Over a skillet on medium-high heat cook the Italian sausage. set aside.
Remove stems from mushrooms (they should be able to pop right out) and lay flat on a parchment lined baking sheet.
In a skillet add chopped garlic to warming olive oil on medium heat.
The garlic will get golden brown QUICK! So to slow down the cooking process add in 1/4 cup of almond milk. The almond milk will evaporate pretty quickly and that is totally fine–we’ll add in more later which will give it that creamy filling.
Add in herbs. Stirring constantly.
Once the parsley has wilted down add in the remaining ingredients, stirring in-between. Continue to cook until the almond milk has simmered down and you have a nice creamy base. Add in the chives and give it a final stir.
Take the filling and spoon it into mushroom openings. Its okay if they are overflowing with the stuffing–you’ll want as much as you can get!
Drizzle mushrooms with remaining olive oil and garnish with salt and pepper.
Place the mushrooms into a 375 degree oven for 20 minuets.
Allow to cool for a few minuets and then serve warm. Enjoy!!