Sausage Stuffed Mushrooms {Paleo, Whole30, Keto}
These Sausage Stuffed Mushrooms are the perfect bite-sized appetizer or snack! Packed with savory Italian sausage, creamy almond milk cream cheese, and fresh herbs, they’re irresistibly flavorful while being Paleo, Whole30, and Keto-friendly. Great for parties or weeknight indulgence!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 (2 mushrooms per serving) 1x
- Category: Appetizer, Snack
- Cuisine: American, Italian
Ingredients
- 18 large white mushrooms (stems removed and chopped)
- 4 tbsp olive oil, divided
- Sea salt, to taste
- Cooking spray
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ lb Italian sausage (bulk or casings removed)
- ¼ cup almond flour
- 1 tsp Italian seasoning
- ⅓ cup almond milk cream cheese (e.g., Kite Hill)
- 1 tbsp plain unsweetened almond milk
- 3 tbsp fresh parsley, minced (plus extra for garnish)
- Freshly ground black pepper, to taste
Instructions
- Prep the Mushrooms: Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Toss mushroom caps in a bowl with 2 tbsp olive oil and a pinch of sea salt. Set aside.
- Cook the Filling: Heat remaining olive oil in a skillet over medium heat. Cook sausage until browned (5–8 minutes), breaking it apart with a spoon. Add chopped mushroom stems and cook until softened. Stir in onion and garlic; sauté for another 2–3 minutes.
- Season & Combine: Add almond flour and Italian seasoning to the skillet; stir well. Mix in almond milk cream cheese and almond milk until smooth and creamy. Remove from heat and fold in parsley. Season with salt and pepper to taste.
- Stuff & Bake: Arrange mushroom caps in the baking dish and generously fill each with the sausage mixture. Bake for 30–35 minutes or until golden brown on top. Let cool slightly before serving.
Notes
Serving Suggestions: Serve warm as an appetizer or pair with a light salad or roasted vegetables for a complete meal.
Tips & Tricks:
- For extra flavor, use spicy Italian sausage or sprinkle red pepper flakes into the filling.
- Don’t skip tossing the mushroom caps in olive oil—it keeps them moist during baking!
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10 minutes or use an air fryer for crispier results. For make-ahead prep, freeze uncooked stuffed mushrooms on a tray; bake directly from frozen by adding an extra 5–10 minutes to cooking time.
Find it online: https://paleo.recipes/sausage-stuffed-mushrooms/