Italian Ground Beef Stuffed Mushrooms

4.8 from 4 votes
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Skip the breadcrumbs! These Italian Stuffed Mushrooms are packed with ground beef, mozzarella, parmesan, and lots of saucy goodness. So they have all the flavor you love, but they are naturally gluten free and low carb. It’s a perfect party appetizer or even a simple dinner alongside a salad!

A white serving dish of Italian stuffed mushrooms topped with melted mozzarella cheese on a red and white cloth napkin.

Gluten Free Italian Stuffed Mushrooms

Easy to make, hearty, and packed with flavor, your guests will be begging for the recipe for this delicious party snack. Mushrooms are filled with a simple, extra-thick bolognese-style sauce made with ground beef and topped with two kinds of cheese. Then bake them till hot, tender, and golden for big, fresh flavors in one little bite.

Cuisine Inspiration: Italian
Primary Cooking Method: Stove, Oven
Dietary Info: Gluten-free, Low carb
Skill Level: Easy

Why You’ll Love This Stuffed Mushroom Recipe

These aren’t your usual stuffed mushrooms. I think they are better, and here’s why:

  • Made with wholesome ingredients. No breadcrumbs or overly processed fillings, this is actually a party food you can feel good about snacking on, or even enjoying as a meal.
  • Easy to prepare. Sure, it’s based on a slow-cooking Bolognese sauce, but this is a quick version that’s still super tasty. Just simmer it quickly, stuff the mushrooms, add the cheese, and bake.
  • Naturally gluten free and low carb. Yes, you’ll see that the simple ingredient list is made up of fresh ingredients, making these Italian stuffed mushrooms and gluten free and keto-friendly delight.
A sheet pan of stuffed mushrooms with mozzarella cheese.

Stuffed Mushroom Ingredients and Substitutions

We talked a little about the ingredients, so let’s see what’s in this Italian stuffed mushroom recipe. Here’s a quick overview, but you can find the full amounts in the recipe card at the bottom of the post.

  • Mushrooms. I like to use cremini or baby bella mushrooms, but you can use white mushrooms.
  • Ground beef. Use lean ground beef, or try ground turkey to lighten it up, or ground sausage for even more flavor.
  • Garlic. Fresh gives the best flavor.
  • Seasonings. A simple blend of salt, pepper, Italian seasoning, and red pepper flaked for a little heat, though you can leave those out if you prefer.
  • Tomato sauce. You’ll want the kind from a can, though feel free to make your own marinara sauce if you prefer.
  • Cheese. A combination of shredded mozzarella and grated parmesan.

How to Make Low Carb and Gluten Free Stuffed Mushrooms

Once you’ve gathered your ingredients and preheated your oven to 400°F, you’ll be ready to get started. Here’s a quick summary of what you’ll do:

  • Prep your mushrooms. Wipe the dirt off of your mushrooms and remove the stems. Place them bottom side up on a sheet pan.
  • Make the filling. In a skillet, brown the ground beef and drain the excess grease. Season with garlic, salt, pepper, and Italian seasoning, then add a can of tomato sauce. Simmer till thickened.
  • Stuff the mushrooms. Scoop the filling into the mushroom caps and top with shredded mozzarella and grated parmesan cheese.
  • Bake and serve. Bake at 400°F for about 20 minutes or until the cheese is melted and browned. Remove from the oven and enjoy.
A serving dish with ground beef stuffed mushrooms topped with melted cheese.

Storing and Reheating Leftovers

Place any extra Italian stuffed mushrooms in an airtight container and refrigerate for 2 to 3 days. Reheat them in the microwave or oven until fully heated through. You can even heat them in the air fryer.

I do not recommend freezing stuffed mushrooms as they will get mushy.

Make Them In Advance

If you want to prepare ahead of time, you can make your filling and shred the cheese. Then assemble them right before you are ready to pop them in the oven. I wouldn’t add the filling to the mushrooms more than an hour or so in advance because the salt in the filling will cause the mushrooms to start to release moisture, and they may get chewy or spongy.

Stuffed mushrooms topped with mozzarella cheese on a sheet pan.

Serving Suggestions

You’ll most commonly find stuffed mushrooms as a party snack with other appetizers like Mediterranean Chicken Pinwheels or Butternut Squash Goat Cheese Crostini.

But you can also make it a meal by serving them alongside an Italian Style Wedge Salad for a light and simple dinner, or with a serving of Gluten Free Gnocchi or Stuffed Shells.

A white serving dish of Italian stuffed mushrooms topped with melted mozzarella cheese on a red and white cloth napkin.
4.8 from 4 votes

Italian Stuffed Mushrooms

Skip the breadcrumbs! These Italian Stuffed Mushrooms are packed with ground beef, mozzarella, parmesan, and lots of saucy goodness. So they have all the flavor you love, but they are naturally gluten free and low carb. It's a perfect party appetizer or even a simple dinner alongside a salad!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 20 people

Ingredients

  • 2 pounds cremini mushrooms, baby portabella or white mushrooms, wiped clean and stems removed
  • 1 pound lean ground beef
  • 1 clove garlic minced
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon red pepper flakes
  • 15 oz Tuttorosso tomato sauce (about 1 1/2 cups tomato sauce)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions

  • Preheat oven to 400°F and place the mushrooms with the bottom facing up on a sheet pan.
  • In a large skillet, brown ground beef and drain and excess grease.
  • Add the garlic, salt, pepper, Italian seasoning and red pepper flakes, and cook for another minute or two.
  • Stir in the tomato sauce and simmer for 15 minutes, or until the mixture is very thick. Season with additional salt and pepper, if needed.
  • Divide the meat mixture between the mushrooms, packing it in well (you may have a little leftover). Sprinkle the mozzarella cheese and parmesan cheese over the meat mixture in the mushrooms.
  • Bake at 400°F 20-25 minutes, or until the mushrooms are tender and the cheese is golden brown.

Notes

Bolognese sauce is adapted from The Everyday Ketogenic Kitchen cookbook by Carolyn Ketchum of All Day I Dream About Food.
Nutrition Facts
Italian Stuffed Mushrooms
Amount Per Serving (2 mushrooms)
Calories 68 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 19mg6%
Sodium 212mg9%
Potassium 356mg10%
Carbohydrates 3g1%
Sugar 1g1%
Protein 8g16%
Vitamin A 145IU3%
Vitamin C 1.6mg2%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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9 Comments
  1. Linda

    These look delicious and I would love to try them. I made stuffed mushrooms a long time ago and the mushrooms leaked a lot of dark brown fluid. How can I keep this from happening?

  2. Cinnamon Vogue

    5 stars
    The perfect Keto recipe. A home run. Looks like Tuttorosso has a good product. I find canned tomatoes are so much better than many store bought tomatoes.

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