Keto Stuffed Mushrooms

Keto Stuffed Mushrooms

These Keto Stuffed Mushrooms are a delicious and satisfying low-carb appetizer that everyone will love.  Filled with a savory mixture of chourico, seasonings and cheese, they’re sure to please.

Since it’s so easy to make a big batch of these stuffed mushrooms, you’ll love this recipe for parties. This is also great as a side dish with your favorite meal like chicken, pork or steak.

With a few ingredients, keto stuffed mushrooms are incredibly simple and quick to make. Plus, they’re naturally low carb and keto-friendly. I love using breakfast sausage or Portuguese chourico in the keto stuffed mushrooms. The taste is savory and hint of spice in the mushrooms.

Italian Sausage vs. Breakfast sausage

The difference is based on the seasoning from the sausage. It you use Italian Sausage, it will have herbs and seasonings to enhance the flavor. The Breakfast sausage does not and need to add a little more to enhance the taste in your keto stuffed mushrooms.

Portuguese Chourico vs Spanich Chorizo

Spanish chorizo has a much greater percentage of paprika than the Portuguese chouriço. On the other hand, the Portuguese chouriço is smokier than Spanish chorizo and can be eaten cold (charcuterie-style), fried, grilled and boiled, which makes it a popular ingredient in Portugals hearty soups. The Spanish chorizo needs to be cooked before eatting it. Its based on preference and taste that you want in your keto stuffed mushrooms

Best Mushrooms for Stuffed Mushrooms

When I’m making this recipe, I choose small-to-medium cremini mushrooms.  Cremini mushrooms are the baby version of portobello mushrooms.  White button mushrooms will have a milder flavor if that’s what you’re looking for.

How to Clean Mushrooms

You’ll see a lot of opinions on the internet about the best way to clean mushrooms.  Well, when you have whole mushrooms, it’s definitely okay to rinse them quickly in water before you cut them.  Whole mushrooms won’t absorb that much extra water. However! Cut mushrooms are a different story! Sliced mushrooms will absorb water like crazy, so rinse mushrooms before slicing them.


These keto stuffed mushrooms are pretty simple to make.  There are three main steps:

  1. Make the filling
  2. Stuff the Mushrooms
  3. Bake them in the oven

Let’s break this down for you. You’ll want to preheat your oven at 375 degrees. Wash your mushrooms and remove the stems. I like to peel the outer part of the mushrooms but you can keep it on. If your mushrooms have smaller-than-average cavities, you can use a small spoon to hollow them out a bit more.

Then, it’s time to make the filling.  Cook the sausage or chourico in a large skillet, and use a wooden spoon or spatula to break it up as it cooks.  Once it’s browned, transfer it to a mixing bowl.

Next, add the the Parmesan, panko or pork rind breading, seasonings to the sausage or chourico.  Mix well

After you mix the filling, scoop or spoon it into the empty mushroom caps.  You can use a regular spoon or a small cookie scoop to do this.  You want to overfill them a bit. Pack as much filling in as you can, because it will shrink down as mushrooms bake. Top with a sprinkle of mozzarella cheese, melted butter and bake them in the oven until the mushrooms are soft and cheese is golden brown.

Here are some ideas for variations on stuffed mushrooms.

  • For a vegetarian-friendly version, replace the sausage with thawed frozen spinach, and add a bit more mozzarella to make spinach and cheese stuffed mushrooms.
  • For a pizza stuffed mushroom, replace some of the sausage with chopped pepperoni.
  • Replace the sausage with crab meat to make crab stuffed mushrooms.
  • Instead of mushrooms, take the filling and use it to stuff zucchini boats.

Keto Stuffed Mushrooms

Recipe by Lucy ChesnaCourse: Appetizers, SidesCuisine: AmericanDifficulty: Moderate


Prep time


Cooking time




Total time




  • 1 lb. mild sausage or chourico

  • 1 lb. mushrooms, destemmed and cleaned

  • 1/4 cup parmesan cheese

  • 1/4 cup panko or pork rind breadcrumbs

  • salt and pepper. to taste

  • 1/8 teaspoon oregano

  • 1/8 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/3 cup mozzarella cheese

  • 1/2 cup butter, melted


  • Preheat the oven to 375F. Clean the mushrooms and remove the stems.
  • In a large skillet over medium heat, brown the sausage or chourico. Once cooked, remove it to a large mixing bowl.
  • Add the breadcrumbs, seasoning, parmesan cheese and stir to mix. Taste for seasoning, and add salt and red pepper as needed.
  • Spoon the sausage mixture into the mushroom caps. Sprinkle mozzarella cheese,.
  • Place in an oven-safe skillet or casserole dish and pour melted butter on top of each stuffed mushroom.
  • Bake for 25-25 minutes, until the mushrooms are soft and the cheese is browned.


  • For a vegetarian-friendly version, replace the sausage with thawed frozen spinach, and add a bit more mozzarella to make spinach and cheese stuffed mushrooms.
  • For a vegan-friendly version, replace the cheese and sausage with spinach, and add panko, vegan butter and tofu to it to make a spinach stuffed mushrooms

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