Bolognese Ground Beef Stuffed Mushrooms

An easy party appetizer packed with all the flavors of your favorite Italian meat sauce in one low carb bite-sized package.
Course Appetizer
Cuisine Italian
Keyword bolognese stuffed mushrooms, gluten free appetizers, Italian appetizers, low carb appetizers, stuffed mushroom recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20 people
Calories 68kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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


  • 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.


Bolognese sauce is adapted from The Everyday Ketogenic Kitchen cookbook by Carolyn Ketchum of All Day I Dream About Food.


Serving: 2mushrooms | Calories: 68kcal | Carbohydrates: 3g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 356mg | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1.6mg | Calcium: 57mg | Iron: 1mg