This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
These Paleo Sausage Stuffed Mushrooms make for a tasty appetizer for your get-togethers! Delicious, savory, and simple to make!
Jump to Recipe | Print Recipe
Last weekend we hosted a game night at our house, and I wanted to make a few paleo appetizers for everyone. I made smaller nugget-sized versions of my Paleo Chicken Tenders, and I came up with this super simple recipe for paleo sausage stuffed mushrooms. I love stuffed mushrooms, and was excited to make these for everyone.
Isn’t it funny how your tastes change as you grow older? Growing up I hated mushrooms, they made me want to throw up. I’m not sure why. I told people I was allergic and wouldn’t eat anything that was even cooked with mushrooms, because there was “mushroom juice” on it. Then I tried a portabella mushroom again one day and thought “hey, this isn’t half bad!” Nowadays, I love them. I love ordering a burger with sauteed mushrooms, or eating them in a dish like my Lemon Chicken Spaghetti Squash with Mushrooms. And stuffed mushrooms? Yum!!
These paleo stuffed mushrooms are easy to make and taste great! Another bonus? They’re Whole 30 compliant!
These Paleo Sausage Stuffed Mushrooms make for a tasty appetizer for your get-togethers! Delicious, savory, and simple to make!
- 16 large mushrooms
- 1 pound ground pork
- 2 cloves garlic minced
- 1 small yellow onion diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dired basil
- 1/4 tsp paprika
- 1/8 tsp ground fennel seeds
- 1/8 tsp red pepper flakes
- 1/2 cup almond flour
- 1 egg
- 2 Tbsp olive oil
- fresh parsley, chopped for topping
-
Preheat an oven to 350 degrees Fahrenheit. Separate the stems from the mushroom caps, and finely dice the stems. Brush each mushroom cap lightly with olive oil and set on a baking sheet lined with parchment paper.
-
Heat olive oil in a skillet over medium heat. Add the garlic, onions, mushroom stems, pork and spices to the skillet and cook for 6-8 minutes, until the sausage has browned, breaking apart with the spatula. Remove the mixture from the pan and set aside to cool.
-
Once the sausage mixture has cooled, add the egg and almond flour to it and mix until well combined.
-
Fill each of the mushroom caps with the sausage mixture. Place in the oven and bake for 25 minutes, until they have become a golden-brown.
-
Top with fresh chopped parsley. Serve and enjoy!
