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Stuffed Mushrooms

Prep time 20 min
Cook time 30 min
Total time 50 min

Prep time 20 min
Cook time 30 min
Total time 50 min


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

Serves 14

½ pound loose pork sausage

½ cup yellow onion, chopped

2 teaspoons Garlic, minced

28 white mushrooms

¼ cup white wine

1 egg

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.


Calories: 99
Fat: 6g
Carbohydrates: 2g
Sodium: 151mg
Fiber: 1g
Protein: 6g
Sugar: —

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