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Keto Cajun Sausage & Cream Cheese Stuffed Mushrooms

[vc_row][vc_column][vc_column_text]This recipe has been adapted from The Girl Who Ate Everything.


  • 24 oz. white button mushrooms
  • 1/3 lb. hot pork sausage
  • 1/2 medium onion, finely diced
  • 4 cloves garlic, finely minced
  • 8 oz. cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup shredded cheddar cheese
  • 2 tsp. Cajun seasoning (Zatarain’s)
  • Green onions or parsley to garnish (optional)


  1. Wash mushrooms in cold water. Pop out stems, reserving both parts.
  2. Chop mushroom stems finely and set them aside.
  3. Brown and crumble sausage. Set aside on a plate to cool. Drain most of the oil from the pan, leaving a small amount to cook the remaining ingredients.
  4. Add onions and garlic to the pan and cook for 2 minutes over medium-low heat. Add in chopped mushrooms stems, stir to cook for 2 minutes. Add Cajun seasoning and stir well. Set mixture aside on a plate to cool.
  5. In a bowl, combine cream cheese, Parmesan cheese, and cheddar cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
  6. Fill the cavity of each mushroom with mixture.
  7. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool for at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with green onions or fresh parsley if desired.