Got 30 minutes to make a WOW appetizer with simple ingredients? These Sausage and Cream Cheese Stuffed Mushrooms are low-carb, gluten-free, and taste amazing!
We all need go-to appetizer recipes, especially when planning a holiday party, game day party or taking to a potluck! And stuffed mushrooms are going to be that recipe!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love these Stuffed Mushrooms
- Low-Carb – Enjoy this scrumptious appetizer guilt-free! It’s both low carb and gluten-free!
- Make-Ahead – It’s an excellent recipe for party prep. Make and freeze the filling. Then, thaw overnight, stuff, and bake!
- Fast App – In just 30 minutes, have a delicious snack or appetizer!
Simple Ingredients for Stuffed Mushrooms
- Mushrooms | Choose your favorite fresh mushrooms – I like cremini, baby Bellas or white button mushrooms for stuffing. See notes on how to clean mushrooms. Remove stems, but keep them for the filling.
- Butter | I use salted, but unsalted works too.
- Sausage | Choose gluten-free Italian sausage links (these are my fave); I used mild Italian sausage, but try spicy sausage, or even breakfast sausage works.
- Shallots | Shallots are a little milder than onion, kind of a cross between a yellow onion and red onion, they are lovely to cook with.
- Seasoning | Add garlic powder for subtle spice, kosher salt, and cayenne pepper for a hint of heat.
- Wine | Dry white wine allows for caramelization, imparts flavor and will even help tenderize the meat a touch.
- Fresh Thyme | Fresh chopped is best; reserve some for garnish. If necessary, you may replace with dried thyme.
- Cream cheese | Room temperature cream cheese yields the best results.
- Egg | Egg yolk adds protein and acts as a binder.
- Parmesan Cheese | Use freshly grated parmesan cheese for best results; be careful as pre-shredded often contains fillers with added carbs and gluten.
How to best clean mushrooms?
According to Bon Appetit, if you are buying boxed mushrooms from the grocery store, they should be squeaky clean. Most mushrooms are grown in indoor farms, not harvested from the wild. So unless you see glaring bits of dirt, they are ready to use. I’ve always just given them a quick rub with a paper towel. Some people say to use a damp paper towel, which might be just fine, I would plan to use the mushrooms right away.
Because porous mushrooms tend to soak up liquid like a sponge, and once they get to this state, it’s hard to make them crispy or flavorful—they’re just too water-logged. The emphasis is on “clean”—which isn’t the same as “wash.” We recommend starting with a quick inspection before you get anywhere near the faucet.
Then, gently rub any shmutz off the mushrooms using a clean, dry towel or paper towel, and you should be ready to go. If you are storing them, store them in a paper bag (it will absorb any moisture), not in a plastic bag.
If you still aren’t convinced, give them a FAST rinse in lukewarm water and IMMEDIATELY blot them dry with a paper towel — use them immediately, or else they will get soft and slimy!
How to Make Low-Carb Stuffed Mushroom Recipe
Step 1 | Prep
See the above note if you need to gently clean the fresh mushrooms with a paper towel, removing all the dirt and debris. Trim the stems and finely chop them, setting them aside for later. Next, peel and chop the shallots, also setting aside for later.
Step 2 | Cook sausage mixture
Remove casings from sausage, or even better, buy bulk sausage!
Add a tablespoon of butter to a large skillet or frying pan over medium-high heat.
Reduce heat to medium heat and cook the sausage for about five minutes or until no pink remains. Break it up into smaller pieces using a wooden spoon as you cook the meat. Once browned, move the sausage to a large mixing bowl, save the drippings in the skillet, and add the shallots.
Step 3 | Mix cream cheese mixture
While the sausage browns, mix the softened cream cheese, egg yolk, and parmesan cheese in a mixing bowl, until well combined.
Step 4 | Make shallot and mushroom mixture
This is where it starts to smell so good! Add the shallots to the same pan and saute until soft and golden; add the rest of the butter and the chopped mushroom stems. Continue cooking until the excess liquid is evaporated. Then, add wine to the pan and scrape the brown bits.
Next, let the shallot mixture simmer for a couple of minutes until the alcohol evaporates, removing the pan from the heat and stirring in the chopped thyme.
Step 4 | Complete the stuffing
Add the shallot and mushroom mixture to the sausage mixture and stir it slightly to cool it.
Step 5 | Fill and chill the stuffed mushrooms
Now, for the fun part! Fill each mushroom cap with the delicious cream cheese mixture, gently pressing to fill it well. Then, place mushroom caps (stuffed of course) on a baking sheet lined with parchment paper stuffing side-up. Preheat the oven to 375° F (190° C) and if needed place the baking sheet in the fridge to chill for half an hour.
- Set the cream cheese on the counter at room temperature for about 20 minutes before starting the recipe to soften it.
