My friends still don’t believe me that I never serve a drop of cream or a shred of cheese when we host a gathering. What do you mean this is cheeseless pizza? There’s no way those cookies are free of butter! And those dairy-free sausage stuffed mushrooms … wow, do they impress. Each bite is filled with bold flavors and an undeniable rich “cheesiness” that will be savored by even the most adamant dairy-lovers. I’ve received recipe requests for these many times, so today, I’m sharing it with you.
Sausage Stuffed Mushrooms that are Amazingly Dairy-Free and Gluten-Free
Because they are made without bread crumbs and alternatives, these dairy-free sausage stuffed mushrooms are also naturally gluten-free! And yes, there is no nutritional yeast or other specialty ingredients. You can buy everything you need for this delicious recipe at almost any grocery store. But I do have some recipe tips and notes in the following FAQs.
What Sausage Do You Recommend for these Dairy-Free Stuffed Mushrooms?
We typically use pork sausage, but I’ve also made these with chicken sausage. When possible, I get bulk sausage, since you are removing the casings anyway. Just be sure to choose raw sausage, not precooked links. You can also make your own bulk Italian sausage with a recipe like this one. When making my own, I like to prepare it a day ahead to allow the flavors time to meld.
Which is Better, Hot or Mild Italian Sausage?
We’re big fans of hot Italian sausage, but for parties, I often use mild. Mild is a safe bet if you are unsure about heat tolerance with some of your guests. You can always use mild, and add a pinch of cayenne, if desired.
Can I Use Other Nuts?
I highly prefer the blend of cashews and pine nuts here. If you do need to substitute the nuts, you’ll want to use creamy nuts, like almonds, macadamia nuts, or Brazil nuts. I honestly can’t confirm how any of these other nuts will taste.
Do You Have a Nut-Free Option?
I haven’t tested these sausage stuffed mushrooms without nuts. You might try using a dairy-free, nut-free cream cheese alternative instead. I’m guessing one 8-ounce tub would be enough to substitute both types of nuts. But again, I haven’t tested it.
Can I Add Onions or Spinach?
Go for it! I think both additions would be delicious. If using onion, I would mince it, and cook with the sausage. For spinach, I would chop baby spinach leaves and stir them into the hot sausage mixture once cooked. I like to keep all bits very small. Large pieces can make sausage stuffed mushrooms messy to eat! We like to keep them seamless and neat.
Special Diet Notes: Sausage Stuffed Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, paleo, and suitable for some keto diets. Just be sure to choose the sausage that suits your dietary needs.
- 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)
- 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.
- 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.
- Cut away the rough or browned ends from the mushroom stems and discard. Mince the remaining stems.
- 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.
- 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.
- 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.
- Firmly pack the mixture into the mushroom caps – really pile them high if you like.
- Bake the stuffed mushrooms for 35 to 40 minutes, or until the mushrooms are soft and the filling is beginning to brown on top.
Can you make these a day ahead and re-heat them?
You can definitely make them ahead, but they will be best if the baking is done just before serving.
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This looks so yummy (and I don’t like mushrooms) 😉 I wonder if my boys would like it! 🙂
Hmm, now you’ve got me wondering about trying the mix in mini bell peppers 🙂
Looks amazing! Amrita is not a fan of mushrooms but I’m a HUGE fan — of many different kinds. I’d stuff my mouth with these stuffed mushrooms all day!
Thanks Levan! Yikes, she doesn’t like mushrooms?! More for you 🙂
My brother loves mushrooms so I have to make this for him asap. It’s absolutely gorgeous.
Thank you Kim!
I am so lazy, I just sautee them but how pretty and delicious! ok might need to step up my game
Definitely, this is so worth it – I promise.
I love stuffed mushrooms, though I am pretty new to that party (I hated mushrooms in *any* dish or context growing up). They are especially good with sausage. 🙂
I can’t say I blame you – I don’t think I even ate a mushroom as a kid!
Where can I find the nutrition details for this recipe? It looks amazing! I just need to know how many to have as part of my lean and green meal.
Hi Michelle – I wish I had the time to calculate nutrition facts for every recipe on the site, but it just isn’t possible! Luckily, their are only a few ingredients contributing to the calorie count – mainly the nuts, mushrooms and meat. You can look up the ingredients on a nutrition calculator site, and the sausage nutrition facts are here – http://alfrescoallnatural.com/products/dinner-fresh-chicken-sausage?f=sweetitalianstyle. If you need a little “leaner”, you can probably omit the oil without problem.
What a great combination of flavours! I love mushrooms, and love coming up with fun new things to use them for, and stuffing them is definitely one of my faves! Looks delicious:)
Thanks Laura, me too!
Most definitely the tastiest sounding stuffed mushrooms I have ever seen! Love it!
Thank you Anna – so sweet of you to say!
I absolutely love stuffed mushrooms! These look so good and so much better for you than the traditional kind!
Thanks Sabrina! We think they taste so much better, too 🙂
I love stuffed mushrooms, and it doesn’t matter that I don’t follow a paleo diet. I could eat a platter full of these!
Trust me, EVERYONE devours them 🙂
I really appreciate recipes that are Paleo while meeting my family’s needs. What excites me though is the wine pairing! I can find recipes but it Soooo hard to find recipes with beautiful presentations and wine. Great post!
Thanks Caroline – I try 🙂
Stuffed mushrooms are a holiday favorite and seeing these are almost making me ready for the holidays. Almost.
I know! We love having stuffed mushrooms around the holidays, too, but I couldn’t hold out and found they were great in summer, too, especially with lightly ingredients and white wine 🙂
I love stuffed mushrooms. These look amazing!
Nothing better than a stuffed mushroom – one of my very favorites!
I agree Debra!
So hungry now, from looking at these. Who could resist a stuffed mushroom??
I know I can’t.
Such a beautiful dish, Alisa! Definitely want to try these soon! 🙂
Thank you Florian!
This recipe just made me SO excited! I love stuffed mushrooms but rarely every make them cause they’re usually loaded with yucky ingredients.. these look so delicious! I can’t wait to try them 🙂
That’s awesome Liz – I hope you enjoy!