Mushrooms stuffed with sausage and cream cheese and topped with Parmesan cheese are a tasty appetizer for any party. These delicious sausage stuffed mushrooms are so easy to make.
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Delicious Low Carb Appetizer
Are you looking for a stuffed mushroom that is low carb and keto friendly? Mushroom caps are stuffed with cream cheese and sausage, topped with Parmesan, and baked to perfection. Breakfast sausage and cream cheese are the perfect flavorings.
Recipe Ingredients
Here’s a list of what you need:
- Fresh mushrooms
- Hot breakfast pork sausage
- Cream cheese
- Shredded Parmesan cheese
How to Make Sausage Stuffed Mushrooms
Wondering how to make stuffed mushrooms with sausage? It’s easy to do. Here are the recipe steps:
- Rinse and dry mushrooms. Remove and discard the stems.
- Cook the sausage until browned and done. Drain the grease.
- Mix cooked sausage and cream cheese together until thoroughly mixed.
- Place the sausage mixture into the mushroom caps.
- Set the stuffed mushroom caps on a baking sheet.
- Sprinkle the tops with parmesan cheese.
- Bake at 350 degrees until the cheese on top is melted.
How do you clean mushrooms for stuffed mushrooms?
To clean mushrooms well, and actually get the dirt off of them, you will want to shower them or spray them with water. You will want to be careful not to soak them in water.
I like to place the mushrooms in a colander and just the nozzle on the sink to spray off the mushrooms.
Then, remove the mushrooms from the colander and then pat them dry.
How to keep stuffed mushrooms from getting soggy?
The ability to keep the stuffed mushrooms with cream cheese and sausage from getting soggy all goes back to the cleaning process.
You cannot soak the mushrooms in water otherwise they will absorb too much water and then will become soggy when they are baked.
Why are my stuffed mushrooms watery?
This is a common question when people make stuffed mushrooms with sausage. Most of it comes back to washing the mushrooms properly.
However, you can also bake the mushrooms at a higher temperature to help dry out the mushrooms.
Do I need to boil the mushrooms beforehand?
You do not need to boil the mushrooms ahead of time for this recipe. This recipe needs the mushrooms to be raw in order to turn out properly.
If you boil the mushrooms ahead of time it will actually make the sausage stuffed mushrooms extra soggy.
How long does it take to make stuffed mushrooms?
One of the super nice things about this recipe is that you can make this homemade sausage stuffed mushrooms in less than 40 minutes.
All you need time for with this recipe is to cook the sausage and place the stuffed mushrooms in the oven for about 25 minutes.
So, if you are looking for an easy and tasty appetizer you can easily make and impress those you’re serving them to.
How to store and reheat mushrooms stuffed with sausage
When the mushrooms are done baking, and if there are any leftovers, store them in an airtight container in the fridge. They will last for about 4-5 days in the refrigerator.
Then the best way to reheat stuffed mushrooms is by placing them on a cookie sheet and baking them at 350 degrees for 15 to 20 minutes or until they are heated all the way through.
Love stuffed mushrooms? Try these recipes!
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Check out more of my easy appetizer recipes and the best low carb recipes here on CopyKat!
Sausage Stuffed Mushrooms
Ingredients
- 24 ounces mushrooms (white button mushrooms will do)
- 1 pound hot breakfast pork sausage Jimmy Dean brand recommended
- 8 ounces cream cheese
- 4 ounces shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Rinse mushrooms. Remove and discard the stems.
- Sauté the sausage in a pan until browned and done. Drain grease.
- In a medium size bowl, mix cooked sausage and cream cheese together until thoroughly mixed.
- Scoop the sausage mixture into the mushroom caps.
- Place the stuffed mushroom caps on a baking sheet.
- Sprinkle the tops with parmesan cheese.
- Bake at 350 degrees for 20 to 25 minutes or until the cheese on top is completely melted.
Can these be done in an air fryer?
Sure, I don’t see why not. I would Cook them at the same temperature, the time may be a little less.
Made these for the Super Bowl, everyone loved them!