The Ultimate Sausage-Stuffed Mushrooms Recipe (With a Homemade Almond Ricotta Twist!)
The Ultimate Sausage-Stuffed Mushrooms Recipe (With a Homemade Almond Ricotta Twist!)
Looking for the perfect appetizer to wow your guests this holiday season? These Sausage Stuffed Mushrooms are creamy, savory, and bursting with flavor! Whether you're hosting Thanksgiving, a cozy dinner party, or just want a snack that feels fancy, this recipe will be your new go-to. Plus, it features a dairy-free homemade almond ricotta that takes these stuffed mushrooms to the next level. Let’s dive in!
Why You'll Love These Sausage-Stuffed Mushrooms
Perfect Holiday Starter: These bite-sized treats are packed with juicy sausage, aromatic herbs, and creamy almond ricotta.
Versatile: Swap out the type of mushrooms or sausage to suit your taste.
Diet-Friendly: Dairy-free, gluten-free, and packed with wholesome ingredients.
Ingredients
For the Mushrooms:
16 oz Italian sausage (mild, medium, or spicy)
3 tbsp olive oil
15-18 large white mushrooms (or crimini/baby bella mushrooms)
2 cloves minced garlic
3 large sage leaves, finely chopped (plus extra for garnish)
1 tsp Italian seasoning
½ tsp sea salt
4 oz almond ricotta (recipe below)
¼ cup almond flour
2 tsp fresh parsley, chopped
For the Almond Ricotta:
2 cups slivered blanched almonds
2-3 tsp nutritional yeast
2 tbsp lemon juice
½ - ¾ tsp sea salt
1 dash garlic powder
¾ - 1 cup water
Optional: 2-3 tbsp fresh basil, oregano, or parsley
Instructions
Prepare the Mushrooms
Preheat the oven to 350°F.
Remove the stems from the mushrooms, scooping out the insides carefully to create a hollow cap. Finely chop the stems and set aside.
Toss the mushroom caps in olive oil and arrange them hollow-side up on a baking sheet.
Make the Filling
Heat a skillet over medium heat and cook the sausage, breaking it into small pieces, until browned (about 5-7 minutes).
Add the chopped mushroom stems, garlic, sage, Italian seasoning, and salt. Sauté for 2-3 minutes until softened.
Stir in almond ricotta until the mixture is creamy. Remove from heat.
Mix in almond flour and parsley to thicken the filling.
Stuff & Bake
Generously fill each mushroom cap with the sausage mixture.
Bake for 30 minutes, or until golden and crispy on top.
Garnish with fresh sage leaves and serve warm.
How to Make Almond Ricotta
Add almonds, nutritional yeast, lemon juice, sea salt, garlic powder, and water (start with ¾ cup) to a high-speed blender. Blend until smooth.
Adjust the flavor with more salt, yeast, or lemon juice as needed.
For a firmer texture, refrigerate in a cheesecloth-lined strainer for up to 3 days.
Pro Tips
Mushroom Choices: White button mushrooms are great, but crimini or baby bella mushrooms add an earthy flavor.
Cheese Options: If dairy isn’t an issue, feel free to mix in some grated Parmesan or mozzarella for extra richness.
Storage: Leftovers? Store them in an airtight container for 3-4 days. Reheat in an air fryer for a crispy finish!
Make It Your Holiday Hero
These sausage-stuffed mushrooms are a crowd-pleaser, whether you're prepping a holiday menu or adding flair to a casual dinner. The homemade almond ricotta brings a creamy, cheesy touch without the dairy—making it perfect for everyone at the table.
Serve these alongside a glass of wine and watch them disappear! Your guests won’t stop asking for the recipe, but don’t worry—you can tell them it’s your little secret (or share this post!).
