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SERVINGS
15
PREP TIME
10 min
TOTAL TIME
40 min
GLUTEN FREE
YES
Recipe by Mary, Mary's Whole Life
These Sausage and Sage Stuffed Mushrooms are the perfect savory appetizer that will leave everyone wanting more!
This recipe is made with a Jones All Natural Roll Sausage.
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.
12 oz package Jones Dairy Farm No Sugar All Natural Pork Breakfast Sausage Roll
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