Sage Sausage Stuffed Mushrooms

These Sage Sausage Stuffed Mushrooms have been my go to recipe for potlucks for years because of how fast and simple they are. I am surprised I haven’t posted this recipe yet, since I find myself sharing it every single time I make it. I made it for a potluck at Lilah’s school this weekend and they disappeared within minutes!  Just a couple of days later, I’ve already gotten several emails asking for it.

Preparing the actual stuffing takes less than 5 minutes and the baking time is only 10 to 15 minutes depending on the size of the mushrooms. I usually make them with regular cream cheese but I am providing a dairy-free option as well.

For other quick appetizer ideas check out my bacon wrapped dates, chicken cucumber cups or my garlic Dijon bacon-wrapped scallops.

 Ingredients:

10 – 12 ounces of medium-sized white mushrooms
½ lb of nitrate-free breakfast style ground sausage
1 tbsp of coconut oil, lard, or butter (optional)
1 tbsp of fresh sage, finely chopped
Red pepper flakes to taste
6 ounces of cream cheese OR  for a dairy-free version use 1 cup of raw cashews, ½ cup of water, salt to taste and 1 tbsp of apple cider vinegar

Preparation:

• If using cashew cheese, soak the cashews in 1 ½ -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, ½ cup of water and salt and blend until creamy
• Preheat oven to 400 degrees Fahrenheit.
• In a medium skillet cook the sausage until well done, breaking it down into small pieces. If necessary add the oil to prevent it from sticking to the pan.
• Remove from heat and mix in the sage, red pepper flakes and cream cheese or cashew cheese.
• Rinse and dry the mushrooms and remove the stems.
•  Stuff the mushroom caps with the sausage/cheese mixture.
• Arrange over a cookie sheet or baking dish.
• Bake for 10-15 minutes or until mushrooms are soft.

Sage Sausage Stuffed Mushrooms

Author: Edible Harmony

Ingredients

• 10 – 12 ounces of medium-sized white mushrooms
• ½ lb of nitrate-free breakfast style ground sausage
• 1 tbsp of coconut oil, lard, or butter (optional)
• 1 tbsp of fresh sage, finely chopped
• Red pepper flakes to taste
• 6 ounces of cream cheese OR for a dairy-free version use 1 cup of raw cashews, ½ cup of water, salt to taste and 1 tbsp of apple cider vinegar

Instructions

1. If using cashew cheese, soak the cashews in 1 ½ -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, ½ cup of water and salt and blend until creamy
2. Preheat oven to 400 degrees Fahrenheit.
3. In a medium skillet cook the sausage until well done, breaking it down into small pieces. If necessary add the oil to prevent it from sticking to the pan.
4. Remove from heat and mix in the sage, red pepper flakes and cream cheese or cashew cheese.
5. Rinse and dry the mushrooms and remove the stems.
6. Stuff the mushroom caps with the sausage/cheese mixture.
7. Arrange over a cookie sheet or baking dish.
8. Bake for 10-15 minutes or until mushrooms are soft.

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