Baked sausage stuffed mushrooms are an easy and healthy appetizer that's perfect for a crowd. The mushroom caps are marinated in olive oil and balsamic vinegar before being filled with a flavorful homemade sausage mixture. This recipe is SCD, low carb, gluten free, grain free, and soy free.
I'm always looking for an easy appetizer that can be served at parties or social gatherings, and these baked sausage stuffed mushrooms are such a crowd pleaser!
The filling can be made up to two days ahead of time which is super helpful when trying to prep for busy days like Thanksgiving or Christmas!
A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
What if mushrooms upset my stomach?
Contrary to popular belief, mushrooms are not a vegetable but a fungus. Raw mushrooms and even cooked mushrooms can be difficult to digest.
Each person is different, but I generally consume mushrooms sparingly and only if I'm not experiencing any ulcerative colitis symptoms.
However, the filling for these mushrooms is SO GOOD that I'd hate for you to miss out! So here are a few ideas of how to use just the sausage filling if mushrooms upset your stomach...
- Serve over spaghetti squash or zucchini noodles along with some cashew Alfredo sauce.
- Use it as a topping for pizza!
- Add it to your next frittata or egg casserole.
- Fill zucchini boats with the sausage and bake in the oven.
- Serve with a side of mashed cauliflower
Okay, on to the recipe...
Ingredients for Baked sausage stuffed mushrooms
- large white mushrooms
- olive oil
- balsamic vinegar
- ground pork
- dried rosemary
- dried oregano
- sea salt
- ground black pepper
- almond flour or almond meal
- farmer cheese (aka dry curd cottage cheese)
- Pecorino Romano cheese
Baby bella mushrooms can be substituted for white mushrooms .
Any kind of nut flour or nut meal will work.
This recipe uses farmer cheese, also known as dry curd cottage cheese, which is low in lactose. If you're following the SCD diet and can't find farmers cheese, you can drip yogurt until it is thick and the consistency of cream cheese.
If NOT following the SCD diet, mascarpone cheese or cream cheese can be used instead.
Picking the perfect balsamic vinegar
Most of the balsamic vinegar that you can purchase in stores have been cut with sugar and there's much debate in the SCD community about whether or not we are able to consume balsamic vinegar.
The biggest tip I can offer when it comes to balsamic vinegar, is to purchase a high quality product that's been aged and is made in either the Modena or Reggio Emilia regions of Italy. There's a helpful article on the Food52 website in regards to picking out a real balsamic.
The balsamic can be left out of the recipe (the mushrooms will be a bit less flavorful) or try making your own balsamic style vinegar with THIS RECIPE.
The balsamic vinegar I use was purchased at Whole Foods. It's an aged balsamic called Masserie di Sant'Eramo that was made and packaged in Modena, Italy.
How to make baked sausage stuffed mushrooms
Begin by quickly rinsing the mushrooms to remove any dirt and dry them well. Remove the mushroom stems and give them a fine chop before setting aside (photos 1 & 2).
In a small bowl whisk together olive oil and balsamic vinegar (photo 3). Place the mushroom caps in the bowl and use your hands to toss and spread the marinade on the outside and inside of each mushroom (photo 4). Set the bowl aside while making the sausage filling.
Heat olive oil in a skillet over medium heat and brown and crumble the pork until completely cooked through (photo 5).
Add rosemary, oregano, salt, pepper, paprika, and the finely chopped mushroom stems to the skillet (photos 6 & 7). Stir to combine and allow to cook for about two minutes before adding some minced garlic (photo 8).
Stir in the almond flour and once well combined, add the farmer cheese to the sausage mixture and continue stirring (photos 9, 10, & 11).
Remove the skillet from the heat and stir in freshly grated Pecorino Romano cheese and minced parsley (photos 12, 13, and 14).
Let the mixture cool for about ten minutes before using a spoon (or using your fingers) to generously fill each mushroom with the sausage filling (photo 15).
Place the filled mushroom caps in a baking dish just large enough to snugly hold the mushrooms (photo 16). If the dish is too large, the mushrooms caps might tip over while baking!
The baked stuffed mushrooms will cook on the middle rack of the oven for just 15 to 20 minutes or until the filling has browned slightly and you notice the mushrooms have become a bit shrivled and smaller in size.
Serve this delicious appetizer warm and enjoy!
- The recipe calls for large mushrooms and the sausage mixture will fill anywhere from 16 to 20 mushrooms, depending on their actual size.
- The sausage filling can be made one to two days ahead of time and stored in an airtight container in the refrigerator. The day you're planning on serving, marinate the mushrooms for 30 minutes before filling with the sausage and baking.
- This appetizer is best when served straight from the oven.
Here are a few more easy appetizer recipes you'll love!
- Instant Pot Chicken Wings
- Rosemary Infused Cranberry Brie Tartlets
- Tuna Cakes with Remoulade Sauce
- Broccoli Dip (Broccomole)
If you’ve made this recipe, be sure to leave a comment and star rating below!
Recipe inspired and adapted from Ina Garten's Sausage-Stuffed Mushrooms recipe.
Baked Sausage Stuffed Mushrooms
- 16-20 large white mushrooms
- 5 Tbsp olive oil , divided
- 2 Tbsp balsamic vinegar
- ½ lb ground pork
- ½ Tbsp dried rosemary
- ½ Tbsp dried oregano
- ¼ tsp paprika
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 tsp minced garlic
- ⅓ cup almond flour
- 3 oz farmers cheese
- ¼ cup freshly grated parmesan cheese
- 1 Tbsp minced parsley , plus extra for garnish
- Preheat oven to 425F.
- Quickly rinse and dry the mushrooms with water. Remove the stems from the mushrooms and give a fine chop. Set aside.
- In a small bowl whisk together the 3 tablespoons of the olive oil and all of the balsamic vinegar. Toss the mushrooms with the mixture and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook and crumble the pork until browned. Add the rosemary, oregano, salt, black pepper, and chopped mushroom stems. Cook for 2 minutes before adding the minced garlic and cooking for 1 minute more.
- Add the almond flour and stir until well combined before incorporating the farmers cheese.
- Remove the skillet from the heat and stir in the minced parsley and Pecorino Romano cheese.
- Allow the mixture to cool for 10 minutes before using a spoon (or your hands) to generously fill the mushrooms with the sausage mixture.
- Arrange the filled mushrooms in a baking dish large enough to snugly hold the mushrooms.
- Place the baking dish in the middle rack of the oven and bake for 15 to 20 minutes or until the filling has browned and the mushrooms look shrivled and have shrunk a bit in size.
- Transfer to a serving plate and garnish with freshly chopped parsley. Serve warm.
- The sausage mixture can be made up to two days ahead of time and stored in an airtight container in the refrigerator. The mushrooms, however, should be marinated for 30 minutes, filled, and then baked just before serving.
- The baked sausage stuffed mushrooms are best straight out of the oven.
- Reference the post above for TONS of tips and substitution suggestions!