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
½ pound loose pork sausage
½ cup yellow onion, chopped
2 teaspoons Garlic, minced
28 white mushrooms
¼ cup white wine
dash of sea salt and black pepper
2 tablespoons blanched almond flour
¼ teaspoon garlic salt
1 teaspoon dried parsley
¼ cup Dairy-Free Cashew Cheese
Preheat the oven to 350 degrees F. Lightly grease a rimmed baking sheet with coconut oil.
Wipe and de-stem the mushrooms, mince half of the stems and discard the rest.
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.
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.
Fill each mushroom with the sausage mixture and place on the prepared baking sheet.
In a small bowl combine the almond flour, garlic salt and dried parsley. Sprinkle the mixture over each mushroom.
Bake for 25-30 minutes, until heat through and golden on top.