AIP Sausage Stuffed Mushrooms

AIP Sausage Stuffed Mushrooms

Let’s talk stuffed mushrooms. They’re a classic appetizer—savory, flavorful, and bite-sized perfection. Traditionally, though, they’re loaded with cheese and breadcrumbs, making them off-limits for anyone following the Autoimmune Protocol (AIP). But don’t worry, I’ve got you covered. This AIP Sausage Stuffed Mushrooms recipe gives you all the deliciousness without breaking the rules.

The secret? A few clever swaps! Coconut cream and nutritional yeast bring that creamy, cheesy vibe we all love, while nutrient-packed ingredients make this dish not just tasty, but good for you. Hosting a dinner party? Snack attack at home? This recipe is a total winner.

AIP Sausage Stuffed Mushrooms

Quick Recipe Snapshot

Here’s a quick look at what you’re getting into:

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: Makes about 16 mushrooms
  • Skill Level: Easy to moderate

Pro tip: This dish is great for make-ahead meal prep. You can even freeze the mushrooms before baking them. I’ll explain how later!

Sausage Stuffed Mushrooms

The Ingredients

Here’s what you’ll need:

Main Ingredients

  • 16 large mushrooms (button or cremini)
  • ¾ lb ground pork (or turkey sausage for a leaner option)
  • 5 tablespoons olive oil (divided)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon onion powder
  • 2 teaspoons sea salt (split)
  • 2 teaspoons dried oregano
  • 1 teaspoon chopped rosemary (optional, but so good)
  • 2 teaspoons fresh parsley (plus more for garnish)
  • 4 tablespoons coconut cream (from a chilled can of coconut milk)
  • 1 tablespoon nutritional yeast (for that “cheesy” flavor)

Swaps and Options

  • Ground Pork: Try ground chicken or turkey instead. Just make sure it’s unseasoned to keep things AIP-friendly.
  • Coconut Cream: No coconut? No problem. Avocado cream works, too.
  • Nutritional Yeast: Don’t like it? Skip it. The filling will still taste amazing.

Pro Tip: Fresh, firm mushrooms with unbroken caps are best for stuffing. And don’t forget to chill your coconut milk first—this helps separate cream from liquid.

How to Make It

How to Make Sausage Stuffed Mushrooms

Here’s the step-by-step:

1. Prep the Mushrooms

  • Preheat your oven to 350°F.
  • Wash the mushrooms and pat them dry. Carefully remove the stems—they’re going to become part of the filling, so don’t toss them!
  • Toss the mushroom caps with 3 tablespoons olive oil and balsamic vinegar until they’re lightly coated.
  • Place the caps cavity-side up on a baking sheet lined with parchment paper.

FYI: Don’t overdo the oil here—your mushrooms should shine, not drip.

2. Make the Filling

  • Heat 2 tablespoons olive oil in a large pan over medium heat. Add garlic and the chopped mushroom stems. Stir until fragrant (about 2 minutes).
  • Add the ground pork. Use a spoon (or potato masher!) to break it into small bits. Stir in onion powder, oregano, rosemary (if using), and half the sea salt.
  • Cook until the pork is browned, about 8–10 minutes. Then, mix in the coconut cream and nutritional yeast.
  • Let the filling cool for a few minutes so it’s easier to handle.

Pro Tip: Cooking the stems with the sausage adds extra depth of flavor, so don’t skip this step.

3. Stuff & Bake

  • Spoon the filling into each mushroom cap, packing it in generously. Arrange them snugly on the baking sheet—they shouldn’t tip over.
  • Bake for 30 minutes, or until the tops turn golden brown and slightly crispy.

The best part? Your kitchen will smell amazing—herbs, garlic, and roasted goodness. You’ll know they’re ready when you can’t resist sneaking one right out of the oven!

Ways to Customize

Customize Sausage Stuffed Mushrooms

Want to mix it up? Here are some fun variations:

  • For Low-Carb/Keto: Skip the balsamic vinegar and nutritional yeast. Add extra herbs like sage or thyme.
  • Vegan Option: Replace the pork with a sautéed veggie blend (think spinach, zucchini, or even sweet potato). Use cashew cream instead of coconut.
  • Add Heat: Not following AIP? A pinch of cayenne or smoked paprika will give this dish a spicy kick.

