Stuffed Mushrooms: Paleo

Stuffed Mushrooms
Stuffed Mushrooms

Always looking for a fun and easy gluten free appetizer to serve at parties, and these Sausage & Sage mushrooms might be the best new thing. They are simple and perfect for all gatherings.

Ingredients:

  • 12 oz Pork Breakfast Sausage Roll No Sugar/ all natural pork
  • 3 tbsp Olive Oil  E.V.O.O.
  • 15-18 White Mushrooms large
  • 2 cloves Garlic minced
  • 3 Sage Leaves chopped finely & more for garnish
  • 1/2 tsp Sea Salt
  • 4 oz Cream Cheese Dairy Free
  • 1/4 cup Almond Flour
  • 2 tsp Parsley chopped & fresh
  •  

Instructions:

  1. Preheat oven to 350 degrees.
  2. Remove stems from the mushrooms and scoop out the remaining insides (being careful not to break the caps). Set the stems aside and chop fine. Place the mushrooms tops into a bowl along with olive oil and toss. Place them hollowed out-side up on the baking sheet.
  3. Make the filling. Heat a skillet over medium heat and add the sausage. Cook for 5-7 minutes, using a spoon to break the sausage into small pieces, until browned and mostly cooked through. Add in the chopped mushroom stems, garlic, sage leaves, italian seasoning, and salt and cook for 2-3 minutes until the mushrooms are softened. Stir in the dairy free cream cheese until melted.
  4. Transfer the filling to a bowl and add in almond flour and fresh parsley. Stir well until combined. Scoop a generous amount into each mushroom top. Bake for 30 minutes or until browned and crispy. Serve with a tiny piece of sage leaf on top of each one. Enjoy!
  5.  
  6. Bake them at 400 degrees for 17-20 minutes. You want them golden but not actually brown.
  7. When done pull them out and sprinkle them with some salt to taste. 
Stuffed Mushrooms

Stuffed Mushrooms

The perfect healthy stuffed mushrooms for appetizers and gatherings!
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Prep Time 10 mins
Cook Time 37 mins
Course Appetizer, Main Course, Side Dish, Snack

Ingredients
  

  • 12 oz Pork Breakfast Sausage Roll No Sugar/ all natural pork
  • 3 tbsp Olive Oil EVOO
  • 15-18 White Mushrooms large
  • 2 cloves Garlic minced
  • 3 Sage Leaves chopped finely & more for garnish
  • 1/2 tsp Sea Salt
  • 4 oz Cream Cheese Dairy Free
  • 1/4 cup Almond Flour
  • 2 tsp Parsley chopped & fresh

Instructions
 

  • Preheat oven to 350 degrees.
  • Remove stems from the mushrooms and scoop out the remaining insides (being careful not to break the caps). Set the stems aside and chop fine. Place the mushrooms tops into a bowl along with olive oil and toss. Place them hollowed out-side up on the baking sheet.
  • Make the filling. Heat a skillet over medium heat and add the sausage. Cook for 5-7 minutes, using a spoon to break the sausage into small pieces, until browned and mostly cooked through. Add in the chopped mushroom stems, garlic, sage leaves, italian seasoning, and salt and cook for 2-3 minutes until the mushrooms are softened. Stir in the dairy free cream cheese until melted.
  • Transfer the filling to a bowl and add in almond flour and fresh parsley. Stir well until combined. Scoop a generous amount into each mushroom top. Bake for 30 minutes or until browned and crispy. Serve with a tiny piece of sage leaf on top of each one. Enjoy!
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