These Whole30 compliant stuffed mushrooms are absolutely perfect! Made with flavorful sausage and fresh bell peppers, the end result is an irresistible mushroom that is a definite crowd pleaser.
Stuffed Mushrooms Recipe
This easy stuffed mushrooms recipe is one of the best appetizers ever! They’re loaded with veggies and sausage and are perfect for parties. Everyone loves a good bite-sized app and these stuffed mushrooms definitely fit the bill.
I love my air fryer mushrooms as a simple side dish or topping for burgers. But it’s kind of fun to make mushrooms the star of the show sometimes! This easy recipe is totally delicious and believe it or not, they’re Whole30 compliant too.
And you can serve these with your favorite dishes on pasta night too. Whether that’s something with some pasta noodles or a Whole30 recipe like Instant Pot spaghetti squash with meat sauce. These easy stuffed mushrooms are a wonderful side dish.
So, whether you need something to serve at your next holiday party or are just craving a savory surprise, this quick recipe is a must-try! Mix up the simple filling and load up your mushrooms to the brim. Before you know it, you’ll have the best stuffed mushrooms ever!
Why You’ll Love this Recipe
This easy stuffed mushrooms recipe is going to knock your socks off! Make the simple filling and then stuff the mushrooms and bake till tender:
- These stuffed mushrooms are fantastic for holiday gatherings, potlucks, and parties. They are the perfect bite sized snack that are loaded with so much flavor!
- Serve this as a side dish or an appetizer. It works for either purpose and makes for the most delicious dish ever!
- All of the ingredients are actually super healthy. This dish is loaded with veggies, lean sausage, and yummy flavors.
Ingredients
With these simple ingredients, you can make the perfect mushrooms. Your next party is going to be oh so flavorful! You can find everything you need in your favorite local grocery store:
- large mushrooms
- ground sausage
- onion
- minced garlic
- red bell pepper
- almond flour
- fresh parsley
- dried oregano
- salt and black pepper
- olive oil
Substitutions and Variations
Use whatever kind of mushrooms you want! You’ll want the mushroom cavities to be large enough for the filling though. I like to use cremini mushrooms or baby bella mushrooms.
Make sure to grab some ground sausage that is Whole30 compliant, without sugar or additives. You can use a flavored kind, like Italian sausage, or go the plain route and season it yourself. You can even use ground beef or ground turkey if you prefer.
If you’re not worried about specific dietary restrictions, you can add some Parmesan cheese or some mozzarella.
Extra veggies and herbs can always be added to the stuffing. Fresh green onion and fresh basil would add loads of flavor. You can also add things like diced zucchini, baby spinach, or some sun-dried tomatoes.
Bacon is another incredibly delicious addition to this filling. Other flavorful additions, like pesto, would be great too!
Want to make these crispy? Panko bread crumbs and crushed crackers can make these savory mushrooms have a crispy topping.
How to Make Stuffed Mushrooms
Follow each simple step to make this great appetizer. Here’s what you’ll need to do:
Preheat your oven to 375°F (190°C) before you begin preparing the ingredients for the stuffed mushroom.
Cleaning the stuffed mushrooms well and then remove the stems. Set the mushroom caps aside and finely chop the stems.
Cook the sausage in a large skillet over medium heat, breaking it up as it cooks until browned. Remove the sausage from the skillet and set it aside.
In the same skillet, add a bit of olive oil and sauté the onion, garlic, chopped mushroom stems, and red bell pepper. Cook for about 5-7 minutes, until the vegetables are soft.
Return the sausage to the skillet and mix it with the cooked vegetables. Add the almond flour, parsley, oregano, salt, and pepper. Stir the mushroom stuffings well until everything is combined.
Stuff each mushroom cap with the sausage mixture, pressing it in firmly. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Garnish with extra parsley if desired and serve hot.
How to Store Leftover Stuffed Mushrooms
Allow leftovers to cool completely and then transfer to an airtight container and store in the refrigerator for up to 3 days. You can also freeze stuffed mushrooms before baking! Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. For best results, reheat leftovers in the oven to maintain their texture.
What to Serve with Stuffed Mushrooms
These mushrooms make a great appetizer or side dish! You can pair them with a fresh salad or green beans alongside bruschetta chicken. Even use a Whole30-friendly dipping sauce like a homemade aioli.
You can pair this dish with a delicious pasta dish like baked rigatoni. Serving this as an appetizer? Pair it with other dishes like air fryer bacon wrapped asparagus or air fryer chicken wings!
Tips for Success
This recipe is such a crowd pleaser! Check out these few tips and tricks to make these perfect every single time:
- Choose large mushrooms like cremini or baby bellas for easy stuffing. If the mushroom are too small, they won’t hold much filling.
- Make sure you grab some sausage that us Whole30 compliant. Look for options without added sugar, preservatives, or non-compliant ingredients. You can also make your own sausage by seasoning ground pork with spices like fennel, paprika, garlic powder, and onion powder.
- Press the filling firmly into the mushroom caps so that you pack in every single inch. You can slightly overfill them, as the filling will shrink a bit during cooking.
FAQ
If you end up with soggy stuffed mushrooms, you may have had excess moisture in the filling. It is also important to remove the stems and ensure that you are not overfilling the mushrooms. You should also leave plenty of space between the mushrooms on the pan!
Nope! Just prepare by washing them well and cutting the stems off. Then prep the filling and just stuff the mushrooms and bake.
More Easy Appetizer Recipes
- Air Fryer Sweet Potato Fries
- Keto Turkey Meatballs
- Slow Cooker Buffalo Chicken Dip
- Air Fryer Pigs in a Blanket
Stuffed Mushrooms
Equipment
Ingredients
- 20 large mushrooms cremini or baby bella
- 1 pound ground sausage
- 1 small onion finely chopped
- 2 garlic cloves minced
- ½ red bell pepper finely chopped
- ¼ cup almond flour
- 2 tablespoons fresh parsley chopped
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the mushrooms by cleaning them and removing the stems. Set the mushroom caps aside and finely chop the stems.
- Cook the sausage in a large skillet over medium heat. Break it up as it cooks until it’s browned and fully cooked through. Remove the sausage from the skillet and set it aside.
- In the same skillet, add a bit of olive oil and sauté the onion, garlic, chopped mushroom stems, and red bell pepper. Cook until the vegetables are soft, about 5-7 minutes.
- Return the sausage to the skillet and mix it with the cooked vegetables. Add the almond flour, parsley, oregano, salt, and pepper. Stir until everything is well combined.
- Stuff each mushroom cap with the sausage mixture, pressing it in firmly.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish with extra parsley if desired and serve hot.
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