Stuffed Mushrooms

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STUFFED MUSHROOMS

This gluten and dairy-free stuffed mushrooms are the perfect appetizer or side for a gathering or the holidays! They’re plant-based, paleo, and easy to make.

Stuffed mushrooms are one of those appetizer classics! They’re usually cheesy, and have ingredients like breadcrumbs to make for a savory appetizer that’s a total crowd-pleaser. This version of stuffed mushrooms is grain-free and dairy-free but still just as delicious, if not more!

THE INGREDIENTS FOR GLUTEN-FREE & DAIRY-FREE MUSHROOMS

  • WHITE BUTTON MUSHROOMS
  • ALMOND FLOUR
  • PARSLEY, THYME, GARLIC, SALT, AND PEPPER

Stuffed Mushrooms

These gluten and dairy-free stuffed mushrooms are the perfect appetizer or side for a gathering or the holidays! They’re plant-based, paleo, and easy to make.
5 from 1 vote
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25 mins
Total Time 30 mins
Course Appetizer, Side Dish
Servings 3

Ingredients
  

  • 12 White Mushrooms
  • 4 cloves Garlic
  • 2 tbsp Avocado Oil divided
  • 3 tbsp Parsley chopped
  • 2 tsp Fresh Thyme
  • Salt & Pepper to taste
  • 1/4 cup Almond Flour

Instructions
 

  • Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set it aside.
  • Wash and scrub the mushrooms to clean and remove the stems. Clean the inside of the caps and pat dry. Set them aside on the baking sheet.
  • Finely dice the mushroom stems along with the garlic.
  • Heat 1 tbsp avocado oil over medium heat in a pan and add the garlic and mushroom stem mixture. Lightly salt and saute for 4-5 minutes or until the mushrooms are tender and the garlic is fragrant.
  • Add the mushroom mixture to a bowl and combine it with the herbs, and almond flour to make the filling
  • Spoon the filling into the mushroom caps. You want the caps to be full, with some of the filling coming out of the top. Lightly drizzle with avocado oil.
  • Transfer to the oven and bake for 30 minutes, or until the mushrooms are tender and the filling is crisp. Serve warm.

Notes

This recipe makes a small appetizer portion. Simply scale up for a larger crowd.
To add protein to this recipe, add cooked sausage to the filling or chopped bacon.
Keyword dairy free, Gluten Free, Paleo
Tried this recipe?Let us know how it was!

Stuffed Mushrooms: Paleo

Stuffed Mushrooms: Paleo
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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!
No ratings yet
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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!
Tried this recipe?Let us know how it was!