You can also play with seasonal ingredients! In summer, fresh basil is a great addition. In fall/winter, chopped roasted chestnuts add a little crunch.

Serving & Storing

How to Serve

Stuffed mushrooms are best served warm. Sprinkle some fresh parsley on top for a pop of color. These pair perfectly with salads, soups, or roasted vegetables if you’re serving them as part of a bigger meal.

How to Serve Sausage Stuffed Mushrooms

Got Leftovers?

No problem. Store them in an airtight container in the fridge for up to 3 days.

  • To Reheat: Pop them in the oven at 350°F for 10 minutes or use an air fryer (375°F for ~5 minutes) to bring back that crispy bite.

Meal Prep Tips

  • Make the filling up to a day ahead and keep it in the fridge. Stuff the mushrooms just before baking.
  • Want to freeze them? Assemble the stuffed mushrooms but skip baking. Freeze them on a tray until solid, then transfer to an airtight container. Bake straight from frozen at 350°F—just add 5 extra minutes.
Storing Sausage Stuffed Mushrooms

Why You’ll Love These

Following AIP doesn’t mean you have to miss out on delicious food. These sausage-stuffed mushrooms are proof! The filling is creamy, savory, and slightly herbaceous. The roasted mushroom caps? Tender but still firm enough to hold everything together. Whether you’re making these for a party or just because it’s Wednesday, they’re guaranteed to impress.

Try them out and let me know—did they steal the show at your table?

Print

AIP Sausage Stuffed Mushrooms

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These AIP Sausage Stuffed Mushrooms are a healthier twist on a classic appetizer. Juicy baby bella mushrooms are filled with a savory, creamy sausage mixture and baked to perfection. Perfect for parties, snacks, or even as a light meal, this recipe is easy to make and packed with flavor while staying AIP-compliant!

  • Author: dreamy-bassi
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 (makes ~16 stuffed mushrooms) 1x
  • Category: Appetizer
  • Cuisine: American

Ingredients

Scale
  • 32 oz whole baby bella mushrooms (larger ones work best)
  • 1 tbsp extra virgin olive oil
  • 1 lb Italian turkey or chicken sausage (sweet or hot)
  • ½ tbsp sherry vinegar (or red wine vinegar)
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • 4 green onions, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup Italian seasoned breadcrumbs
  • 4 oz reduced-fat cream cheese, softened to room temperature
  • 1 large egg yolk
  • ⅔ cup finely grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Mushrooms: Preheat the oven to 350°F. Wipe the mushrooms clean with a damp paper towel. Remove stems and finely chop them. Set caps aside on a baking dish.
  2. Cook the Sausage Mixture: Heat olive oil in a skillet over medium heat. Brown the sausage, breaking it into small pieces (use a potato masher for finer texture). Add chopped mushroom stems, vinegar, salt, and pepper. Cook for ~4 minutes until softened. Stir in green onions, garlic, and breadcrumbs. Let cool slightly.
  3. Mix the Filling: In a bowl, combine cream cheese, egg yolk, and Parmesan until smooth. Fold in the cooled sausage mixture until evenly incorporated.
  4. Stuff the Mushrooms: Generously spoon the filling into each mushroom cap, creating a small mound on top. Arrange snugly in a single layer on the baking dish.
  5. Bake: Bake for ~20 minutes until the mushrooms are tender and the filling is golden brown. Some liquid may seep out—leave it behind in the pan.
  6. Garnish & Serve: Let cool for 5 minutes before serving warm or at room temperature. Sprinkle with fresh parsley for added flavor and presentation.

Notes

Serving Suggestions: Pair these mushrooms with a crisp salad or roasted vegetables for a balanced meal. They also make an excellent party appetizer!

Tips & Tricks:

  • Use larger mushrooms for easier stuffing and more filling per bite.
  • Pat dry any liquid from the mushroom caps after baking for better texture.
  • For extra flavor, add a pinch of smoked paprika or fresh thyme to the filling.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a preheated oven at 350°F for ~10 minutes or microwave briefly until warmed through.
  • To freeze before baking: Assemble stuffed mushrooms on a tray and freeze until solid; transfer to an airtight container and bake directly from frozen at 350°F, adding ~5 extra minutes to cooking time.

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