It is common to see sausage stuffed mushrooms on the menu at upscale restaurants. But you can easily make these at home. And they are every bit as good as the ones that you would find in fancy eateries.
I had wanted to make these for awhile, but didn’t have an excuse. But they are so delightfully yummy that I sometimes make them as a meal…just because I can! Make these for your next holiday party or potluck and they are guaranteed to go fast!
Most stuffed mushrooms recipes call for breadcrumbs. I’ve opted to use almond meal instead to make these gluten and grain free!
- 12 lg or 24 small mushroom caps, with stems removed and saved.
- 1 lb ground pork sausage, pasture raised preferred
- 1/4 cup onion, minced
- 1-2 cloves garlic, minced
- 1/2 cup almond meal
- 1/4 cup parmesan cheese
- 4 oz. cream cheese
- Preheat oven to 350 degrees F.
- Line baking sheet with foil and spray with olive oil.
- Wipe off mushroom caps with damp cloth to remove dirt
- Line up mushroom caps with the cavity side facing up on the baking sheet.
- Brown ground sausage in skillet. Drain any excess grease.
- Chop up mushroom stems.
- Add mushroom stems, onion and garlic to ground sausage and allow to cook through.
- Remove from heat.
- Add the almond meal, parmesan cheese and cream cheese.
- Mix until cream cheese has melted and is thoroughly mixed in.
- Stuff mixture into mushroom caps.
- Sprinkle a little parmesan cheese on top.
- Bake at 350 for 25-30 minutes.