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.