Sausage Stuffed Mushrooms {Paleo, Whole30, Keto}

Sausage Stuffed Mushrooms {Paleo, Whole30, Keto}

from paleorunningmomma.com
60 min

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.

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)

Directions

  1. 1

    Preheat your oven to 350° F and spray a 9x13” baking dish with cooking spray.

  2. 2

    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

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.