- It’s easiest to fill the mushroom caps using a small cookie scoop, small spoon or by filling a ziplock bag with the mixture, snipping the end, and piping it into the caps.
Step 6 | Bake and enjoy!
When ready slip the baking sheet into the oven on the center rack to bake for 15 to 20 minutes. Your cheesy sausage mushrooms are ready to serve when the tops are golden brown! If desired, garnish with fresh thyme.
- If you’d like, double the filling recipe and save the other half in an airtight container in the freezer. That way, you have it on hand for the next time you need to whip up a quick appetizer!
Are Stuffed Mushrooms Gluten-free and Keto?
Mine are!! And they are scrumptious! If you’re looking for more delicious low-carb and gluten-free recipes, try my cheesy Philly Cheesesteak Casserole, this Air Fryer sausage and peppers, and Zucchini Casserole with Ground Beef – Yum!
Variations & Substitutions
Fresh Garlic: Instead of garlic powder, use freshly minced garlic cloves for a more robust and authentic flavor.
Turn Up the Heat: Use spicy Italian sausage for a kick!
Panko Topping: If desired, melt 2 tablespoons butter and stir with ⅓ cup Panko breadcrumbs and sprinkle over the tops before baking — but then they won’t be gluten-free or keto.
Oil, Instead of Butter: If preferred, swap the butter for olive oil or a similar mild-flavor oil.
More Fresh Herbs: Add more herbs or substitute the thyme. Try fresh parsley or oregano.
Other Cheeses: Switch the parmesan to different kinds of cheese, like mozzarella cheese.
- These are my favorite sturdy baking sheets made in the USA!
Frequently Asked Questions
Small or medium mushrooms are perfect for stuffing. White mushrooms and cremini mushrooms, baby bellas are commonly used, and portobello mushrooms or baby bella mushrooms are also delish! Making sure they are all close in size will produce more even results.
Dry white wine is best for cooking. I like to use Chardonnay, Sauvignon Blac, or Pinot Grigio. Rule of thumb when cooking with wine, is to use a good wine, that you would enjoy drinking.
Yes! Although the alcohol cooks down, leaving just the flavor, you can swap it out for chicken broth or stock.
The main reason your mushrooms may be soggy is that they are overbaked. As the mushrooms cook, they release moisture. They may appear wet on the pan but should be fine when transferred to a serving platter. The salt in the stuffing mixture also helps with retaining the liquid.
Refrigerate – Stuffed mushrooms aren’t the greatest leftover. However, you can store leftover stuffed mushrooms in an airtight container in the refrigerator for up to three days. Then, reheat them in the microwave or oven to enjoy them again.
How to Freeze – If necessary, you can freeze the leftover sausage and cream cheese-filled mushrooms, but mushrooms can become mushy once thawed and reheated, so it’s not recommended. Instead, freeze the filling and prep fresh mushrooms, if desired.
How to reheat stuffed mushrooms?
Since mushrooms continue to absorb moisture (remember they are really porous), they are not great reheated or leftover.
But if you don’t want to waste leftovers, the best way to reheat them is to lay them in a single layer on a baking sheet and reheat them in a preheated 350° F (175° C) oven for 7-8 minutes until warm. Or at 360° F in an air fryer, spritz lightly with oil and air fryer for 3-4 minutes.
What to Serve with Mushrooms Stuffed with Sausage and Cream Cheese
Best appetizers to serve with stuffed mushrooms
When hosting a party make a few of these easy appetizers that are sure to please everyone!
Air Fryer Italian Sausage and Peppers with Spicy Ale Mustard
Air Fryer Sausage with Peppers pairs the savory taste of Italian sausage with the sweetness of peppers for a perfect game day snack or an easy dinner. With a kicked up spicy ale mustard dipping sauce, it's an easy recipe the whole family will love.
Easy Pesto Appetizer Recipe with Burrata and Roasted Tomatoes
This Easy Pesto Appetizer Recipe with Burrata and Roasted Tomatoes is gorgeous, versatile and delicious! This recipe includes fresh roasted cherry tomatoes, delicate burrata cheese, and warm and crispy baguette crostini topped with a pop of green with fresh basil pesto.
Whipped Goat Cheese with Bacon & Dates
With tangy whipped goat cheese, savory bacon, and sweet dates, this is one goat cheese appetizer that absolutely can’t be beat. And with so much room to customize, you can make it entirely your own. Dip into this tantalizing first course with warm toasted bread and say hello to your go-to holiday appetizer from here on out!
Best drinks to serve with appetizers
The perfect appetizer requires the best drinks to serve! These beverages featured here are a few of my favorites!
Pomegranate Cocktail Recipe
This fun drink is the best Thanksgiving punch! Pomegranate cocktail has pomegranate juice, cranberry juice, orange liqueur, fresh lemon juice and a splash of chilled club soda to make it all sparkle! A vodka punch recipe that is easily adapted to be non-alcoholic!
