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Stuffed mushrooms with italian sausage

These low carb, gluten free italian sausage stuffed mushrooms are topped with spicy pepper jack cheese and are a perfect hors d'oeuvre, snack, or side dish.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, hors d'oeuvre
Keyword: appetizer ideas, italian sausage stuffed mushrooms, low carb appetizer ideas, low carb recipe, low carb side dish, stuffed mushrooms, stuffed mushrooms recipe
Author: Lisa Brown


  • 1 lb baby bella mushrooms
  • 12 oz italian sausage (I used hot)
  • 4 ounces pepper jack cheese
  • parsley, for topping


  • Preheat oven to 400°F
  • Clean any dirt off the mushrooms if necessary.
  • Remove the stems. Set aside. Using a spoon, scrape out the gills of the mushroom and discard. Line mushroom shells on a baking sheet.
  • Place stems in a food processor and chop until very small.
  • Over medium heat, brown the Italian sausage. Make sure to chop the pieces small while you are browning. After a few minutes of browning the meat, mix in the chopped mushroom stems. Continue to cook the meat. When the meat is cooked, drain ALL of the oil.
  • Spoon sausage and mushroom mixture into the empty mushroom shells.
  • Bake for 10 minutes.
  • Remove from oven, and carefully top each mushroom with shredded cheese.
  • Bake for an additional 5 minutes.
  • Remove from the oven, top with chopped parsley, serve, and enjoy!