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!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings mushrooms

Calories 135kcal

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

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!