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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 mushroomsolive oiloniongarlicItalian sausagefresh parsleyalmond flourItalian seasoning almond milk cream cheese (Kite Hill)plain unsweetened almond milkSea salt and freshly ground black peppercooking 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}
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. Prep Time: 15 minutesCook Time: 45 minutesCourse:Appetizer, Holiday Side Dish, Side DishCuisine:American, Italian, keto, Paleo, Whole30Keyword:appetizer, keto, mushrooms, paleo, side dish, thanksgiving, whole30Servings: 9 servings
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Ingredients
18largewhite mushrooms4tablespoonsolive oildividedsea saltcooking spray1small oniondiced2clovesgarlicminced1/2lbItalian sausagebulk, or casings removed1/4cupalmond flour1teaspoonItalian seasoning1/3cupalmond milk cream cheeseI use Kite Hill1tablespoonplain unsweetened almond milk3tablespoonsfresh parsleyminced, plus more for garnishSea salt and freshly ground black pepperto taste
Instructions
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. 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 asideHeat 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
Calories: 201kcalCarbohydrates: 5gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 19mgSodium: 223mgPotassium: 241mgFiber: 2gSugar: 2gVitamin A: 116IUVitamin C: 4mgCalcium: 29mgIron: 1mg
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Want More Holiday Appetizers and Side Dishes? Try One of These!
Sausage and Cauliflower Rice Stuffed Acorn Squash
Paleo Cornbread
Paleo Green Bean Casserole
Crispy Smashed Potatoes with Garlic Aioli
Butternut Squash Sausage Stuffing
Ultimate Stuffed Acorn Squash
Candied Sweet Potatoes
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