Stuffed Mushrooms

paleo recipe for stuffed mushroomsDecember has officially begun! The Christmas chain is hung, elf on the shelf is on the move and Lego advent calendars are on display. I’m probably having even more fun than the kids 🙂

Elf on a shelf

How’d Sparkle get way up there?

As crazy busy this time of year is, I can’t help but love every minute of it. Parties, dinners with friends, shopping trips and excited kiddos…it’s great! And then there’s the food….plenty of opportunities to bake and cook for friends and family.

This recipe for Stuffed Mushrooms is one of my favorite appetizers to serve, and I’m not even the biggest mushroom fan. These tasty morsels are so delicious that even I can’t stop eating them. Enjoy 🙂

Stuffed Mushrooms
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 14

  • ½ lb loose pork sausage
  • ½ yellow onion, chopped
  • 2 teaspoons garlic, minced
  • 28 large white mushrooms
  • ¼ cup white wine
  • 1 egg
  • Dash of salt and pepper
  • 2 Tablespoons blanched almond flour
  • ¼ teaspoon garlic salt
  • 1 teaspoon dried parsley
  • ¼ cup Dairy-Free Cheese Spread
For the Dairy-Free Cheese Spread
INSTRUCTIONS

For the Dairy-Free Cheese Spread
  1. Discard the cashew soaking water. Combine all of the ingredients in a food processor and pulse until smooth and creamy
How to Prepare the Stuffed Mushrooms
  1. Preheat the oven to 350 degrees F. Lightly grease a rimmed baking sheet with coconut oil.
  2. Wipe and de-stem the mushrooms, mince half of the stems and discard the rest.
  3. In a large skillet brown the pork sausage over medium heat. Add the onion and garlic and continue to cook for 5 minutes. Add the wine and cook until the liquid has evaporated. Add the minced mushroom stems and cook for 3 more minutes. Remove from heat.
  4. In a large bowl beat the egg. Add a dash of salt and pepper, the Dairy-Free cheese spread and the sausage mixture. Mix well.
  5. Fill each mushroom with the sausage mixture and place on the prepared baking sheet.
  6. In a small bowl combine the almond flour, garlic salt and dried parsley. Sprinkle the mixture over each mushroom.
  7. Bake for 25-30 minutes, until heat through and golden on top.
NUTRITION

Calories: 99     Fat: 6     Carbohydrates: 2     Sodium: 151     Fiber: 1     Protein: 6    

 Stuffed Mushrooms 1

Comments

  • Tony December 31, 2014 at 11:55 am

    Love it;delicious

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