Sausage Stuffed Mushrooms (Gluten-Free)
If you’re looking for a unique appetizer that’s loaded with flavor, these Keto and Gluten Free Sausage Stuffed Mushrooms are sure to impress. These can be made in about 30 minutes from start to finish, require only a handful of ingredients, and are quintessential hors d’oeuvres for parties and gatherings.
Mushrooms are a favorite flavor of mine. You can use it in making sauces, soups, appetizers or even in skewers such as teriyaki mushrooms. I’ll admit, I wasn’t always a fan, but once you’ve acquired the taste you’re in for quite a treat. This Sausage Stuffed Mushroom recipe will teach you everything you need to know to make this fun appetizer, plus tips for best flavor and texture.
Ingredients for Sausage Stuffed Mushrooms
- Cremini mushrooms: also known as button mushrooms. They’re the main base for filling and adds umami flavor.
- Italian sausage: ground sausage with seasonings adds loads of meaty flavor. Mild spiciness works best.
- Yellow Onion: Chopped small and cooked with sausage to enhance flavors.
- Spinach: Adds a bit of flavor and color to offset the browns.
- Cream cheese and Parmesan cheese: Adds flavor and creaminess to the filling.
How to make stuffed mushrooms
- Pull stems from large cremini mushrooms.
- Finely chop mushrooms stems as well as half of a yellow onion. Set aside.
- Bake mushroom caps on one side for 10 minutes at 425° F, rotate and bake 5-7 minutes more. Remove from oven.
- While mushrooms are baking: Cook Italian sausage in a large non-stick pan over medium-high heat until browned, breaking up meat as is cooks.
- Stir in chopped mushrooms stems and onion, reduce to medium heat and cook until tender and liquids have evaporated.
- Stir in chopped spinach and cook a bit more.
- Remove from heat, cool slightly and mix together with cream cheese dip in a large bowl
- Fill openings of mushrooms with the mixture, sprinkle with shredded parmesan cheese and bake 5 minutes more. Serve immediately.
Filling for Keto Stuffed Mushrooms
Stuffed mushrooms are filled with a mixture of cooked Italian sausage, chopped mushroom stems, onion, spinach, and cream cheese or cheese
I used La Terra Fina Cheesy Artichoke Dip to add creaminess and flavor. You can also try their Artichoke & Jalapeño for a bit of spiciness. It’s a blend of three kinds of cheese, including Jack and Parmesan, mixed with artichokes, garlic, and other goodies.
La Terra Fina dips are certified gluten-free and have no artificial colors, flavors or preservatives. Try them warm or cold with preferred dipping items, or cooked into recipes such as these Sausage Stuffed Mushrooms.
Craving cheesy mushrooms? Give this ricotta stuffed mushroom recipe a try!
How to cook the mushrooms caps
Pre-heat oven to 425° F. Pull stems from cremini mushrooms and set aside for filling. Place mushroom caps with the open side facing up on a foil-lined baking sheet. Spray or brush with light olive oil. Bake 10 minutes, rotate and drain liquids from centers, then bake 5-7 minutes more until tender. Pat dry and fill with stuffing as directed.
Note: It’s important to pre-cook mushrooms when making stuffed mushrooms. This ensures they are tender and allows liquids to cook out.
Do you need to pre-cook Italian sausage for stuffed mushrooms?
Italian sausage must be cooked ahead of time in a pan. Cook and break up meat over medium-high until browned, then stir in chopped mushrooms stems and onion to create the filling. Then simply add filing to cooked mushrooms.
How to make stuffed mushrooms gluten-free
The easiest way is to omit the breadcrumb topping. There’s still plenty of flavor and texture without it. Instead, top with shredded Parmesan cheese. All the other ingredients in this recipe are gluten-free.
Tips for making sausage stuffed mushrooms
- Use large cremini mushroom as they will shrink significantly once cooked.
- Pre-bake mushrooms caps till tender and to draw out liquids.
- Be sure to cook the Italian sausage ahead of time and break up into small pieces. Mild spiciness works best for flavor.