Easy Pomegranate Moscow Mule Cocktail Recipe (Holiday Mule)
Make this holiday mule in minutes! Our pomegranate mule is a fresh, festive, and easy cocktail! With fresh pomegranate juice, fresh lime juice, vodka and finished with spicy ginger beer. You might call it a Yule Mule!
Choosing mushrooms as equal in size as possible will help them cook evenly.
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Easy Sausage and Cream Cheese Stuffed Mushrooms
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- 24 oz fresh mushrooms cremini, or white button, cleaned and trimmed (about 18-20 mushrooms)
- 2 tablespoons butter divided (I used salted, but unsalted may be used)
- 3 links Italian sausage about ½ lb, casings removed
- 3 small shallots finely minced
- ¼ teaspoon garlic powder or use 1 small clove of fresh garlic
- ¼ cup dry white wine may be replaced with chicken or beef broth
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon fresh thyme finely chopped
- 8 ounce cream cheese softened to room temperature
- 1 egg yolk
- ¾ cup Parmesan cheese fresh grated
- Thyme leaves optional garnish
- Preheat your oven to 375° F (190° C).
- Inspect the mushrooms and if needed, gently clean the mushrooms using a paper towel to remove any dirt and debris. Remove sausage casings.
- Remove the stems from the mushroom caps and finely chop them. Set aside.
- Peel and finely chop the shallots to measure ¾ of a cup. Set aside
- In a large skillet or frying pan, add 1 tablespoon of butter over medium-high heat. Add the sausages to the frying pan once the butter has started to bubble. Fry for five minutes or until no longer pink, breaking up the sausage into smaller pieces with a wooden spoon.
- Once sausage has browned transfer to a bowl and set aside. Leaving the drippings from the sausage meat in the frying pan, add the chopped shallots (3 small, minced) and saute until soft and golden.
- Add the remaining 1 tablespoon butter to the shallot mixture and add the chopped mushroom stems. Fry until any liquid that comes out of the mushrooms has evaporated
- Add the wine (¼ cup), scraping up any brown bits from the frying pan. Simmer the mixture for three minutes or until the alcohol has been cooked off and the liquid has evaporated. Remove from heat and stir in the chopped thyme (1 tsp).
- While the mushroom/shallot mixture cools down, in a large bowl add the cream cheese (8 ounces soften), 1 egg yolk, garlic powder (¼ tsp), kosher salt (½ tsp), cayenne pepper (¼ tsp) and Parmesan cheese (¾ cup). Stir until well combined
- Stir in the sausage, shallot and mushroom mixture into cream cheese mixture.
- Fill each mushroom cap with the mixture, pressing gently to make sure it is completely filled leaving a slightly rounded top. Place the mushroom caps face up on a parchment-lined baking sheet
- At this point, refrigerate the mushroom caps for ½ hour to firm up.
- Place the baking sheet on the center rack in the oven and bake for 15-20 minutes or until the tops are golden brown. Serve immediately.
- The filling easily doubles. Place it in an air-tight container and freeze until ready to use…. that way you always have it on hand when friends pop by.
- You may fill the mushroom caps using a small cookie scoop, small spoon or fill a Ziploc bag with the mixture and snip off the end to pipe them.
Storage TipsRefrigerate – Stuffed mushrooms aren’t the greatest leftover. However, you can store leftover stuffed mushrooms in an airtight container in the refrigerator for up to three days. Then, reheat them in the microwave or oven to enjoy them again. How to Freeze – If necessary, you can freeze the leftover sausage and cream cheese-filled mushrooms, but mushrooms can become mushy once thawed and reheated, so it’s not recommended. Instead, freeze the filling and prep fresh mushrooms, if desired.
How to reheat stuffed mushrooms?Since mushrooms continue to absorb moisture (remember they are really porous), they are not great reheated or leftover. But if you don’t want to waste leftovers, the best way to reheat them is to lay them in a single layer on a baking sheet and reheat them in a preheated 350° F (175° C) oven for 7-8 minutes until warm. Or at 360° F in an air fryer, spritz lightly with oil and air fryer for 3-4 minutes.
- Turn Up the Heat: Use spicy Italian sausage for a kick!
- Panko Topping: If desired, melt 2 tablespoons butter and stir with ⅓ cup Panko breadcrumbs and sprinkle over the tops before baking — but then they won’t be gluten-free or keto.
- Oil, Instead of Butter: Swap the butter for olive oil or a similar mild-flavor oil.
- More Fresh Herbs: Add more herbs or substitute the thyme. Try fresh parsley or oregano.
- Other Cheeses: Switch the parmesan to different kinds of cheese, like mozzarella cheese.