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Addicting Baked Sausage Stuffed Mushrooms 

5 from 1 vote

What’s Inside: These Baked Sausage Stuffed Mushrooms are so addictive. Your guests won’t be able to stop munching after trying just one of these easy Paleo, Gluten-free, Dairy-free, and AIP-friendly (nut-free) sausage stuffed mushrooms as the ultimate appetizer for any occasion!

View from above of 7 baked sausage stuffed mushrooms sitting on a piece of parchment paper. The mushroom cap is facing down and they have been garnished with some fresh herbs.

The Best Sausage Stuffed Mushroom Caps

Yes, I said it – I really do think these are the best baked sausage-stuffed mushrooms ever! I love the earthy, meaty taste of mushrooms and it pairs so perfectly with Italian sausage, YUM!

Eating in a conscious way doesn’t need to mean having to cut out delicious and tasty foods, this addictive appetizer will be devoured by all your guests, no matter their diet. These stuffed mushrooms are AIP-friendly, gluten-free, and Paleo, but the taste has never been compromised.


Just getting started on AIP (or need a refresh)? Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.


These juicy, flavorsome mushrooms will have you reaching time and time again for the serving plate, it’s comfort food at its finest!

2 pale blue plates are stacked on top of each other, at a slight angle. On the top plate sits 2 stuffed mushrooms garnished with herbs. A silver fork is on the plate and has cut into one of the mushrooms. On the left hand side of the image, you can see a piece of parchment paper where the rest of the stuffed mushrooms are resting.

Are Mushrooms Really That Healthy?

You may be surprised to learn that mushrooms are a great source of vitamin D, which helps with cell growth, boosts your immune system, and reduces inflammation. They also have a very special amino acid and an antioxidant called ergothioneine which actually slows cellular damage, decreasing the risk of cancer!

Something I also recently found out is that certain mushrooms, white mushrooms included, can actually protect your brain health as well! Mild cognitive impairment (MCI) is what causes things like memory loss and Alzheimer’s disease. A recent study in Singapore found out that if you have only 2 cups of mushrooms a week, it can reduce your chance of developing the disease by 50%!

Mushrooms also stimulate the growth of healthy bacteria in your gut which will make a big difference to your mood and general well-being.

You can see there are so many positives to come from eating mushrooms regularly. So tuck in, and go grab yourself another addictive baked sausage stuffed mushroom.

How to Make Simple Stuffed Mushrooms

Making these baked sausage-stuffed mushrooms couldn’t be easier. It only needs 15 minutes of prep time and then you can fire them into the oven to bake until they are crisp.

Grab your sausage meat, I like to use Italian sausage but you can make your own easy sausage meat patties that are also Paleo and AIP friendly. Once that is cooked, simply add in your shallots and garlic, then you can get to the stuffing!!!!

I love to really stuff my mushrooms, I really pack it in by pressing the meat mixture down with a spoon to make sure the full mushroom cap is to the brim.

Then bake these babies and serve warm!

A slight angle, low perspective. A baking tray lined with baking paper and topped with lots of baked sausage stuffed mushrooms. The mushrooms closest to the camera are in focus and moving back, they decrease in focus.


How do I store leftovers?

If you have any leftover baked sausage stuffed mushrooms, or you want to make them in advance, just place the cooled stuffed mushrooms into an airtight container in the fridge. They’ll last a day or two there and you can pop them in the oven to reheat, or even in the microwave.

Can I reheat these mushrooms?

Yes absolutely! Just pop them in the oven at about 300-350°F and take them out when they are hot for around 10 minutes-ish.

Can I freeze sausage-stuffed mushrooms?

Yes, you absolutely can – but I would recommend only doing this before you have baked them. Once baked and frozen, mushrooms don’t hold up very well. I would suggest stuffing them, then freezing them, when you are ready to eat them, defrost thoroughly and bake them according to instructions.

View from above of baked stuffed mushrooms sitting on a piece of baking paper. They have been garnished with fresh green herbs.

More Healthy Appetizers To Try

Paleo Greek Spinach Pies are super delicious crispy parcels filled with yummy greek flavors and plenty of spinach. These are also so great for a party or gathering as they are finger food and you don’t need to give everyone cutlery or sit around the table to be able to munch.

Sticking to the Greek theme for a minute, try my Greek Kofta Kebabs – these are actually too good! A juicy kebab filled with herbs on an easy-to-eat stick, what could be better?

Finger food is always so helpful when it comes to entertaining and another great recipe for this is my egg-free meatballs, covered in sauce. Just poke a cocktail stick into each one and you have turned what is usually a somewhat messy affair into an easy, pop-it-in-your-mouth delight.

Maybe you prefer an Asian vibe? If so my Dim Sum Paleo Cabbage Rolls are for you. Filled with classic far East flavors and bright colors, they are sure to impress!

If you made these addictive Baked Sausage Stuffed Mushrooms please consider leaving a star rating and comment below. Or you can tag me, @foodbymars, on Instagram and Facebook. I love seeing your recreations!

Addicting Baked Sausage Stuffed Mushrooms

5 from 1 vote
Baked Sausage Stuffed Mushrooms are juicy and filled with flavor. This recipe is Gluten-free, dairy-free, Paleo, and AIP-friendly! You'll be the life of the party with this appetiizer everyone can enjoy.
Prep Time: 15 mins
Cook Time: 40 mins
Yield: 9 servings


  • 18-20 medium-large white mushrooms divided
  • 4 Tbsp extra-virgin olive oil
  • Sea salt to taste
  • 1/2 lb ground Italian sausage no casings, preferrably pasture-raised (see note for AIP below)
  • 2 small shallots finely chopped
  • 2 cloves garlic minced
  • 1/4 cup Tigernut or almond flour tigernut for nut-free and AIP
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/3 cup canned coconut cream
  • 1/2 Tbsp nutritional yeast powder or flakes
  • 2 Tbsp fresh parsley, finely chopped plus more for garnish


  • Preheat the oven to 350°F (or 350°F convection for less cook time) and line a baking sheet with unbleached parchment paper.
  • Using a damp cloth, lightly rub off any dirt from mushrooms and remove the stems, set aside.
  • Chop the stems up finely. Add mushroom caps to a large mixing bowl and toss with 2 tbsp olive oil and a pinch of sea salt. Once combined, add the mushroom caps (hole-side up) to the lines baking sheet in a single layer and set aside.
  • To a sauté pan over medium-low heat add the remaining 2 tbsp of olive oil and add the ground sausage, breaking it up into small pieces with a wooden spoon. Cook meat completely (approx. 5 mins) Add shallots and cook until translucent (approx. 3 mins). Then mix in the garlic briefly (don’t burn).
  • Add the flour and seasonings, mixing to combine so the flour gets toasted for a minute or so. Turn the heat to low, then add coconut cream, nutritional yeast, and fresh parsley. Mix until coconut cream has melded in to help form a mixture (approx 1-2 mins) and turn the heat off.
  • Using a spoon, stuff the mushrooms with the sausage mixture, pressing down as you go until your mixture is all used. Don’t be scared to pile it on! 
  • Bake the stuffed mushrooms for approx. 30 mins or 20-ish minutes if using the convection setting until stuffing is brown. Serve warm when ready to handle!
Course: Appetizer, Snack
-Alison Marras
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