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
- to tasteSea salt and freshly ground black pepper
Directions
- 1
Preheat your oven to 350° F and spray a 9x13” baking dish with cooking spray.
- 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
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
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
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.
Sausage Stuffed Mushrooms {Paleo, Whole30, Keto}
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About this Recipe
Looking for a crowd-pleasing appetizer that fits your Paleo, Whole30, or Keto lifestyle? These Sausage Stuffed Mushrooms deliver big flavor without the gluten, grains, or dairy, making them a perfect addition to any gathering.
What makes these healthier stuffed mushrooms truly stand out is their clever use of almond flour and almond milk cream cheese to create a rich, satisfying filling that's entirely dairy-free. This ensures a guilt-free bite that's still packed with savory Italian sausage goodness, while remaining easy to put together for busy cooks.
You'll discover a delicious balance of tender, earthy large white mushrooms embracing a robustly seasoned Italian sausage filling. The diced onion and minced garlic add aromatic depth, while fresh parsley brightens each savory bite. Despite being free of common allergens, this dish doesn't compromise on the comforting flavors you expect from a classic stuffed mushroom, making it a perfectly satisfying appetizer or side.
While the recipe specifies Italian sausage, feel free to experiment with a spicy Italian sausage for an extra kick or a mild chicken or turkey sausage for a slightly lighter take. If you’re looking to boost the herbal notes, a touch of fresh rosemary alongside the parsley would complement the savory sausage beautifully.
These savory bites are ideal for holiday gatherings or as an elegant, flavor-packed side dish for any special meal where you want to impress with a healthier option.