These healthier sausage stuffed mushrooms are huge on flavor but contain no dairy, gluten or grains. They’re easy to put together and make the perfect holiday appetizer or side dish! Paleo, Whole30, keto.
I’ve been wanting to make stuffed mushrooms for awhile and figured that Thanksgiving was the perfect time!
Years ago used to make sausage stuffed mushrooms with real cream cheese, bread crumbs and parmesan cheese.
All things I don’t eat now! I honestly wasn’t sure if I was going to love the finished product here.
With no parmesan and no seasoned breadcrumbs, I wanted to make sure the stuffing had plenty of flavor.
Luckily, the recipe came ut ridiculously tasty – I was thrilled and surprised how good they were!
Let’s get into all the delicious details.
What You Need to Make These Sausage Stuffed Mushrooms
Heres’s everything you’ll need to make these mushrooms
- Large white mushrooms
- olive oil
- onion
- garlic
- Italian sausage
- fresh parsley
- almond flour
- Italian seasoning
- almond milk cream cheese (Kite Hill)
- plain unsweetened almond milk
- Sea salt and freshly ground black pepper
- cooking spray
How to Make Sausage Stuffed Mushrooms
Preheat your oven to 350° F and spray a 9×13” baking dish with cooking spray.
Remove the stems from the mushrooms and chop them finely. Place the mushroom caps in a shallow bowl and toss with 2 tablespoons of the olive oil and sprinkle with sea salt, then set aside.
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage, stirring frequently, until it’s completely browned.
Add the chopped mushroom stems and cook until soft. Stir in the onions and garlic and cook for another 2 to 3 minutes, then add the almond flour, Italian seasoning, stirring to combine. Finally, stir in the cream cheese and almond milk continue cooking until well combined. Remove from heat and stir in the parsley, then season with salt and pepper, to taste.
Arrange the mushrooms in in a single layer and fill each mushroom generously with the sausage mixture. Bake until the stuffing is browned- about 30-35 minutes. Allow to cool slightly, then serve right away.
Can I use Real Cream Cheese if I’m Not Dairy Free?
Sure! Any cream cheese will work well in this recipe. You can also add about 1/4 cup of parmesan cheese after the cream cheese and milk if you like.
Can I Replace the Almond Flour if I’m Not Grain Free?
You can replace the almond flour with plain bread crumbs if you don’t need the recipe to be grain free.
I hope you’re ready for a seriously tasty, savory treat that’s the perfect addition to your holiday table!
They’re so good though you might just want to make them on a random Sunday too 🙂 I hope you enjoy!
Sausage Stuffed Mushrooms {Paleo, Whole30, Keto}
Sausage Stuffed Mushrooms {Paleo, Whole30, Keto}
Ingredients
- 18 large white mushrooms
- 4 tablespoons olive oil divided
- sea salt
- cooking spray
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 lb Italian sausage bulk, or casings removed
- 1/4 cup almond flour
- 1 teaspoon Italian seasoning
- 1/3 cup almond milk cream cheese I use Kite Hill
- 1 tablespoon plain unsweetened almond milk
- 3 tablespoons fresh parsley minced, plus more for garnish
- Sea salt and freshly ground black pepper to taste
Instructions
-
Preheat your oven to 350° F and spray a 9x13” baking dish with cooking spray.
-
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 2 tablespoons of the olive oil and sprinkle with a bit of sea salt. Set aside
-
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook until it's completely browned - about 5-8 minutes. Add the chopped mushroom stems and cook until soft.
-
Stir in the onions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the almond flour, Italian seasoning, stirring to combine. Finally, stir in the cream cheese and almond milk and continue cooking until well combined. Remove from heat and stir in the parsley, then season with salt and pepper, to taste.
-
Arrange the mushrooms in in a single layer and fill each mushroom generously with the sausage mixture. Bake until the stuffing is browned- about 30-35 minutes. Allow to cool slightly, then serve right away.
Nutrition
Want More Holiday Appetizers and Side Dishes? Try One of These!
Sausage and Cauliflower Rice Stuffed Acorn Squash
Crispy Smashed Potatoes with Garlic Aioli
Butternut Squash Sausage Stuffing
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Wow, they look delicious. This goes directly to my pre-evening-cook list. I can then take them to work and after the keto phase they will be devoured. I will be back with a rating!
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Can these be assembled the night before and cooked the next day? Thanks!
These were very easy to make. My husband said 3 times that he loved these. I agree they are very yummy. Definitely, a keeper. Will make it again often. I made them until just after stuffing the mushroom caps. I put them into the refrig, and the next night, I put them into the preheated oven.
Made just as written- delicious, thank you!!
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My family made this recipe over Thanksgiving and it was absolutely delicious!!! We used the Kite Hill almond milk cream cheese that is recommended in the recipe. So delicious! 🙂
These were very easy to make. My husband said 3 times that he loved these. I agree they are very yummy. Definitely, a keeper. Will make it again often.
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so delicious!!
The sausage stuffed mushrooms are a perfect snack for your next party or family gathering. online book marketing is wrapped in bacon and stuffed into a mushroom cap.
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Sausage Stuffed Mushrooms is a combination of the best and most popular stuffed mushrooms, multistreaming, and cream cheese. The combination of these ingredients will make you feel like you are eating the most decadent and mouth-watering stuffed mushrooms that you’ve ever had.
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Sausage Stuffed Mushrooms is my family’s favorite, but I find the recipes online don’t quite work for me. When I read this article, I was very happy, I tried it and the taste is really good.
These are DELICIOUS! My husband and I love them. Perfect as a side dish or an appetizer! Will definitely be making again.
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These are delicious! A huge hit at the party we took them to
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Sausage Stuffed Mushrooms bring together the finest elements of beloved stuffed mushrooms and the indulgent addition of cream cheese. This multistream of ingredients results in a culinary experience that transports your taste buds to a realm of unparalleled richness and irresistible allure, redefining your perception of delectable stuffed mushrooms.
OMG. These were soooo good. Needed a dairy free recipe for a family get together. They were a huge hit.
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I usually buy stuffed mushrooms from Aldi but this recipe is out of this world so much better than anything I’ve bought in stores.
I haven’t tried making it yet but I’ve been looking for a dairy free option since I’m lactose intolerant.
So yummy! Taste like the dairy and gluten laden stuffed mushrooms
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I made these for a friends Christmas open house because they follow paleo they were a hit absolutely delicious! This recipe is a keeper!
Just deliciously wonderful! Made them as per the recipe and they were perfect!
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Delcious! I added finely chopped red pepper, highly recommend!
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