Easy Sausage Stuffed Mushrooms with Cream Cheese Recipe
These Easy Sausage Stuffed Mushrooms with Cream Cheese are a flavorful and comforting appetizer combining savory Italian sausage, earthy mushrooms, and creamy, tangy dairy-free cream cheese. Baked until golden and topped with fresh sage, they make a perfect party snack or appetizer for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 15-18 stuffed mushrooms (serves about 4-6 people as an appetizer)
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Main Ingredients
- 16 oz Italian sausage
- 3 tbsp olive oil
- 15-18 large white mushrooms
- 2 cloves minced garlic
- 3 large sage leaves, chopped fine, plus extra for garnish
- 1 tsp Italian seasoning
- ½ tsp sea salt, more to taste
- 4 oz dairy free cream cheese (Kite Hill brand recommended; lactose-free or regular cream cheese can be used)
- ¼ cup almond flour
- 2 tsp fresh chopped parsley
Instructions
- Preheat and Prepare Mushrooms: Preheat your oven to 350°F (175°C). Carefully remove the stems from the mushrooms, preserving the caps without breaking them. Scoop out the inside/gills and set the stems aside. Toss the mushroom caps in olive oil until coated and place them hollowed side up on a baking sheet.
- Cook Sausage and Vegetables: Heat a skillet over medium heat and add the Italian sausage. Cook for 5-7 minutes, breaking the sausage into small pieces with a spoon, until browned and mostly cooked through. Add the chopped mushroom stems, minced garlic, chopped sage, Italian seasoning, and sea salt. Cook for an additional 2-3 minutes until the mushroom stems soften and the garlic is fragrant.
- Prepare Filling: Stir in the dairy-free cream cheese into the skillet mixture until melted and creamy. Transfer the filling to a bowl and fold in the almond flour and fresh chopped parsley until well combined.
- Stuff and Bake: Spoon a generous amount of the sausage mixture into each mushroom cap. Place the stuffed mushrooms back onto the baking sheet and bake in the preheated oven for 30 minutes or until the tops are browned and crisp.
- Garnish and Serve: Remove the mushrooms from the oven and garnish each with a small piece of fresh sage leaf. Serve warm and enjoy your savory stuffed mushrooms!
Notes
- You can substitute regular cream cheese if you do not require dairy-free options.
- Almond flour helps bind the filling and adds a light nutty flavor but can be replaced with breadcrumbs if preferred.
- Use fresh sage for the best flavor; dried sage can be used but reduce quantity.
- Ensure mushrooms are hollowed carefully to retain their shape during baking.
- This recipe works well as an appetizer or a party finger food.
