Sausage Stuffed Mushrooms
Bite-size mushroom caps filled with savory Italian sausage, cream cheese and Parmesan, baked until golden — no breadcrumbs needed.
Nutrition per serving
3 stuffed mushrooms- Net carbs
- 3.4g
- Calories
- 180kcal
- Protein
- 8.4g
- Fat
- 15g
- Total carbs
- 4 g
- Fiber
- 0.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian (spinach & feta): Spinach, feta and garlic replace the sausage for a meat-free filling with a salty, tangy bite. For a strictly vegetarian plate, choose a Parmesan-style cheese made with non-animal rennet.
- Heat the extra oil in the skillet and cook the chopped stems and garlic 4–5 minutes, until the mushroom liquid has evaporated. Stir in the spinach for 1 minute to warm it through.
- Off the heat, mix in the cream cheese, feta, half the Parmesan, the parsley and pepper. Fill and bake as written.
Crab-stuffed: A creamy lump crab filling turns the caps into a classic seafood-restaurant appetizer.
- Brush the caps with most of the oil and use the last teaspoon to cook the chopped stems and garlic for 3–4 minutes, until dry. Let cool slightly.
- Mix the cream cheese, mayonnaise, green onion, half the Parmesan, the parsley and pepper, then gently fold in the crab so some lumps remain.
- The crab is already cooked, so bake just 15–18 minutes, until the caps are tender and the filling is hot and golden.
- Also add
- Also add
Estimated cost $9.99 for 8 servings ($1.25 each) · how we estimate
Instructions
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Heat the oven to 375°F (190°C). Wipe the mushrooms clean, twist out the stems and chop the stems finely. Brush the caps with the oil and set them hollow side up on a parchment-lined baking sheet.
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Brown the sausage in a skillet over medium-high heat, breaking it into small crumbles, until cooked through with no pink (160°F/71°C), 6–8 minutes. Add the chopped stems and garlic and cook 3–4 minutes more, until the mushroom liquid has evaporated.
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Off the heat, stir in the cream cheese, half the Parmesan, the parsley and pepper until creamy.
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Mound the filling into the caps, pressing it in gently, and sprinkle with the remaining Parmesan.
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Bake 18–20 minutes, until the mushrooms are tender and the tops are golden. Rest 5 minutes before serving.
Tips for success
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Don’t soak mushrooms — they absorb water and make the filling soggy. A damp paper towel is all they need. - Choose caps about 1½–2 inches (4–5 cm) across: big enough to hold a good spoonful, small enough for two bites.
- For a crunchy topping, mix the last of the Parmesan with 2 tablespoons pork rind “panko”.
Nice to have, not needed
- A small cookie scoop fills the caps quickly and evenly — a teaspoon works too.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat at 350°F (175°C) for about 10 minutes.
Prep tip: Fill the caps up to a day ahead, cover and refrigerate, then bake just before serving, adding a few minutes since they start cold.
Refrigerate up to 3 days and reheat at 350°F (175°C) for about 10 minutes. Filled, unbaked caps keep 1 day covered in the fridge.
Variations
2 variations, each with its own ingredients and macrosVegetarian (spinach & feta)
DietSpinach, feta and garlic replace the sausage for a meat-free filling with a salty, tangy bite. For a strictly vegetarian plate, choose a Parmesan-style cheese made with non-animal rennet.
- Italian sausage → frozen chopped spinach
- + 2 oz feta
- + 1 tbsp extra olive oil
3 g net · 136 kcal · 6 g protein · 11 g fat · ≈$1.34 per serving (−0.4 g net carbs vs the original)
Crab-stuffed
ProteinA creamy lump crab filling turns the caps into a classic seafood-restaurant appetizer.
- Italian sausage → lump crabmeat
- + 2 tbsp mayonnaise
- + 1 green onion
2.6 g net · 141 kcal · 8.4 g protein · 11 g fat · ≈$1.93 per serving (−0.8 g net carbs vs the original)
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