Dairy-Free Sausage Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
From winter holiday parties to al fresco summer dining to big game gatherings, these stuffed mushrooms have been loved by all. And no one ever guesses they are dairy-fee and gluten-free.
Author:
Recipe type: Appetiser
Cuisine: Italian
Serves: about 32 stuffed mushrooms
Ingredients
  • 24 ounces baby bella mushrooms (about 32)
  • 3 to 4 teaspoons oil, divided
  • 1 pound raw Italian sausage (pork or chicken, mild or hot - your choice!)
  • 2 cloves garlic, crushed (optional)
  • 1¼ cups raw unsalted cashews
  • 6 tablespoons (or a rounded ⅓ cup) pine nuts
  • 2 tablespoons lemon juice, or to taste
  • ½ teaspoon salt, or to taste
  • ⅜ teaspoon black pepper
  • 1 tablespoon minced fresh basil (can sub oregano, marjoram or tarragon)
Instructions
  1. Preheat your oven to 350ºF and line a rimmed baking sheet with parchment paper or a silicone baking mat, or grease a large baking dish.
  2. Wipe away any dirt from the mushrooms with a dry towel or paper towel. Remove the stems, placing the stems on a cutting board, and place the caps in your prepared baking sheet or dish.
  3. Cut away the rough or browned ends from the mushroom stems and discard. Mince the remaining stems.
  4. Heat 2 teaspoons of the oil in a medium skillet over medium heat. Remove the casings from the sausage and add the meat to the pan. Sauté while breaking the meat into small bits, until cooked through, about 5 minutes. Add the minced mushroom stems and garlic, and sauté for 1 minute. Remove the meat mixture to a medium bowl.
  5. Place the cashews and pine nuts in a spice grinder, small food processor, or small blender (see post above) and whiz until they begin to turn into nut butter. Add the lemon juice, 1 teaspoon oil, salt, and pepper, and blend until smooth.
  6. Thoroughly stir the nut mixture into the meat mixture until all ingredients are evenly distributed.. Taste test and add more lemon juice or salt, if needed. If the mixture is too dry, stir in another 1 teaspoon oil. Stir in the basil.
  7. Firmly pack the mixture into the mushroom caps – really pile them high if you like.
  8. Bake the stuffed mushrooms for 35 to 40 minutes, or until the mushrooms are soft and the filling is beginning to brown on top.
Nutrition Information
Serving size: 1 mushroom Calories: 99 Fat: 8.1g Saturated fat: 1.9g Carbohydrates: 3.1g Sugar: .7g Sodium: 143mg Fiber: .5g Protein: 4.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-sausage-stuffed-mushrooms