Dairy Free "Sausage" & "Cream Cheese" Stuffed Mushrooms Paleo & Whole30

 Sausage and cream cheese stuffed mushrooms are a delightful memory for me. My mom used to make then when company was coming over or for holiday appetizers. This version is sure to be a hit with guest of all eating lifestyles!

I had a craving for them the other night and decided to try to recreate the greasy jimmy deans and full fat cream cheese version to something that wouldn't upset my stomach... boy did I hit the nail on the head. I think I actually like these better!

They will not leave you with greasy fingers, and are crispy on the top but creamy in the middle. The secret to these is ground turkey that is seasoned up like spicy breakfast sausage, and kite hill dairy free almond based cream cheese alternative! We had this "everything" version of Kite Hill on hand from our local grocery store (look in the dairy free/specialty refrigerated section) but I am sure just about any plain or savory flavor would work.

  • 1/2lb ground turkey 
  • 1 large or a couple small containers of mushrooms 
  • 1 egg 
  • 1/2 onion (finely diced) 
  • 8oz container kite hill cream cheese 
  • 1/4 cup chopped green onion 
  • 1/4 tsp Dried basil 
  • 1/4 tsp Dried oregano 
  • 1/4 tsp Dried rosemary 
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne 
  • 1/2 tsp salt 
  • 1/2tsp pepper

  1. Remove the stems from Baby Bella mushrooms.
  2. Place the hollowed out mushrooms on a baking sheet lined with foil.
  3. Finely chop up 1/2 onion and caramelize in pan.
  4. Add ½ lb ground turkey to pan with onions and all spices to a skillet over medium heat and brown making sure to break meat into tiny pieces. 
  5. Remove from heat, add kite hill cream cheese substitute, green onions and mix to combine. 
  6. Taste and adjust seasoning to your taste.
  7. Add one egg and stir until combined. 
  8. Spoon the mixture into each hollowed out mushroom and bake at 350° F for 20 minutes.
  9. Plate up and sprinkle with any extra green onions!

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