Sausage-Stuffed Mushrooms

If you don’t have almond meal on hand, but you have some raw almonds, you can quickly make your own by throwing some almonds into a food processor and processing until the consistency reaches that of coarse sand.

Serves: 5Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 5


  • 10 whole button mushrooms
  • 1 Tbsp. olive oil
  • ½ medium yellow onion, peeled and diced
  • 1 clove garlic, minced
  • ½ lb. Italian sausage, casings removed
  • ¼ cup almond meal
  • ¼ tsp. onion powder
  • ¼ tsp. ground black pepper
  • ⅛ tsp. cayenne pepper


  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Remove stems from mushrooms and chop stems into small pieces.
  • Heat olive oil in a medium skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes. