Inspired by the upcoming Academy Awards and my husband’s and my love of any excuse to make a mini food event, we decided to whip up the same sausage stuffed mushrooms that we made for our Super Bowl party. So, we pre-gamed the Oscar’s and served these delicious morsels alongside a shrimp and lobster cocktail for dinner tonight.
2 packages stuffing mushrooms
1 package sweet Italian sausage*
1 peeled carrot
2 stalks celery
1 small onion
2 cloves garlic
dry cooking sherry
1/4 – 1/2 cup blanched almond flour
grated parmesan cheese*
sea salt and pepper to taste
Preheat the oven to 350 degrees. Prepare the mushrooms by pulling out the stems (save stems for later) and dusting the caps with a paper towel to remove any dirt. Rub mushroom caps with olive oil and place dome side up on a foil lined baking sheet to allow liquid to drain. Bake for 10 minutes and reserve excess liquid to the side.
Trim the mushrooms stems to remove the tough ends and finely chop in a food processor. Process mushroom stems, carrots, celery, onion, and garlic until finely chopped. In a non-stick frying pan, cook sausage until thoroughly browned. Drain on a plate with a paper towel. Wipe out some of the fat in the pan and sauté the processed veggies. Add some of the liquid from the roasted mushrooms to the mixture. While the veggies are sautéing, process the sausage in the food processor to evenly chop. Add the cooked sausage to the sautéed mixture and add sherry and salt and pepper to taste. Remove from heat and add 1/4 to 1/2 cups of almond flour (add more if stuffing is still too watery). Fill each mushroom cap with a few tablespoons of stuffing and top with grated parmesan cheese. Bake for 25 minutes.
When researching how to make a bread-crumb free version of stuffed mushrooms, I got inspiration from Fast Paleo’s recipe for Touchdown Stuffed Mushrooms and Laura B. Russel’s Spicy Sausage Stuffed Mushrooms.
*If you follow a strict gluten-free diet, make sure that these ingredients are labeled appropriately.