Who knew it would be possible to stuff so much deliciousness into one tiny mushroom cap? Oh hi. I’m Amanda and I love to eat yummy foods. Have we met? I’ve been working on my Whole30 Thanksgiving menu this year, and these easy Paleo stuffed mushrooms with sausage just had to join in. A delicious Whole30 appetizer that I plan to eat year round, stuffed with all of my favorite fall ingredients.
How do I make paleo stuffed mushrooms?
The key to keeping this recipe paleo (or Whole30 compliant) is to omit any non-compliant ingredients. That means no dairy (butter), no grains (breadcrumbs), and no sugar (no sweeteners at all for Whole30).
I buy paleo sausage, which is just plain ground pork sausage. No added flavors or ingredients. You can find it at Trader Joe’s, Sprouts, Whole Foods, and some other local grocery stores. Just make sure you read the label!
I also make sure my dried cranberries are just that – dried cranberries and nothing else. Sorry, but those yummy Ocean Spray Craisins are not Paleo or Whole30 approved. They contain extra sugar. This bag of unsweetened dried cranberries is a good option if you can’t find them in your local store.
What makes these EASY stuffed mushrooms?
Ok you skeptic. I see you. The easy thing about these is you easily cook up the stuffing ingredients in a pan, spoon them into the mushroom caps and bake until done.
But the best part about these EASY paleo stuffed mushrooms…
You can make these in advance. By pure accident, I found out that you can actually cook the stuffing the day before and it’s still good when you get ready to cook the mushrooms! (If you haven’t read about my Whole30 Thanksgiving turkey roasting disaster, you’re missing out. And it explains a lot.)
Or, if you’d prefer, you can cook the stuffing AND stuff the mushrooms the day before. Then just cover and refrigerate, then do the baking the next day. So many options!
Why do bloggers write so much before giving a recipe?
Good question. Probably because we sit at our computers and feel like we are actually talking to our readers, and we just like telling stories! Seriously, some of us don’t get enough human interaction.
Also sometimes we want to give extra tips and hints. Like make sure you read the entire recipe, check your ingredients, and don’t get almost done before you realize you are out of eggs and your basting brush is broken.
See? I’m just here to help. Making easy Whole30 stuffed mushrooms isn’t so EASY when you don’t have everything you need.
Paleo Stuffed Mushrooms with Sausage Recipe
The key here is to make sure you chop all of your stuffing ingredients into small pieces. Depending on the size of your mushrooms, you may not be able to fit much into the top. (I used a measuring teaspoon to scoop and stuff.) Use a box grater to shred your apples into tiny pieces. Carefully chop your pecans and cranberries into smaller pieces as well. Break apart any chunks of sausage while browning, and you should be good to go!
If you have non-Paleo guests, these sausage stuffed mushrooms are delicious served with a plate of rosemary flavored crackers like these I picked up at Kroger. I also opted to add extra yumminess by using white truffle infused olive oil to brush onto the mushroom caps before baking. Just a subtle hint of flavor that really set everything off!
Now for the recipe you’ve been waiting for:
- 8 oz ground sausage
- 30-40 baby bella mushrooms, stems removed
- 1/2 cup peeled, cored, and shredded apples (or chopped into tiny pieces)
- 1/4 cup finely chopped pecans
- 2 tbsp avocado oil or olive oil for sauteeing, plus 1/4 c oil for brushing mushrooms
- 1/3 cup chopped unsweetened dried cranberries
- 2 eggs, beaten
- 2 cloves garlic, minced
- Preheat oven to 350 degrees F. Lightly grease a large baking sheet, set aside.
- Heat up a large skillet to medium high heat. Coat with 2 tbsp oil.
- Add sausage and cook 2-3 minutes, breaking apart with wooden spoon as it begins to brown.
- Stir in apples, pecans, and garlic. Saute for another 4-5 minutes, or until sausage is cooked through, breaking apart all chunks.
- Pour mixture into a medium sized mixing bowl. Stir in cranberries and eggs. Stir around so all ingredients are well mixed and coated with eggs.
- Pour 1/4 c oil into shallow bowl. Brush the caps of each mushroom with oil and place onto baking sheet.
- Spoon the stuffing mixture in each mushroom cap.
- Bake for 25 minutes, or until mushrooms are browned.
- Serve and enjoy!
If you try this recipe, I’d love to hear what you think! And make sure you check out my other Whole30 recipes as well. Enjoy!