services — Reply
BhWibn Thanks a lot for the blog post. Awesome.
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Ashley — Reply
It’s delicious! Thanks for sharing!
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stephanie — Reply
I just made these for my husband while he was doing work around the house- a quick/nice little surprise. He went NUTS for them! Thank you for posting, they were a hit!
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cheryl Owen — Reply
My husband has been commenting at our Chinese restaurant he loved theirs so I was glad for you recipe. So II might surprise him now I have a recipe.
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Christy {The Girl Who Ate Everything} — Reply
@Bobbi,
Go for it! Thanks for asking!
Christy -
Bobbi — Reply
Just want to get your permission to post on Pinterst. Thanks.
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Ms. Kathleen — Reply
I made these but I don’t do sausage – I sprinkle grated cheddar on top when they were done. Delicious!
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Tiffany@Fizzy Party! — Reply
Ahh, stuffed mushrooms take me back. The first time I made these was in Home Ec in Jr High, my mom MADE me take the class. We made these in class once so for a party my parents were having I made them. Impressed my mom, Woo Hoo!! Of course the Home Ec recipe wasn’t nearly as tasty as these little guys sound. I’m definietly making these at my Pumpkin Carving party.
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video conferencing — Reply
Wow is amazing I love this product and is delicious and perfect for kids too, thanks for the recomendation
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Anonymous — Reply
Oh. My. Gosh. These were so good! I just made them for dinner. By themselves. Just for me. It was fantastic! I love your blog!!!
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Anonymous — Reply
I believe this is the original recipe:
http://www.epicurious.com/recipes/food/views/Sausage-Stuffed-Mushrooms-107246
I also think it to be one of the most reviewed recipes on that site! I’ve made these many, many times and they never, ever fail to impress. These are truly an appetizer that disappears so make more than you think you’ll need!
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Amanda — Reply
The Epicurious stuffed mushrooms are BY FAR the best stuffed mushrooms. Though I would give the PW recipe a try, I’ll be hard pressed to replace my “go to” recipe linked above.
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Christy Denney — Reply
I’ll have to try that one but trust me, these are good.
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viagra online — Reply
I have a romantic dinner next week, I think that the recipe Stuffed Mushrooms is a great idea to this day, so I would like to taste it …..
thanks for the recipe it looks so delicious!!22dd -
Anonymous — Reply
i am making these now, but have no white wine…i shall make the anyway and let you know how it goes 🙂
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Cathy - wheresmydamnanswer — Reply
Great pic and perfect recipe for when the peoples invade over the next couple weeks! HEHEHE
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Christy and John — Reply
Allison,
I tried to cooment on your blog but it’s private. How are you? It’s been forever. Hope you are doing well.
Christy -
Allison — Reply
Hi Christy,
I have been following your food blog for a couple of months–and I love it! We eat your parmesan tilapia every month now and my kids love that banana bread. I just thought I’d say hello and thank you for sharing all your great recipes! Hope all is well with your cute family!
Allison Ord
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Carrie — Reply
Beautiful photo! I love stuffed mushrooms of any kind, and I was looking for an appetizer recipe like this for Christmas. I think I’ll try this one out!
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