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Gluten-Free & Dairy-Free Stuffed Mushroom Caps

4 from 7 votes

What’s Inside: These sausage-stuffed mushrooms are bursting with satisfying flavor, and are a terrific gluten-free dairy-free appetizer idea! Loaded with cooked Italian sausage, fresh herbs, shallots, and garlic, the stuffed mushroom caps are baked until brown and juicy. My top tip? Double this recipe. You and your party guests won’t be able to stop eating this easy appetizer!

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.

As a holistic nutritionist, I love to create delicious food that fills my body with comfort and joy, as well as a heap of goodness. These stuffed mushroom caps are perfect gluten-free dairy-free finger food, ideal for a big party! They look great on a large sharing platter with Tahini Roasted Cauliflower and Bacon-Wrapped Stuffed Pepper Poppers.

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!


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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 aren’t just an amazing gluten-free and dairy-free appetizer. They are also AIP-friendly and Paleo, without compromising on flavor!

You can prep this delicious gluten-free appetizer in only 15 minutes! If you have a lot of guests coming over they are great to make in advance and then pop into the oven when they are needed.

These juicy and flavorsome dairy-free stuffed 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.

Check out my other posts if you are looking for any other gluten-free appetizer ideas or AIP diet recipes.

Key Ingredients

To make this delicious and nutritious appetizer, gather up the following ingredients:

  • White mushrooms: I always use white mushrooms for this recipe as there is so much room to stuff the yummy sausage meat inside.
  • Italian sausage meat: Without casings, and preferably pasture-raised.
  • Shallots: I prefer shallots to regular onion as it has a milder, sweeter taste. It works really well with Italian sausage meat!
  • Tigernut or almond flour: Use Tigernut to make nut-free and AIP
  • Coconut Cream: It will help all the meat stick together so you can spoon plenty inside the mushroom cap without it falling all over the place.
  • Nutritional Yeast: Giving you lots of added goodness and a cheesy taste while remaining dairy-free!
  • And a few other herbs, most likely found in your pantry!
Are you wondering what are the best mushrooms to use for these baked stuffed mushrooms?
I always use WHITE CREMINI OR "BUTTON" MUSHROOMS. They have a slightly milder flavor and the caps have plenty of space for stuffing.

How to Make Simple Stuffed Mushrooms

Making these baked stuffed mushroom caps 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 gluten-free stuffed mushroom caps, or you want to make them in advance, just place them into an airtight container in the fridge. Make sure you allow them to cool completely first! 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 dairy-free stuffed 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.

Hungry For More Gluten-Free Finger Food?

Did you love these baked stuffed mushroom caps as much as me? If you are looking for more delicious gluten-free appetizers to impress your friends and family at your next event, try some of these recipes next:

If you made these addictive Baked 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!

Gluten-Free & Dairy-Free Stuffed Mushroom Caps

4 from 7 votes
These baked Italian sausage stuffed mushrooms caps are juicy, flavorful and so satisfying! Recipe uses white mushrooms. Gluten-free and dairy-free!
Prep Time: 15 minutes
Cook Time: 40 minutes
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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