Dairy Free Sausage Stuffed Mushrooms

This was my first attempt at stuffed mushrooms and I was pretty happy with them! My Grandmother-in-law loved them! I made them dairy free but you can easily use regular cream cheese and parmesan. The recipe is enough for 2 lbs, or 2 packages of mushrooms. This will give about 20 people 2 mushrooms or 15 people more. However, I only ended up used 1 package. It was about 20 mushrooms for 10 people and they were the first thing gone. The rest of the cooked filling I put inside a different version of egg white muffins. What I really did was make a crustless quiche with a carton of liquid eggs. This is how they turned out!

Back to the mushrooms. Because we were hosting when I initially made these, I didn’t have time to get a good picture. I decided to make a few more with the leftover meat and mushrooms I had. It was almost easier to stuff the mushrooms when it was cold and a day or two old. This recipe would be great to prep ahead of time. Day before you could prep prep everything up to stuffing the mushrooms, don’t do this until you are ready to bake. I also found it to be helpful to smoosh the parmesan down onto the mixture so it sticks and melts nicely. When you are ready to serve, feel free to top with your favorite fresh herbs.

Watch the video of the recipe here!

Print Recipe

Dairy Free Sausage Stuffed Mushrooms

Author: Emily Miles Courses: Appetizers

Servings: 15

Ingredients

Servings

• 2 lb white mushrooms
• 16 oz Jennie-O Turkey Breakfast Sausage Roll
• 8 oz vegan cream cheese
• ³⁄₄ cup vegan parmesan (+ more for topping)
• gluten free panko crumbs
• 4 garlic cloves
• garlic salt (to taste)
• paprika (to taste)

Instructions

1. Wash the mushrooms and remove stems. Put aside.

2. In a small immersion blender, add the garlic cloves and mushroom stems and pulse.

3. Cook the mixture on a pan with a bit of butter or oil. Season to taste with paprika and garlic salt. Put aside.

4. Cook the sausage. Season to taste, note that the sausage is flavorful. Break down the sausage to small pieces as it cooks.

5. Put the cooked sausage and mushroom stems into a large mixing bowl. Add the vegan cream cheese and stir everything together.

6. Add in the vegan parm and mix together.

7. Preheat oven to 350 degrees. 

8. Line the mushrooms on a baking sheet and stuff with sausage. 

9. Sprinkle gluten free panko and then vegan parmesan on top.

10. Bake at 350 degrees for 20 minutes. Serve warm. 

Keywords: dairy free, mushrooms, appetizer, gluten free