Sometimes going to a party & having to bring a dish to share can be hard, especially when trying to eat better. I like to make sure there is a dish that meets my diet, but would still be a crowd favorite. These Sausage & Sage Stuffed Mushrooms met all requirements and were mouth-watering good!
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Ingredients:
12 oz. Package All Natural Pork Sausage
2 Cloves Garlic
15-20 Mushrooms, large white
2 Tbsp. Parsley, fresh
3 Sage Leaves, large
1/4 C. Almond Flour
4 oz. Dairy Free Cream Cheese
1 tsp. Italian Seasoning
1/2 tsp. Sea Salt
3 Tbsp. Olive Oil
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Directions:
1. Preheat oven to 350 degrees. Remove stems from mushrooms and scoop out the remaining insides. Set the stems aside and chop finely. Place the mushroom tops into a bowl along with olive oil and toss to coat. Place them hollowed out-side up on a baking sheet.
2. Heat a skillet over medium heat and add sausage. Cook for 5-7 minutes, continuously breaking up the sausage as it cooks. Add in the chopped mushroom stems, garlic, sage leaves, Italian seasoning, and salt to cool for 2-3 minutes. Stir in the cream cheese, until melted.
3. Transfer the filling to a bowl and add in almond flour and fresh parsley. Stir until well combined.
4. Scoop a generous amount into each mushroom top. Bake for 30 minutes or until browned and crispy.
5. Top with chopped sage on top. Enjoy!!
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