Appetizers Easy Recipes

Sausage Stuffed Mushrooms

I love to make these sausage stuffed mushrooms as an appetizer for parties, and they are always a HUGE hit. That being said, there’s no reason to wait for a special occasion because these sausage stuffed mushrooms are so easy to make, there are only 4 simple ingredients! Tender mushrooms, savory sausage, spinach, and cream cheese come together to create a flavor-packed bite!

Often times, I prep these in advance, and then pop them in the oven (or air fryer) before serving. I prefer to use Baby Bella mushrooms, as I find them more “hearty”, but white mushrooms work just as well. Prep is quick – just 15 minutes. Start by separating the mushroom caps from the stems. Reserve 1 cup of the mushroom stems, chop, and set aside.

Next, brown the sausage until cooked through and drain off the grease. Place the warm sausage into a large mixing bowl with the cream cheese.

Sauté the chopped mushroom stems in the pan. Once soft, add chopped spinach and saute for another 1-2 minutes. Add the mushrooms and spinach into the bowl with the sausage and cream cheese. Mix well to combine all the ingredients evenly.

Stuff the mushroom caps GENEROUSLY with sausage mixture. There shouldn’t be any mixture left over. Place the mushrooms on a wire cooling rack over a rimmed baking sheet and bake for 20 minutes. Move the baking sheet to the top rack and broil on high for 1-2 minutes until the the mushrooms are bubbly and golden brown. Now enjoy!

Appetizer recipe for low-carb sausage stuffed mushrooms.

Sausage Stuffed Mushrooms

Mushrooms stuffed with cream cheese, spinach, and sausage. Perfect for a crowd pleasing appetizer or a quick snack or meal! 
3.81 from 26 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 people
Calories: 305kcal


  • 32 large Baby Bella mushroom caps
  • 1 c mushroom stems chopped
  • 8 oz cream cheese softened
  • 1 lbs pork sausage mild or hot
  • 1 c spinach chopped


  • Preheat oven to 350 degrees. 
  • Separate mushroom caps from mushroom stems. Reserve 1 cup of the mushroom stems, chop, and set aside.
  • Brown pork sausage and drain. Place warm sausage over cream cheese in a large bowl.
  • Sauté chopped mushroom stems in pan. Once soft, add chopped spinach and sautee for another 1-2 minutes. 
  • Add spinach and mushroom mixture to bowl with sausage. Mix well to incorporate.
  • Stuff mushroom caps GENEROUSLY with sausage mixture. 
  • Bake on a wire cooling rack over a rimmed sheet pan for 20 minutes.
  • Transfer to top rack in the oven and broil on high for an additional 1-2 minutes until bubbly and golden brown.


Total Carbs: 5 g - Fiber: 2 = 3 Net Carbs


Serving: 4mushrooms | Calories: 305kcal | Total Carbs: 3g | Protein: 15g | Fat: 25g | Fiber: 2g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

Appetizer recipe for low-carb sausage stuffed mushrooms.

Another delicious and versatile sausage appetizer that you should check out is this Keto Sausage Balls recipe. You won’t be able to eat just one!

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  • Avatar
    March 24, 2019 at 4:55 pm

    This recipe is one of the best! Hard to stop at just four. The time and effort is totally worth it.

  • Avatar
    nancy lowe
    April 28, 2019 at 10:04 pm

    omg I made your creamed spinach and it was so good. I am so impressed with your recipes and am going to try a few more. Thank you so much, and will let you know how good I do on it and I ordered your book

  • Avatar
    nancy lowe
    April 28, 2019 at 10:05 pm

    you deserve a 10 star its that good

  • Avatar
    December 14, 2019 at 11:12 pm

    Suzanne, these were so delicious. I just started on Keto and am so happy I found this recipe for a Xmas party. Everyone raved about them and I didn’t feel at all guilty for enjoying them. A definite keeper. Thankyou.

  • Avatar
    December 25, 2019 at 1:42 am

    A question. I would like to serve these as an appetizer for Christmas tomorrow. I will not be able to put them in the oven to cook early when my company arrives because my rib roast will be cooking not leaving enough room or the right temperature. Is it possible to cook these tonight and reheat in the microwave tomorrow and still have them taste good/right? If they won’t taste okay, I’d rather not serve them…what do you think?

    • Suzanne
      January 13, 2020 at 10:45 pm

      I am not sure about reheating them after they are cooked. That can make the mushrooms a rubbery texture. You can serve them at room temperature though!

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