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Dairy-free, grain-free sausage stuffed mushrooms with Italian sausage, almond flour, and almond milk cream cheese, perfect as a Paleo, Whole30, or keto-friendly appetizer or side dish.

Ingredients

Scale
  • 18 large white mushrooms
  • 4 tablespoons olive oil, divided
  • Sea salt, to taste
  • Cooking spray
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 lb Italian sausage, bulk (casings removed)
  • 1/4 cup almond flour
  • 1 teaspoon Italian seasoning
  • 1/3 cup almond milk cream cheese (e.g., Kite Hill brand)
  • 1 tablespoon plain unsweetened almond milk
  • 3 tablespoons fresh parsley, minced, plus more for garnish
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
  2. Remove stems from mushrooms and finely chop them. Place mushroom caps in a shallow bowl; toss with 2 tablespoons olive oil and a pinch of sea salt and set aside.
  3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
  4. Add Italian sausage, crumble with a wooden spoon, and cook until browned and no longer pink, about 5–8 minutes.
  5. Add chopped mushroom stems and cook until softened.
  6. Stir in diced onion and minced garlic; cook 2–3 minutes until fragrant.
  7. Mix in almond flour and Italian seasoning until combined.
  8. Add almond milk cream cheese and 1 tablespoon almond milk; stir and cook until smooth and well combined.
  9. Remove skillet from heat, stir in minced parsley, and season with sea salt and freshly ground black pepper to taste.
  10. Arrange mushroom caps in the prepared baking dish in a single layer.
  11. Fill each mushroom cap generously with the sausage mixture.
  12. Bake 30–35 minutes until the tops are browned and the mushrooms are tender.
  13. Let mushrooms cool slightly before serving.

Notes

Use large, firm white mushrooms to hold the filling well., Pat mushroom caps dry after cleaning to avoid soggy filling., Cook sausage thoroughly and brown chopped stems for better flavor and less liquid., If filling is too loose, cook longer to evaporate excess moisture before stuffing mushrooms., Don’t overfill caps to prevent spilling during baking., Turn baking dish once during baking for even browning, especially if oven has hot spots., Regular cream cheese can be used instead of almond milk cream cheese; add 1/4 cup parmesan for extra richness if not dairy-free., Almond flour can be substituted with plain breadcrumbs if not avoiding grains., Try different sausage types like ground turkey or chicken sausage, or spicy Italian sausage for more kick., Add 1/4 cup finely chopped sun-dried tomatoes or a tablespoon of fresh thyme or rosemary for flavor variations., Sprinkle crushed pork rinds or toasted almond slivers before serving for added crunch while staying keto-friendly., Store leftovers in an airtight container in the fridge for 3-4 days; keep stuffing separate to avoid sogginess., Reheat in a 350°F oven for 8–12 minutes or microwave for 30-60 seconds (microwaving may soften texture)., Freeze cooked mushrooms up to 2 months; reheat from frozen with added baking time., You can freeze unbaked stuffed mushrooms on a tray and bake from frozen, adding 10–15 minutes to baking time.

Nutrition

Find it online: https://margorecipes.com/sausage-stuffed-mushrooms-paleo-whole30-keto/