These are the appetizer that disappears first at any gathering I host. Keto sausage, bacon, and cheese stuffed mushrooms come together in one bowl and hold up well whether you serve them right away or make them ahead.
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My kids go through a plate of these fast, especially with tomato sauce for dipping on the side. Big mushroom caps hold the most filling, though cremini or portobello both work if that is what you have.
These are genuinely make-ahead friendly. Fill the mushrooms, refrigerate, and bake them fresh right before your guests arrive.
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Chef Jenn’s Take on Sausage, Bacon & Cheese Stuffed Mushroom Caps
Overcooked stuffed mushrooms turn hard and dense instead of staying tender, and it happens faster than people expect once the filling is fully cooked through. Pull them the moment the sausage hits 165 degrees, not several minutes past it.
Removing the stems takes a little practice. Cup the mushroom cap in your palm with the stem facing up, then use your thumb to push the stem to the side until it snaps at the base. It might take a few mushrooms to get the hang of it, and it is fine if a little bit of stem is left behind. Big mushroom caps hold the most filling, so look for jumbo ones if your store carries them.
These are genuinely flexible for entertaining. Fill the caps and refrigerate them, then bake fresh right before guests arrive, or bake and chill them ahead and reheat in a low oven. Either way works, and they freeze well too if you want to prep further in advance than a day or two.
What You’ll Love About Sausage, Bacon & Cheese Stuffed Mushroom Caps
- One bowl for the filling, no complicated technique required.
- Make-ahead friendly, so party day only involves sliding a tray into the oven.
- Freezer-friendly too, which makes them easy to have on hand for a last-minute gathering.
Ingredients
- Sausage meat – Bulk sausage, or regular links with the casing removed.
- Mushrooms – Big, jumbo mushrooms hold the most filling. Cremini or portobello work too, adjusting the bake time for portobello.
- Bacon – Raw, chopped roughly before mixing in.
- Parsley – Fresh, chopped fine.
- Dried onion flakes – Onion powder works as a substitute in a smaller amount.
- Garlic powder – Fresh minced garlic works too, in a slightly smaller amount.
- Shredded cheese – Cheddar, mozzarella, Italian blend, whatever you have on hand all work.
How to Make Sausage, Bacon & Cheese Stuffed Mushroom Caps
Scroll down for the full recipe card with exact measurements and printable instructions.
Wash the mushrooms and carefully remove the stems, cupping each cap in your palm and using your thumb to snap the stem loose at the base. Mix the sausage meat with the chopped bacon, parsley, dried onion flakes, garlic powder, and shredded cheese in one bowl until well combined.
Fill each mushroom cap with a generous portion of the sausage mixture, mounding it up over the top. Arrange the filled mushrooms on a baking sheet with raised sides.
Bake until the sausage reaches 165°F on a thermometer, about 15 minutes. Watch closely near the end, since overcooking makes them hard and dense.
Make It A Meal
These are built for a snack spread. Add Green Goddess Stuffed Mushrooms for variety on the same tray, and set out Crab Rangoon Dip alongside for something to scoop.
For game day specifically, Bacon, Cheese & Onion Dip rounds out the spread well.
Storage
Store baked leftovers in an airtight container in the fridge for up to 4 days. Reheat in a low oven until warmed through. To freeze, fill the caps with raw filling, arrange in a single layer, and freeze for up to 3 months. Bake from frozen, adding 10 to 15 extra minutes.
Frequently Asked Questions
This recipe runs about 3 net carbs per serving of 2 to 3 mushrooms. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, cheddar, mozzarella, provolone, or an Italian blend all work well. Use whatever you already have on hand.
Yes, portobello works, though you’ll need to adjust the bake time since they’re larger and take longer to cook through than smaller mushroom caps.
Yes, fill the mushroom caps and refrigerate them, then bake fresh right before serving. You can also bake and chill them ahead of time and reheat in a low oven.
Add Preferred SourceSausage, Bacon, and Cheese Stuffed Mushroom Caps
Ingredients
- 1 pound sausage meat bulk sausage, or remove it from the casings
- 1 pound mushrooms washed and stems removed
- 4 slices raw bacon chopped roughly
- 2 tablespoon parsley chopped finely
- 1 tablespoon dried onion flakes
- 1/2 teaspoon garlic powder
- 1 cup shredded cheese cheddar, mozzarella, Italian blend – whatever you have on hand
Instructions
- Wash the mushrooms and carefully pop out the stems.
- Mix the sausage meat with the chopped bacon, parsley, dried onion flakes, garlic powder, and shredded cheese. Add a pinch of salt if you want but I find them salty enough with the cheese and sausage meat.
- Fill the mushroom caps with a generous portion of the sausage mixture, and put them on a baking sheet with raised sides.
- Bake at 375-F for about 15 minutes or until cooked through (165-F on a thermometer). Cooking time will vary on the size of your mushrooms and the amount of filling. Don’t overcook them or they get hard and dense. Enjoy!
Notes
Recipe Card Tips
- Use big, jumbo mushroom caps if you can find them. They hold significantly more filling than smaller mushrooms.
- Don’t worry about getting every stem removed perfectly. A little bit left behind doesn’t affect the finished result.
- Check for doneness with a thermometer rather than ti
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Like This? ALso Try:
- Green Goddess Stuffed Mushroom Caps
- Crab Rangoon Dip
- Popable Pork Shots
- and be sure to check out my cookbooks!
These are delicious!! My family and I loved them! Thank you!
These little. bites of deliciousness are the best! Love that they are freezer-friendly too!
No one on my family will eat mushroom except me. I think I am making these stuffed mushroom just for me. I love that you used sausage in them, another one of my favorite.
Looks and sounds so delicious and flavorful! Can’t wait to try it.