These Sausage & Sage Stuffed Mushrooms are the perfect gluten free and dairy free appetizer to serve at all of your holiday parties this year!

Thank you to Jones Dairy Farm for sponsoring this post!

I’m always looking for fun & easy gluten free/dairy free appetizers to serve at parties, and these Sausage & Sage Stuffed Mushrooms might just be my new favorite! They are simple to make and perfect for all of your holiday gatherings.

Who is Jones Dairy Farm?

I am excited to be partnering with Jones Dairy Farm on this recipe. Not only is the company family-owned and operated, but their mission has always been to produce honest, safe, and clean products with labels that are trustworthy. I love how they go the extra mile to ensure their products are safe for those of us in the Celiac community! Examples include:

• Jones Dairy Farm received gluten-free certification for all of their products from the Gluten-Free Certification Organization (GFCO). GFCO has a standard for testing gluten-free products that is twice as strict as the FDA proposed standard.

• They joined the effort to help promote awareness for Celiac disease patients, families and health care professionals by becoming a proud sponsor of the Celiac Disease Foundation. Jones was a Premier Sponsor of the Annual Education Conference & Food Faire and a Level I sponsor of Team Gluten-Free.

LOVE IT!

Ok- so back to the Sausage and Sage Stuffed Mushrooms. They are made with Jones Dairy Farm No Sugar All Natural Pork Breakfast Sausage Roll, which was the family’s FIRST product ever! It’s the exact same sausage recipe that was created over 130 years ago, made with only four ingredients: pork, water, salt, and hand-blended spices. Head over to the Jones website to find out where you can buy their product. 

Let’s get cookin’:

The first step in making these mushrooms is to cut off the stems and hollow out the tops. Make sure to reserve the stems and chop them, since we will be adding them to the sausage mixture! We toss them with some olive oil, then add to a baking sheet.

Next up we brown the sausage, then add in the chopped mushroom stems, garlic, spices, and cream cheese. To keep these stuffed mushrooms dairy free, I opted to use Kite Hill almond milk cream cheese. If you tolerate dairy, you can certainly use regular cream cheese instead. From here we transfer the filling to a bowl and add some fresh parsley and almond flour. This helps to hold everything together.

Then we place a heaping scoop of filling into each mushroom cap, and pop them into the oven for 30 minutes!

VOILA! They should be browned and crisp after about 30 minutes. Serve with a little extra sage on top, and enjoy!

Looking for some other healthier appetizers to serve this holiday season? Check out my Paleo Spinach Artichoke Dip, Whole30 Buffalo Chicken Dip, or Cranberry BBQ Meatballs!

Ok, let’s get cookin’!

 

Sausage & Sage Stuffed Mushrooms {Whole30, Paleo, Gluten Free}

These Sausage & Sage Stuffed Mushrooms are the perfect gluten free and dairy free appetizer for all of your holiday gatherings!
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Ingredients

  • 12 oz package Jones Dairy Farm No Sugar All Natural Pork Breakfast Sausage Roll 
  • 3 tbsp olive oil
  • 15-18 large white mushrooms
  • 2 cloves minced garlic
  • 3 large sage leaves, chopped fine + more for garnish
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt, more to taste
  • 4 oz dairy free cream cheese , I like Kite Hill brand. Can also use lactose free or regular cream cheese if you tolerate dairy.
  • 1/4 cup almond flour
  • 2 tsp fresh chopped parsley

Instructions
 

  • Preheat oven to 350. Remove stems from the mushrooms and scoop out the remaining insides/gills (being careful not to break the cap!). Set the stems aside and chop fine. Place the mushroom tops into a bowl along with the olive oil and toss to coat. Place them hollowed out-side up on a 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 additional 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!