Print

AIP Sausage Stuffed Mushrooms

AIP Sausage Stuffed Mushrooms
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

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.

Find it online: https://easyrecipeacademy.com/aip-sausage-stuffed-mushrooms/