Spinach & Sausage Stuffed Mushrooms with Fontina…I dream about these babies. Savory, spicy and full of robust cheesy flavor, these low carb and keto friendly bites of goodness are…as Paige would say…”heaven in your mouth”!
Me and stuffed mushrooms, we go way back…they were always around on special occasions especially when one of my grandfathers was coming over for dinner. He’s a retired Colonel and, for as long as I can remember, he only eats beef, potatoes and a select handful of veggies, spinach being one.
I always thought it was so strange that spinach was his veggie of choice, but I’m also grateful that it was always on the table. That’s probably one of the reasons I loved it as a kid and still do now! He also loves mushrooms, so Mom #2 was always whipping up a batch of stuffed mushrooms when we were expecting company. We pretended we had to go to the trouble to make them for him but we really loved them just as much..and they are really no trouble at all!
I’m pretty sure that this is were my love of mushrooms began.
Now, I know there are a million and one ways to stuff a mushroom and I love every one of them. But Spinach and Sausage Stuffed Mushrooms are a tribute to my childhood, my Grandpa and my personal, all time favorite appetizer.
These stuffed mushrooms are a breeze to make, the most time consuming part is really cleaning the mushrooms. Be sure to just use a damp towel to wipe off the outside of the cap and don’t submerge them in water. Mushrooms love to absorb liquid and so drowning them in water will only leave you with soggy mushrooms…so sad!
We always used white button mushrooms for stuffed mushrooms growing up. Well, when I went to the store all that was left was Creminis or Baby Bellas, so that is what I went with. Either way they are meaty, hearty and full of flavor after being roasted with this sausage and spinach filling. I like a little spicy kick as well, so feel free to up the chili flake or use hot sausage or a mixture if you want it spicier…really you can’t go wrong! Sweet sauteed onions and garlic give a savory note while the Parmesan and fontina give them a little sharpness. These stuffed mushrooms have no bread crumbs so they are low carb and gluten free. I use the mushroom stems and onions cooked down for moisture and extra flavor!
Spinach & Sausage Stuffed Mushrooms are stunning and make a delicious, savory appetizer for guests or go great with a salad for a light dinner. I have been known to eat them as a meal minus the salad…SMH. All I can say is, if you are a mushroom lover, give these a try. If your not, you will be after one of these.
Spinach & Sausage Stuffed Mushrooms are simply stunning and make a delicious, savory appetizer for guests or go great with a salad for a light dinner. Good news…these stuffed shrooms have no bread crumbs so they are keto, low carb and gluten free!
- 12-16 whole button or cremini mushrooms cleaned & stems removed (save them)
- 2 tablespoons butter
- 12-16 mushroom stems cleaned & finely chopped
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1/2 pound pork breakfast sausage mild or spicy & gluten free
- 1/3 cup Parmesan cheese finely shredded
- 1/4 cup fontina finely shredded
- 1 tablespoon Worcestershire sauce make sure its gluten free
- 1/8-1/4 teaspoon red pepper flakes
- 1 cup fresh spinach wilted & chopped
- 1 tablespoon fresh parsley chopped
- Extra parm or fontina for sprinkling
Preheat oven to 400 degrees.
Melt butter in medium skillet over medium to medium high heat. Add chopped onion, garlic and mushroom stems. Sprinkle with 1/4 tsp of salt and cook for about 7 minutes or until onion is translucent and soft. The mushrooms will release some moisture then this will cook off leaving yummy mushroom essence with little liquid. Remove from heat to cool.
In a medium bowl, add sausage, Worcestershire sauce, pepper flakes, wilted spinach, onion/mushroom mixture parsley and both cheeses. Mix till thoroughly combined.
Take each mushroom and stuff with about a tablespoon of filling depending on the size….they should be heaping.
Line mushrooms up on parchment lined sheet pan, sprinkle with a little extra fontina or Parmesan and bake at 400 for 20-25 minutes or until cooked through and brown. Serve warm, room temp or cold…YUM!