Plate with sausage stuffed mushrooms with recipe title overlay

Sausage Stuffed Mushrooms

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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.

They are great to make as an appetizer for holiday entertaining! And they can be adapted easily for different dietary needs too!

I had wanted to make these for a while 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 this gluten and grain-free! Of course, you always have the option to use wheat-based breadcrumbs, or gluten-free breadcrumbs. So you have options! And options are your friend!

While this recipe calls for 12 large mushrooms, you can use 24 small ones as well, for a bite sized appetizer.

Most typical stuffed mushrooms call for ground pork sausage. And while you can use the pork, I use ground turkey sausage. It gives me the same great taste, but it works better for my body. Use what works best for you!

Plate with sausage stuffed mushrooms with recipe title overlay

Sausage Stuffed Mushrooms

KathySeppamaki
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer
Servings 8 servings

Ingredients
  

  • 12 large mushrooms with stems removed, and saved
  • 1 pound ground turkey sausage
  • 1/4 cup onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup almond meal
  • 1/4 cup parmesan cheese
  • 4 oz cream cheese

Instructions
 

  • Preheat oven to 350 degrees F.
  • Line baking sheet with foil and spray with olive oil.
  • Wipe off mushroom caps with a 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.

Notes

If you don’t want to use almond meal, you can use regular or gluten-free breadcrumbs instead!

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