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!
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (16 oz.) package | |
| 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 (or lactose free or regular) |
| 1/4 cup | Almond Flour |
| 2 tsp | Fresh Chopped Parsley |
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Directions
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Preheat oven to 350.
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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.
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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.
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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!
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Optional: Serve with a tiny piece of sage leaf on top of each one.
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