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Low Carb Cheesy Spicy Sausage Stuffed Mushrooms is an easy appetizer to whip up for the holidays or any party for that matter!
When it comes to holiday entertaining, I’m all about easy recipes that take little time to prepare but provide my guests with a little something satisifying to hold them over before the first course.
If you’d agree with me that appetizers don’t have to be full of carbs to be fantastically delicious than you will be nothing more than delighted to make these stuffed mushrooms for your guests.
Gourmet Garden products are what turns these standard stuffed mushrooms into something spectacular in flavor. These easy stir in pastes make for the quickest mixture to stuff little mushrooms. Adjust the spice as you like by using less or more than I have in this recipe.
The hardest part, which isn’t hard at all in fact, is simply cooking the sausage! Once that is ready you stir in the pastes and add some cream cheese and you’re practically done!
The lightly dried chili pepper and parsely flakes sprinkled on top makes for a festive look, don’t you think?
Make ahead up to 2 days before. Reheat in baking pan and transfer to a serving plate. Entertaining doesn’t have to be stressful and sometimes just easy appetizers and some desserts are all you need for a party!
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Low Carb Cheesy Spicy Sausage Stuffed Mushrooms
Ingredients
- 24 ounces Baby Bella mushrooms stems removed
- 12 ounces pork sausage
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 -3 teaspoons chili pepper
- 8 ounces cream cheese softened
- Optional: Gourmet Garden Slightly Dried Chili Pepper Flakes and Parsley
Instructions
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Preheat oven to 350 degrees F.
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Scoop the inside of each mushroom to make room for the stuffing.
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Place each mushroom into a 9 by 13 baking dish.
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Brown the sausage in a skillet over medium heat.
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Once browned add stir in pastes and stir to combine. Taste and adjust seasonings as desired.
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PLace the cream cheese in a stand mixer then add in your sausage.
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Blend until combined.
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Stuff each mushroom with mixture. ( If making ahead, you can cover and refrigerate for up to 2 days.)
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Bake for 30 minutes.
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Once out of the oven sprinkle on chili pepper and parsley if desired.
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Remove mushrooms to a serving platter.
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Enjoy warm or at room temperature.
Recipe Notes
Net Carbs: 3.6g
Those pastes look fantastic!. I am going to buy all of them! I bet those stuffed mushrooms would disappear quickly.
I just love stuffed mushrooms and these look perfect! Hope you’re having a happy birthday 🙂
these sound delicious I am putting them on my next party menu
These would be just perfect for our Christmas party! I can assemble them ahead of time and then just pop them in the oven.
I used smaller size mushrooms, 1lb ground hot Italian sausage with cream cheese. I also added oregano, basil, garlic and salt. I also find this as an excellent appetizer! Thanks a lot for sharing this recipe.
So pretty! And I love those Garden Gourmet pastes and herbs. They are so convenient to keep on hand for easy flavor boosts.
Mmm stuffed mushrooms are so good! I really need to make them more than I do! Love the sausage in these!
How easy is that? My hubs loves stuffed mushrooms, but I never make them because they just seem like too much trouble. Not anymore!
I love stuffed mushrooms! I love them even more when they are made with spicy shrimp….yum!
I love Gourmet Garden products – they make throwing together flavorful food a snap! These mushrooms sound amazing, I want to eat them all.
I love Gourmet Garden so very much. They come in handy for a million different things. Can’t get enough of them.
This recipe is amazing. My brother is a huge mushroom fanatic so I must try this next time he swings by for a visit.
Looking for low carb recipes j
New at this!
I can’t wait to make these this week Brenda! Hope you are well!
These are yummy thank you!
Delicious!
I used a potato masher to break up the sausage and then I added the cream cheese right into the pan on low heat and used the masher to incorporate. Worked great and saved me some dish washing!!