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Totally keto and low-carb and totally delicious, these tasty Sausage, Bacon & Cheese Stuffed Mushroom Caps are the perfect snack. But, you can also enjoy them as a light meal, or appetizer.
And, the best part is that you can make them ahead of time and pop them in the fridge to reheat later.
My kids gobble these up, too, especially if I give them some tomato sauce to go with it. Super simple and oh-so good, at just 3 net carbs per serving, this is one keto snack you can’t do without!
How To Make Sausage, Bacon & Cheese Stuffed Mushroom Caps
The key to this recipe is finding big mushrooms and using a good quality sausage meat that’s not too fatty.
I get jumbo mushrooms from Costco and they work great, but you can also use cremini or even portobello mushrooms for this recipe (adjust the cooking time for portobellos).
To remove the mushroom stem, cup the mushroom cap in your palm with the stem sticking up. Use the thumb of your other hand to gently push the stem to the side, causing it to snap at the base. Pull it out.
It might take you a mushroom or three to get the knack of it – just go slowly and don’t worry if some stem is left behind.
Give them a good wash and you’re ready to mix and fill!
Mix all the ingredients together in one bowl, mixing well to combine all the flavors.
Fill the washed mushroom caps with the sausage mixture, mounding it up over the mushroom. Kind of like if you were to set a meatball into a mushroom cap.
Line these tasty fellas up on a baking sheet with raised edges and bake at 375-F for about 15 minutes or until the sausage is cooked to 165-F degrees.
Don’t overcook, or they’ll dry out and get hard.
- Use whatever cheese you have on hand, cheddar, provolone, mozzarella, Italian blend – they all work.
- Sausage, Bacon & Cheese Stuffed Mushroom Caps are the perfect make-ahead keto snack. Prepare them up to baking, and pop them in the oven 20 minutes before you want to eat. Or, cook and chill and reheat in a low oven to serve.
- Serve with a keto-friendly marinara sauce for dipping.
What To SErve With Sausage, Bacon & Cheese STuffed Mushrooms
This is the perfect keto game day snack, and you can enjoy them on their own or as a part of a snack bar. Lay out all your favorite appetizers, and serve these Cheesy Crispy Keto Crackers with it!
Are These Keto Stuffed Mushrooms Freezable?
Yes! These tasty keto appetizers will freeze just fine. Prepare them with the raw filling, then put them in one layer into a freezer-safe plastic bag or container, and freeze them for up to three months.
To bake them, bake them as per the recipe instructions, adding 10-15 minutes extra time to allow for thawing. Be sure to check the internal temperature, cooking them to 165-F.
Like This? ALso Try:
- Green Goddess Stuffed Mushroom Caps
- Crab Rangoon Dip
- Popable Pork Shots
- and be sure to check out my cookbooks!
A tasty anytime appetizer, these keto and low carb Sausage, Bacon, and Cheese Stuffed Mushroom Caps are great for gatherings, parties, and even just for dinner!
- 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 tbsp parsley, chopped finely
- 1 tbsp dried onion flakes
- 1/2 tsp garlic powder
- 1 cup shredded cheese, cheddar, mozzarella, Italian blend - whatever you have on hand
- 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!
Serving Size:2-3 mushrooms
Amount Per Serving: Calories: 505Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 105mgSodium: 1011mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 3gProtein: 25g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.