1/2 lbground Italian sausage no casings, preferrably pasture-raised (see note for AIP below)
2small shallotsfinely chopped
2 cloves garlicminced
1/4 cup Tigernut or almond flour tigernut for nut-free and AIP
1/2 tspdried basil
1/4tsp dried oregano
1/3cup canned coconut cream
1/2 Tbspnutritional yeast powder or flakes
2 Tbspfresh parsley, finely chopped plus more for garnish
Instructions
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!