Sausage and Sage Stuffed Mushrooms
The Stuffed Mushroom That Earns Its Spot on Every Appetizer Spread
Stuffed mushrooms get a serious upgrade with Jones All Natural Pork Sausage, fresh sage, minced garlic, and dairy-free cream cheese packed into every cap. Almond flour keeps the filling gluten-free and gives it just enough body to hold together when baked. Make them for a holiday spread, a game day table, or any party where you want something that looks impressive and disappears fast.
Ingredients
- 1 (16 oz.) package Jones Dairy Farm All Natural Pork Sausage Roll
- 3 tablespoons olive oil
- 15-18 large white mushrooms
- 3 large sage leaves chopped fine (and more for garnish)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt, more to taste
- 4 oz. dairy-free cream cheese (or lactose free or regular)
- 1/4 cup almond flour
- 2 teaspoons fresh parsley, chopped
Directions
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.
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