Sausage and Sage Stuffed Mushrooms

Sausage and Sage Stuffed Mushrooms

Appetizer Ideas for Breakfast Sausage

These Sausage and Sage Stuffed Mushrooms are the perfect savory appetizer that will leave everyone wanting more!

Sausage and Sage Stuffed Mushrooms
10 mins
Prep Time
40 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients
1 (16 oz.) package

All Natural Pork Breakfast Sausage Roll

3 tbsp

Olive Oil


Large White Mushrooms


Cloves Minced Garlic


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 (or lactose free or regular)

1/4 cup

Almond Flour

2 tsp

Fresh Chopped Parsley


  1. Preheat oven to 350.

  2. 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.

  3. 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.

  4. 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!

  5. Optional: Serve with a tiny piece of sage leaf on top of each one.

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