Keto Italian Sausage Stuffed Mushrooms

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    45 min

Keto Italian Sausage Stuffed Mushrooms

For a simple lunch ready to eat in under 1 hour, stuffed portabella mushrooms are filling and healthy! You can easily double up this recipe to have 4 entrees prepared for the week. For a side, choose something high in fat, or you can add extra fat to the mushrooms by adding a layer of melted cheese or pairing them with a Carb Manager dipping sauce.

Jessica L

  • Net Carbs

    4.4 g

  • Fiber

    1 g

  • Total Carbs

    6 g

  • Protein

    18.1 g

  • Fats

    33.5 g

404 cals

Keto Italian Sausage Stuffed Mushrooms

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Portabella Mushrooms, Raw

    Portabella Mushrooms, Raw

    4-¾ ounce

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Italian Seasoning

    Italian Seasoning

    0.5 teaspoon

  • Ground Mild Italian Sausage by Archer Farms

    Ground Mild Italian Sausage by Archer Farms

    8 ounce

Recipe Steps

steps 4

45 min

  • Step 1

    Preheat an oven to 350 degrees and lightly spray a glass baking dish. Prepare a 6oz package of 2 portabella mushroom caps by removing the stems and scooping out most of the inside with a spoon. The weight listed in the ingredients is the final weight after scooping out the insides for nutritional accuracy.
    Step 1
  • Step 2

    Drizzle the olive oil across the mushrooms caps, and sprinkle the seasonings across the insides.
  • Step 3

    Stuff each mushroom cap with 4 oz of ground italian sausage. Italian sausage is already seasoned, but you may add additional seasoning at your discretion before stuffing the mushrooms. Place the stuffed caps in your baking dish.
    Step 3
  • Step 4

    Bake uncovered for at least 30 minutes or more until you see a crispiness across the italian sausage. Enjoy hot!
    Step 4

Comments 8

  • Kmonsta23

    Kmonsta23 3 years ago

    What do you do with the mushroom bits scraped out? Don’t want to waste them

    • UpbeatKetone738963

      UpbeatKetone738963 2 years ago

      I sauté Them in garlic butter. Good Little snack.

  • DMW

    DMW 4 years ago

    Why is a recipe like this included when I specifically listed no mushrooms???☹

    • Nkgedrich

      Nkgedrich 5 years ago

      Oh hmmm I got button mushrooms minced the stems, and sautéed with garlic and shallot and the sausage so they cooked on the fat then melted in goat cheese to bind, stuffed into the button mushrooms and baked that way - too with a pinch of parm or Motts

      • wsking1

        wsking1 5 years ago

        Brilliant idea! Will try; it! Sound wonderful for a party appetizer also!

    • Smassey8

      Smassey8 5 years ago

      So you don’t eat one whole mushroom? You cut 1/4 off and just save for later?

      • recipewriter

        recipewriter 5 years ago

        No. One whole stuffed mushroom is one serving.

    • dilleydiva999

      dilleydiva999 6 years ago

      Tasty!