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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

These Delicious Sausage Stuffed Mushrooms are white button mushroom caps stuffed with Italian sausage, sauerkraut and three kinds of cheese. These mushrooms are naturally keto, gluten free & low carb and only require a handful of ingredients.
5 from 4 votes
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Course: Keto Appetizer side dish
Cuisine: American
Keyword: Appetizer, gluten free, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 119kcal
Author: Lyndsay Baker


  • 24 White Button Mushrooms
  • 3 Tbsp Olive Oil
  • 1/2 lb Sausage Italian
  • 1/2 Cup Sauerkraut
  • 2 Cloves Garlic minced
  • 1/2 Cup Cream Cheese
  • 1 Cup Mozzarella Cheese divided
  • 1/4 Cup Parmesan Cheese
  • Salt and Pepper to taste


  • Preheat oven to 350°F.
  • Wipe mushrooms clean with lightly damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through the shell.
  • Place the mushroom caps into a mixing bowl and cover with olive oil. Gently stir until the mushrooms are coated in the oil. Arrange mushroom caps with the opening facing up on a rimmed baking sheet lined with parchment paper.
  • In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Add 2 minced garlic cloves and 1/2 cup sauerkraut. Let cook for 1 or 2 minutes then, remove from heat. Stir in salt and pepper and 1/2 cup cream cheese along with 1/2 cup of mozzarella cheese.
  • Divide and stuff the sausage mixture between the mushroom caps then cover each of them with the remaining mozzarella cheese. Sprinkle them with parmesan cheese and bake uncovered in the center of the oven for 18 - 20 minutes. 
  • Garnish with fresh Parsley



Calories: 119kcal | Carbohydrates: 3g | Protein: 5.83g | Fat: 9.83g | Fiber: 0.5g