I have some pretty sweet memories going to olive garden with my mom growing up. One of the appetizers there were stuffed mushrooms. OHHH it is so freaking good! Well I had a hankering and thought I would try my best at a Paleo version. Thank goodness I did because they turned out fantastic! And I am just so excited to share my recipe with you!
The stuffed mushrooms I have in my childhood memories have a creamy cheese filling along with a pop of Italian flavor, I wanted to capture this! The hardiness of the sausage along with my creamy base screams nostalgic comfort food. These little mushrooms are packed with flavor there’s nothing like it when these bad boys come fresh out of the oven!
These Stuffed Mushrooms make for a great meal for two or even a side, an appetizer to a party—you name it! I promise you this, however they are served around the table they will be a hit!
What You’ll Need:
1 lb of baby portobello mushrooms
1/2 cup of parsley (1/4 cup chopped)
3 cloves of garlic
1/2 cup almond milk
3 springs of rosemary
1/4 cup nutritional yeast
4 tbsp olive oil, separated
1/4 cup cooked Italian sausage
1 tbsp chopped chives
How to Prepare:
- 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!!
| Prep Time | 15 minuets |
| Cook Time | 20 minuets |
| Servings |
people
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- 1 lb baby bella mushrooms
- 4 tbsp olive oil seperated
- 3 cloves garlic
- 1/2 half cup Parsley
- 3 springs Rosemary
- 1/2 cup Almond Milk
- 1/4 cup nutritional yeast
- 1 tbsp chives chopped
- 1/4 cup cooked Italian sausage casing removed
Ingredients
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- 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!!