- Cook chopped mushrooms stems and onions into sausage until tender and to reduce liquids.
- Since mushrooms shrink when cooked, you’ll have extra stuffing mixture leftover. This would be great served with toasted bread as an additional appetizer for your party.
Can you prep stuffed mushrooms ahead of time?
Stuffed mushrooms are best served immediately for optimal texture and appearance. If you need to prep ahead, follow the recipe as directed up to the filling with mixture part. Store covered in the fridge until ready to serve, then top with cheese and bake as directed. Add about 5 minutes baking time if cold.
Italian Sausage Stuffed Mushroom recipe at a glance
Flavor: Rich, umami mushroom flavor mixed with meaty Italian sausage and savory cheese filling
Texture: Tender, juice mushrooms caps filled with creamy cheese and sausage filling
More appetizer and mushrooms recipes you may like:
- Cheesy Hot Dog Tartlets
- Mini Sausage and Spinach Phyllo Cups
- Grilled Habanero Shrimp Fajita Skewers
- Sun-dried Tomato Ricotta Crostini
- Mushroom Tart
- Loaded Veggie Buffalo Chicken Nachos
- Keto Buffalo Wings
- Mushroom Meatloaf
- Mushroom, Spinach and Ham Quiche
Gluten Free Sausage Stuffed Mushrooms
Ingredients
- 18 large cremini mushrooms
- Olive oil spray
- 1 pound mild Italian sausage without skin
- ½ medium yellow onion
- 1 cup frozen chopped spinach
- 10 ounces La Terra Fina Cheesy Artichoke Dip or similar cream cheese based dip
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 425° F. Pull stems from cremini mushrooms and set aside.
- Place caps on a foil-lined baking sheet open side up and lightly spray with oil. Bake 10 minutes, rotate and drain liquid. Bake 5-7 minutes more until tender and remove from oven.
- While mushrooms are baking: Finely chop mushrooms stems and onion. Set aside.
- Cook mild Italian sausage in a large non-stick pan over medium-high heat until browned, breaking up meat as is cooks.
- Stir in chopped mushrooms stems and onion, reduce to medium heat and cook 5-7 minutes more until tender.
- Stir in spinach and cook 1-2 minutes more. Remove from heat and cool slightly.
- In a large bowl, mix together sausage mixture with cheese dip.
- Rotate mushrooms caps so the openings are facing up. Fill with a heaping mound of the mixture and sprinkle with shredded Parmesan cheese. Bake 5-7 minutes until heated through and cheese is melted. Serve immediately.
Notes
- Use large cremini mushroom as they will shrink significantly once cooked.
- Pre-bake mushrooms caps till tender and to draw out liquids.
- Be sure to cook the Italian sausage ahead of time and break up into small pieces. Mild spiciness works best for flavor.
- Cook chopped mushrooms stems and onions into sausage until tender and to reduce liquids.
- Since mushrooms shrink when cooked, you’ll have extra stuffing mixture leftover. This would be great served with toasted bread as an additional appetizer for your party.
Looks so delicious and perfect for dinner parties! Such a great appetizer!
Thanks Natalie!
I made these for our Christmas dinner and it was such a big hit with the family. Was told that these stuffed mushrooms taste better than the expensive stuffed mushrooms at restaurants. Keep those recipes coming, love it!
Wow that’s such awesome feedback Neli. Thanks so much and will do!
I lost a bet and have to make a mushroom recipe once a week for my husband and kids, LOL> I do not like mushrooms, but I have no choice but to make them, I am thinking that these Gluten Free Sausage Stuffed Mushrooms will be great for our family game night.
Haha my brother doesn’t like mushrooms so I can relate. I’m sure they will enjoy them though. Thanks Jeannette!
I’ve never made and ate a stuffed mushroom. I’ll have to give them a try in the new year.
I think that’s a great thing to try for the new year. Thanks Luci.
Oh my Yum!! This looks so good and it’s easy to make too.
These are one of my favorite appetizers! Honestly, I could probably just make a dinner out of them, that’s how much I love them!
Haha that’s a pretty good idea and glad you like them so much Sabrina!