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These creamy, flavorful sausage stuffed mushrooms are so indulgent, you’ll forget that you’re eating low carb!
The crumbly sausage is mixed with creamy, herby Boursin cheese and baked until bubbling.
These stuffed mushrooms are keto-friendly and packed with lean protein – a great way to indulge without blowing your healthy eating habits!
Ingredients for Sausage Stuffed Mushrooms
Here’s what you’ll need to make this delicious stuffed mushroom recipe:
- White button mushrooms. Try to find larger mushrooms, which will be easier to work with than the small mushrooms often labeled “petite”.
- Sausage. I use turkey sausage but you can use whatever kind you like!
- Boursin cheese. Our grocery store carries two different flavors: shallots with chives and garlic with fine herbs. Use whatever you like, because all Boursin is good Boursin.
- Fontina cheese
- Dry sherry
What are the best mushrooms for stuffing?
While white button mushrooms are a classic choice, other options for stuffing are cremini mushrooms or baby portobello mushrooms.
These varieties offer a deeper, earthier flavor and robust base that complements the savory goodness of the sausage filling.
How to Make Sausage Stuffed Mushrooms
Clean the Mushrooms
The best way to clean mushrooms is to wipe them with damp paper towels and not rinse them under water.
Mushrooms naturally have a high moisture content and we don’t want to add more moisture by wetting them. Wiping them clean is the best way to do it.
Make the Sausage Filling
Brown the sausage in a large skillet, using a potato masher to break it up into small pieces.
You shouldn’t need any added fat to cook the sausage, as the fat from the sausage itself will be enough. (If you are following a keto diet and want some extra fat, it’s okay to add a few tablespoons of olive oil here.)
Once the sausage is almost cooked through, add the diced onions, sherry and salt. The sherry will evaporate and the onions will soften and turn translucent.
Then, take the stuffing mixture off the heat and stir in the Boursin cheese. It should melt quickly and the mixture will become creamy.
Stuff the Mushrooms
Arrange the mushroom caps in a single layer on a baking sheet.
Fill the mushroom caps with the sausage filling. It’s okay to overfill the caps, because they will shrink a little bit during baking.
Lastly, top each mushroom with grated fontina cheese.
Bake the Mushrooms
Now, simply place them into a preheated oven until the cheese melts and the tops of the mushrooms become golden brown.
Substitutions and Variations
1. Sausage flavor. Experiment with different types of sausage to suit your preferences. Try spicy sausage or mild Italian sausage instead of regular sausage for different flavor profiles.
2. Sausage type. While I use turkey sausage, you could try chicken or pork sausage based on your dietary preferences. Plant-based sausage is another great option.
3. Cheese. It’s pretty tough to beat Boursin! But if you’re looking for a different creamy cheese for the filling, try cream cheese or goat cheese. For an alternative to fontina for the cheesy topping, try mozzarella cheese or Parmesan cheese.
4. Dry sherry. Substitute another type of dry fortified wine like dry vermouth if you don’t have sherry. No vermouth? Use dry white wine like Sauvignon Blanc. No wine at all? Use sherry vinegar, but only use 1/2 Tbsp. instead of the 2 Tbsp. of dry sherry in the recipe card.
Can you make Sausage Stuffed Mushrooms ahead of time?
These stuffed mushrooms are a great make-ahead party appetizer.
Assemble everything on an ungreased baking sheet. Cover with plastic wrap and store in the refrigerator.
When it’s party time, simply uncover the baking sheet and pop it into the oven. You may need to add a few extra minutes to the cooking time if the mushrooms are cold from the fridge.
How to Store Sausage Stuffed Mushrooms
Although these low carb bites don’t typically last long, don’t throw away your leftovers!
Let these stuffed mushrooms cool to room temperature, and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a baking dish in a warm oven for 5 minutes.
When you make these sausage stuffed mushrooms, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more low carb appetizer recipes, try these:
For more keto friendly recipes, try these:
- Blackened Chicken Tenders (Popeyes Copycat)
- Herb-Crusted Chicken (Texas Roadhouse Style)
- Texas Style Chili (No Bean Recipe)
Easy Sausage Stuffed Mushrooms Recipe (Keto Friendly)
- 24 white mushrooms
- 1 lb. turkey sausage
- 1 white or yellow onion
- 1 package Boursin cheese
- 1 cup fontina cheese grated
- 2 Tbsp. dry sherry
- 1/2 tsp. salt
- Preheat oven to 400 degrees. Remove mushroom stems and wipe the caps clean with a damp paper towel. Place mushroom caps on an ungreased baking sheet.
- Cook sausage over medium heat in a large nonstick pan. Use a potato masher or wooden spoon to break up the sausage into small pieces.
- Dice the onion and add it to the sausage. Pour in the sherry and add the salt. Cook until onions are soft and translucent. Remove from heat.
- Off heat, stir in the Boursin cheese until it's melted.
- Fill the mushrooms with the sausage mixture. Top each mushroom with grated fontina. Bake 20 minutes. Serve warm.