Recipe Time: Sausage-stuffed Mushrooms

These protein-rich sausage stuffed mushrooms are loaded with flavor (garlic, salt, herbs!) so they’re sure to go quickly at a holiday gathering.

Besides the fact they’re really tasty, it’s nice to have a hearty appetizer at those parties where the cocktail hour seems to go on forever. And I’d venture that most appetizers are less nutritious and less filling than these little gems.

This GF, DF recipe below can certainly be made with dairy, but I like the way it turns out with Kite Hill almond milk cream cheese.

Photo: Fithappyfree.com

Ingredients

• 18-20 large white mushrooms

• 4 T olive oil, divided

• Sea salt, a few pinches

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 3⁄4 lb. sweet Italian sausage, casings removed

• 1⁄4 C almond flour

• 1 T Italian seasoning

• 1⁄3 C cream cheese (I use Kite Hill almond milk cream cheese)

• 1 T unsweetened, plain almond milk

• 3-4 T fresh parsley, minced plus more for garnish

• 1 tsp. red pepper flakes (optional), or more to taste

• Sea salt & freshly ground black pepper, to taste

Instructions

Preheat the oven to 350° F and prepare a baking sheet with parchment paper.

Wash the mushrooms well, then remove the stems and chop them finely. Set aside.

Place the mushroom caps in a shallow bowl and toss with 2 T of olive oil and sprinkle with sea salt. Then spread them in a single layer on the baking sheet, hole side up. Set aside.

Heat the remaining olive oil in a skillet over medium heat. Add the sausage, and crumble it with a wooden spoon or spatula. Cook through, about 5-8 min.

Add the chopped mushroom stems and cook until soft.

Stir in the onions and garlic, and cook for 2 to 3 min., stirring occasionally.

Sprinkle in the almond flour, then the Italian seasoning, cream cheese and almond milk. Stir until the ingredients are well mixed.

Remove the pan from heat and stir in most of your parsley, salt and pepper, and crushed red pepper (if using), to taste.

Use a spoon to fill each mushroom generously with the sausage mixture. I press it gently into each mushroom cap.

Bake 30-35 minutes, until the stuffing is browned. Allow to cool slightly, then serve.