Try These Delicious Low-Carb Stuffed Mushrooms Tonight!

Low-carb stuffed mushrooms are a favorite appetizer for those who enjoy a low-carbohydrate lifestyle.

These tasty little bites turn simple mushroom caps into flavorful and nutritious snacks.

People in all kitchens can try out different fillings and ingredients with these versatile mushrooms.

The mushrooms serve as a healthy base that pairs wonderfully with proteins and cheeses.

Their rich, savory flavor and soft texture make them perfect for creating satisfying low-carb dishes.

Nutritious, elegant, and easy to make, these stuffed mushrooms offer a delicious way to eat healthily without losing any flavor or fun.

Why Low-Carb Stuffed Mushrooms Are So Enjoyable

• Savor Quick Keto Delights: These low-carb stuffed mushrooms offer multiple mouthwatering advantages.
• Quick Kitchen Magic: Prepare this recipe in just 40 minutes total, with minimal hands-on cooking time, making it perfect for busy weeknights or spontaneous entertaining.
• Protein-Packed Flavor Bomb: Each bite delivers a satisfying combination of creamy cheese, savory sausage, and meaty mushrooms, creating a nutritious meal that keeps you full and energized without excess carbohydrates.
• Effortless Crowd-Pleaser: This recipe requires basic cooking skills, minimal ingredients, and delivers impressive results that will wow friends and family at gatherings, game nights, or casual dinners without complicated techniques.

Low-Carb Stuffed Mushrooms Ingredient List

• Italian Sausage: Adds rich, savory flavor and provides main protein for the dish, pre-cooked for convenience.
• Cream Cheese: Soft, creamy base that binds ingredients and provides smooth texture.
• Parmesan Cheese: Adds sharp, salty depth and classic Italian taste.

• Portobello Mushrooms: Large, meaty mushrooms that serve as natural vessel for stuffing, substantial low-carb alternative to bread.
• Mozzarella Cheese: Melts beautifully, creates golden brown topping with stretchy texture.

• Italian Seasoning, Garlic Powder, Salt, Pepper: Classic herb and spice combination that enhances overall flavor profile, provides balanced and aromatic taste to the stuffed mushrooms.

How To Make Low-Carb Stuffed Mushrooms

Step 1: Whip Up Creamy Filling

• Grab cream cheese and let it soften at room temperature
• Toss in Italian seasoning
• Sprinkle garlic powder
• Add salt and pepper
• Mix in grated Parmesan cheese
• Fold in pre-cooked crumbled Italian sausage
• Stir everything until perfectly blended

Step 2: Prepare Mushroom Bases

• Select plump portobello mushrooms
• Gently wash mushrooms under cool water
• Pat dry with paper towels
• Carefully twist and remove mushroom stems
• Create a clean cavity for filling

Step 3: Load With Delicious Mixture

• Scoop prepared filling into each mushroom cap
• Press mixture gently to fill completely
• Ensure even distribution across mushrooms

Step 4: Add Cheesy Topping

• Sprinkle shredded mozzarella over stuffed mushrooms
• Cover entire surface with cheese

Step 5: Bake Until Golden

• Preheat oven to 325°F
• Place stuffed mushrooms on baking sheet
• Slide into middle oven rack
• Bake for approximately 30 minutes
• Watch for golden cheese and tender mushrooms

Step 6: Serve And Savor

• Remove from oven
• Let cool for few minutes
• Transfer to serving plate
• Enjoy warm and crispy mushrooms

Tips That Help With Low-Carb Stuffed Mushrooms

• Choose Fresh Mushrooms: Select firm, unblemished portobello mushrooms without soft spots or discoloration for the best texture and flavor.
• Control Moisture: Pat mushrooms dry with paper towels before stuffing to prevent excess liquid during baking and ensure a crispy, not soggy, result.
• Customize Protein Options: Replace Italian sausage with ground turkey, chicken, or plant-based crumbles for different dietary preferences while maintaining low-carb profile.
• Enhance Cheese Variety: Experiment with sharp cheddar, gouda, or blue cheese to create unique flavor combinations that complement the cream cheese base.
• Quick Prep Hack: Prepare filling mixture in advance and store in refrigerator for up to 2 days, making weeknight cooking faster and more convenient.

How To Store And Reheat Low-Carb Stuffed Mushrooms

• Refrigerate: Store leftover stuffed mushrooms in an airtight container for up to 3-4 days in the refrigerator. Separate layers with parchment paper to prevent sticking.
• Reheat Oven: Warm mushrooms at 325°F for 10-15 minutes to restore crispy texture and melted cheese. Cover with foil to prevent excessive drying.
• Microwave Option: Quickly reheat individual portions for 30-45 seconds on medium power. Check temperature and avoid overheating to maintain mushroom quality.
• Freezing: Not recommended due to cream cheese and mushroom texture changes. Fresh preparation is best for optimal taste and consistency.

