02/28/2026
🍄 These sausage-stuffed mushrooms are packed with flavor and completely free of dairy, gluten, and grains.
Ingredients:
• 18 large white mushrooms
• 4 tablespoons olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 pound Italian sausage, bulk or casings removed
• 1/4 cup almond flour
• 1 teaspoon Italian seasoning
• 1/3 cup almond milk cream cheese
• 1 tablespoon plain unsweetened almond milk
• 3 tablespoons fresh parsley, minced, plus extra for garnish
• Sea salt and freshly ground black pepper to taste
Instructions:
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Remove the stems from the mushrooms and chop them finely. Toss the caps in 2 tablespoons of olive oil and a pinch of salt. Set aside.
3. Heat the remaining olive oil in a skillet over medium heat. Crumble and cook the sausage until browned, about 5 to 8 minutes. Add the chopped mushroom stems and cook until soft.
4. Stir in the onions and garlic and cook for 2 to 3 more minutes. Add almond flour and Italian seasoning, then stir in the cream cheese and almond milk until well combined. Remove from heat and fold in parsley. Season with salt and pepper to taste.
5. Place the mushroom caps in a single layer in the baking dish and fill each one generously with the sausage mixture. Bake for 30 to 35 minutes until the tops are golden. Allow to cool slightly before serving.
These stuffed mushrooms make a perfect appetizer or snack and are sure to impress at any gathering. 🍴
