Sausage and Sage Stuffed Mushrooms

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

Preheat oven to 350.
Remove stems from the mushrooms. Scoop out the remaining insides/gills (careful not to break the cap). Set stems aside and chop fine. Place mushroom tops into bowl along with olive oil. Toss to coat. Place mushrooms hollowed out-side, up on baking sheet.

Make the filling.
Heat skillet over medium heat, add sausage. Cook 5-7 minutes, using a spoon to break sausage into small pieces, until browned and mostly cooked through. Add chopped mushroom stems, garlic, sage leaves, Italian seasoning, and salt. Cook for 2-3 additional minutes until mushrooms are softened. Stir in dairy free cream cheese until melted.

Transfer filling to a bowl. Add 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. Enjoy!
Optional: Serve with a tiny piece of sage leaf on top of each one.