Sausage and Sage Stuffed Mushrooms
|1 (16 oz) package|
Large White Mushrooms
Cloves Minced Garlic
Large Sage Leaves chopped fine + more for garnish
Sea Salt + more to taste
Dairy Free Cream Cheese (or lactose free or regular)
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.
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