These blue cheese-stuffed mushrooms are perfect for a low-carb snack. They have no breadcrumbs or fillers. The stuffing is a mix of blue cheese, cream cheese, green onions, and butter. It’s savory and cheesy.

You can use large button mushrooms or portobello mushrooms for this recipe. It’s also easy to make more if you’re serving a crowd.

Ingredients

Steps to Make It

01

Make sure you have all the ingredients ready before you start.

02

First, take the stems off all the mushrooms. Then, chop some of the stems into small pieces. Keep chopping until you have 1/2 cup. Put the chopped stems aside to use later.

03

Melt 3 tablespoons of butter in a large skillet over medium heat. Add half of the mushroom caps. Cook them for about 5 minutes while stirring. Drain the fat when done.

Repeat the process with the remaining 3 tablespoons of butter and the rest of the mushroom caps.

04

Grab a medium bowl and mix together the cream cheese and blue cheese until it’s smooth and creamy. Next, add the chopped mushroom stems you saved earlier. Toss in the chopped green onions and give it a good stir.

05

Turn on the broiler and set it to 500°F. Adjust the oven rack so it’s at the top. Make sure the mushroom caps are about 4 inches away from the heat.

06

Lay the mushroom caps on a foil-lined baking sheet. Then, scoop the cheesy mixture and fill each cap up.

07

Pop the stuffed mushrooms under the broiler. Watch closely until the tops turn a nice golden brown.

FAQs:

1. What kind of mushrooms should I use for the recipe for stuffed mushrooms?

Large white button mushrooms or baby portobello mushrooms are the top choices for this recipe. They’re sturdy, have a great shape for holding the filling, and bake beautifully. If you want to turn this into a main dish, larger portobello mushrooms work perfectly too for the recipe for stuffed mushrooms.

2. How do I prepare the sausage stuffed mushrooms recipe?

Start by cleaning the sausage stuffed mushrooms gently with a damp cloth to remove any dirt. Avoid rinsing them under water as mushrooms soak up moisture and may become soggy. Next, remove the stems by twisting them off, and scoop out a little extra with a small spoon if needed to make room for the stuffing.

3. Can I use canned crab meat for crab stuffed mushrooms recipe?

Yes, canned crab meat is a convenient option and works well. Make sure to drain it thoroughly to remove any excess liquid. If using fresh crab meat, check for and remove any leftover bits of shell for the best experience.

4. What’s the best cheese to use in the filling?

Cream cheese is the base ingredient for the filling as it provides a smooth and creamy texture. Adding Parmesan cheese enhances the flavor with a nutty touch, while sharp cheddar gives a tangy kick. Experiment with other cheeses like mozzarella or Gruyère to find your favorite combination for sausage stuffed mushrooms.

5. Should I cook the mushrooms before stuffing them?

No, you don’t need to pre-cook the mushrooms. They will soften perfectly while baking with the stuffing inside. Pre-cooking can make the mushrooms too watery or overly soft, so it’s best to stuff them raw.

6. What spices go well in the filling?

For a classic and flavorful filling, use seasonings like Old Bay, garlic powder, paprika, and a pinch of cayenne for heat. These spices pair well with crab meat, enhancing its natural sweetness. Fresh herbs like parsley or dill can also brighten the flavors.

7. Can I make these ahead of time?

Yes! You can prepare the stuffed mushrooms up to 24 hours in advance. Assemble them, cover them tightly, and store them in the refrigerator. When you’re ready to serve, bake them fresh for the best taste and texture.

8. How long should I bake crab-stuffed mushrooms?

Bake the mushrooms at 375°F (190°C) for 20-25 minutes. You’ll know they’re ready when the filling is bubbly and golden, and the mushrooms are tender.

9. Can I freeze stuffed mushrooms?

Yes, but it’s best to freeze sausage stuffed mushrooms before baking. Lay the stuffed mushrooms on a tray and freeze until firm. Then transfer them to an airtight container or freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time.

10. What’s a good dipping sauce for crab-stuffed mushrooms?

A flavorful dipping sausage stuffed mushrooms even better to taste. Try serving them with garlic aioli, lemon butter sauce, or a creamy horseradish sauce. These add an extra layer of flavor to the dish.

11. Can I add breadcrumbs to the filling?

Breadcrumbs are optional but highly recommended if you enjoy a firmer texture. Panko breadcrumbs work particularly well, adding a light crunch to the filling. You can also sprinkle some on top before baking for a crispy, golden crust.

12. What other ingredients can I add to the recipe for stuffed mushrooms?

You can customize the filling with extras like cooked bacon bits, minced garlic, chopped green onions, or a splash of Worcestershire sauce. These ingredients add flavor and texture, making the dish even more delicious.

13. How can I make this dish low-carb?

To keep the Stuffed mushrooms with sausage low-carb, skip the breadcrumbs and replace them with almond flour or crushed pork rinds. These alternatives still provide a nice texture without adding extra carbs.

14. Are crab-stuffed mushrooms served hot or cold?

Stuffed mushrooms with sausage are best served hot. The filling is creamy and flavorful when fresh out of the oven. If you have leftovers, reheat them in the oven or microwave before serving for the best taste and texture.

15. What’s the best way to serve crab-stuffed mushrooms?

Arrange the mushrooms on a serving platter as an appetizer for parties. Garnish them with chopped parsley or a sprinkle of Parmesan for a polished look. If you’re serving them as a meal, pair them with a fresh salad or grilled vegetables for a balanced dish.