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Ingredients
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1 lb sausage (any kind, I like Jimmy Dean)
3 tbsp olive oil
15 – 18 large white mushrooms (I substituted Portabella mushrooms)
2 cloves minced garlic
1 yellow onion, chopped
3 large sage leaves, chopped fine + more for garnish
1 tsp Italian seasoning
1/2 tsp sea salt
4 oz dairy free cream cheese
1/4 cup almond flour
2 tsp fresh chopped parsley
Instructions
- Preheat over to 350 degrees. Remove stems from the mushrooms and scoop out the remaining insides/gills. Set the stems aside and chop fine. Place the mushroom tops into a bowl along with the olive oil and toss to coat. Place the mushrooms hollowed side up on a baking sheet.
- Make the filling. Heat a skillet over medium heat and add the sausage. Cook for 5-7 minutes, using a spoon to break the sausage into small pieces, until browned and mostly cooked through. Add in the chopped mushroom stems, garlic, onions, sage leaves, Italian seasoning, and salt and cook for 2-3 additional minutes until the mushrooms are softened. Stir in the dairy free cream cheese until melted.
- Transfer the filling to a bowl and add in almond flour and fresh parsley. Stir until well combined. Scoop a generous amount into each mushroom top. Bake for 30 minutes or until brown and crispy. Serve with a tiny piece sage leaf on top. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 135
- Sugar: 1g
- Sodium: 247mg
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg