Ingredients
18 large white mushrooms
4 Tbsp olive oil, divided
Sea salt
1 small onion, diced
2 cloves garlic, minced
½ lb. Italian sausage bulk, or casings removed
¼ cup blanched almond flour
1 teaspoon Italian seasoning
1/3 cup almond milk cream cheese
1 Tbsp plain unsweetened almond milk
3 Tbsp fresh parsley, minced (plus more for garnish)
Sea salt and freshly ground black pepper to taste
Instructions
1. Preheat oven to 350° F and place parchment paper in the bottom of a 9×13 baking dish.
2. Remove the stems from the mushrooms and finely chop. Set aside. Place the mushroom caps in a shallow bowl, toss with 2 Tbsp of the olive oil, and sprinkle with a bit of sea salt. Set aside.
3. Heat the remaining 2 Tbsp of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook until completely browned, about 5-8 minutes. Add the chopped mushroom stems and cook until soft.
4. Stir in the onions and garlic and cook for another 2-3 minutes, stirring occasionally. Add the almond flour and Italian seasoning, stirring to combine. Finally, stir in the cream cheese and almond milk and continue cooking until well combined.
5. Remove from heat and stir in the parsley, then season with salt and pepper to taste.
6. Arrange the mushrooms in a single layer and fill each mushroom generously with the sausage mixture. Bake until the stuffing is browned, about 30-35 minutes. Allow to cool slightly, and then serve right away!
7. Enjoy!
Serves 8
Inspired by Paleo Running Momma