Sausage & Sage Stuffed Mushrooms (Whole30, Paleo, Gluten Free)
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}
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
- ½ 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.
- ¼ 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!
23 Comments on “Sausage & Sage Stuffed Mushrooms (Whole30, Paleo, Gluten Free)”
Made these for a Christmas party and they were a big hit! I’ve recently cut out dairy and it’s hard to find appetizers that are dairy free. Everyone loved these! I made them with chicken breakfast sausage since that’s all Trader Joe’s had and they were so yummy.
So glad you all loved them!!
I made these for our Thanksgiving appetizer. So easy & delicious! Mary’s recipes are always great!
Thank you Deb!
Hi,
I see you can make them ahead of time. Can you reheat them if you want to serve them warm?
yes pop in the oven at 400 for 10 mins to reheat!
Easy and delicious. I will definitely be making them again over the holidays!
So glad you enjoyed them, Sarah!
I loved these. I didn’t mixed the stems back in just cause my mushrooms were small and I used 16oz sausage so I had some extra stuffing left. The only change I would make is to not add the salt.
These mushrooms are amazing! I made them at Thanksgiving and they were a hit! No one could believe they were Whole30! Will definitely make again!
Love these!!!! Have made them multiple times, and always such a crowd pleaser! Perfect for the fall, but delicious any time of year!
These are so delicious and have made their way into our meal rotation! My mom made stuffed mushrooms for years and I have been searching for a gluten and dairy free version, but haven’t found one that even came close. We finally found a winner with this recipe! Our whole family requests these often, including our 3 year old. One question, would it work well to make them in advance and throw them in the fridge until you are ready to bake them?
So glad you love them Kristen!! Yes, you can definitely make them ahead of time.
Can you use chicken sausage
Yes definitely!
Could I sub coconut flour for almond flour? We have a nut allergy in our family! Thanks!
Yes! Just use 1/3 the amount 🙂
Hi! Do you think it would work to use 1/2 cup of blended cashews (soaked, & blended with a little water) in place of the cream cheese? Trying to use what I have on hand. Love your recipes- we just enjoyed your pot pie soup tonight!
I think that would work great!! Thank you!!
Soooo delicious! I had some awesome pork sausage from a local farm and this was a terrific recipe to use it in. I’ll definitely make this again. Happy 2020!
I’m so glad you enjoyed it! Thanks Summer!
Delicious! Even my picky husband loved them. Will definitely be making these again and again.
I’m so glad you enjoyed them! Thanks, Nina!