Low Carb Stuffed Mushrooms


The holidays are almost upon us and it’s time to up our appetizer game. Stuffed mushrooms are always fun and easy, and make a great finger food option. This low carb recipe skips the bread crumbs and just fills the mushroom caps with the good stuff: plenty of sausage and cheese!

(4 votes, average: 4.00 out of 5)
Low Carb Stuffed Mushrooms


  • 8 ounces bulk Italian sausage
  • 4 ounces cream cheese, softened
  • 1 cup freshly grated Parmesan
  • 1 tbsp finely chopped basil
  • 2 cloves garlic, minced
  • 24 medium crimini or button mushrooms, stems removed
  • 2 tbsp avocado oil
  • Salt and pepper


  1. In a large skillet over medium heat, sauté the sausage, breaking up any clumps, until cooked through, about 7 minutes. Transfer to a bowl.
  2. Add the cream cheese, Parmesan, basil, and garlic and stir to combine well.
  3. Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper. In a large bowl, toss the mushroom caps with the avocado oil. Season with salt and pepper and toss to combine.
  4. Place the mushroom caps top down on the prepared baking sheet. Scoop a little of the sausage mixture into each cap, pressing it down into the cavity.
  5. Bake 20 minutes, until the mushrooms are tender and the filling is bubbly. Sprinkle with a little chopped parsley or basil. Let cool 15 minutes before serving.

Yield: 12 (2 mushrooms per serving as an appetizer)

Cholesterol: 26mg

Food energy: 126 kcal

Total fat: 11.31g

Calories from fat: 101

Carbohydrate: 2.38g

Protein per serving: 5.08g

Total dietary fiber: 0.24g

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