What Goes Well With Low-Carb Stuffed Mushrooms

• Pair Zesty Wines with Robust Flavors: A crisp Italian Pinot Grigio or dry Sauvignon Blanc cuts through the rich, creamy filling and complements the sausage's spiciness perfectly.
• Craft Beer Companions: Select a medium-bodied amber ale or hoppy IPA that matches the mushrooms' earthy tones and balances the cream cheese's smooth texture.
• Fresh Salad Side: Create a light arugula salad with lemon vinaigrette to provide a bright, acidic contrast that cleanses the palate between bites of these indulgent stuffed mushrooms.
• Quick Herb Garnish: Sprinkle fresh chopped parsley or basil on top to add a vibrant, fresh layer that enhances the dish's overall aromatic profile and provides a crisp finishing touch.

Creative Twists On Low-Carb Stuffed Mushrooms

• Vegetarian Delight: Replace Italian sausage with crumbled tofu, plant-based ground meat, or finely chopped spinach and ricotta for a meat-free version.
• Keto-Friendly Option: Swap cream cheese with dairy-free cashew cream cheese and use nutritional yeast instead of Parmesan for a dairy-free, low-carb alternative.
• Mediterranean Inspired: Add chopped sun-dried tomatoes, fresh basil, and swap Italian seasoning with oregano and thyme for a Mediterranean flavor profile.
• Spicy Kick: Mix in diced jalapeños, red pepper flakes, or chipotle powder to the filling for those who enjoy a spicier stuffed mushroom experience.

FAQs For Low-Carb Stuffed Mushrooms

• Are portobello mushrooms nutritious?

Portobello mushrooms are packed with essential nutrients like potassium, selenium, and B vitamins. They’re low in calories and provide a meaty texture perfect for low-carb diets.

• Can I use different types of meat for the filling?

Yes, ground turkey, chicken, or beef work great as alternatives to Italian sausage. Just ensure the meat is pre-cooked and seasoned well to maintain flavor.

• How do I prevent my mushrooms from becoming watery?

Clean mushrooms gently with a damp paper towel instead of washing them under water. Remove excess moisture by patting dry before stuffing to prevent soggy results.

• Is this recipe suitable for meal prep?

Absolutely! You can prepare these stuffed mushrooms ahead of time and refrigerate them before baking. They’re excellent for make-ahead lunches or quick appetizers during the week.

Scrumptious Low-Carb Stuffed Mushrooms Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

• Total Time: 40 minutes
• Yield: 68 1x

Print Recipe

Pin Recipe

Description

Savory Low-Carb Stuffed Mushrooms deliver a Mediterranean-inspired appetizer packed with rich flavors and creamy textures. Crisp herbs, melted cheese, and tender mushroom caps create an irresistible bite that satisfies without compromising your nutritional goals.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) hot Italian sausage, pre-cooked and drained

Cheese Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• ¼ cup (30 grams) grated Parmesan cheese
• 1 cup (113 grams) shredded mozzarella cheese

Seasonings and Vegetables:

• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6–8 large portobello mushrooms, cleaned and stems removed

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create a robust filling by blending softened cream cheese with aromatic Italian seasoning, zesty garlic powder, delicate salt, freshly ground pepper, nutty Parmesan, and crumbled pre-cooked Italian sausage until the mixture becomes thoroughly incorporated and smooth.
2. Carefully cleanse the portobello mushrooms, gently removing their stems to create a hollow cavity for stuffing.
3. Delicately spoon the sausage-cheese mixture into each mushroom cap, ensuring an even and generous distribution that slightly mounds above the mushroom’s surface.
4. Liberally dust the stuffed mushrooms with shredded mozzarella, creating a blanket of melty cheese that will enhance the overall flavor profile.
5. Position the oven rack in the center and preheat to 325°F (160°C), allowing sufficient time for consistent temperature distribution.
6. Carefully transfer the stuffed mushrooms to a baking sheet, positioning them with adequate spacing to promote even cooking.
7. Roast the mushrooms for approximately 30 minutes, monitoring the transformation as the edges become tender and the cheese transforms into a golden, bubbling crust.
8. Remove from the oven and allow the mushrooms to rest for several minutes, permitting the intense flavors to settle and the temperature to moderate slightly.
9. Serve warm, presenting these savory low-carb delights as an appetizing side dish or satisfying light meal.

Notes

• Swap out Italian sausage for plant-based alternatives like crumbled tofu or tempeh to create a vegetarian version that maintains the rich, savory flavor profile.
• Enhance moisture retention by patting mushroom caps dry with paper towels before stuffing, preventing soggy texture and ensuring a perfectly crisp exterior.
• Elevate the protein content by incorporating chopped cooked chicken or ground turkey as delicious meat substitutes that blend seamlessly with

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 68
• Calories: 150
• Sugar: 1 g
• Sodium: 550 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 40 mg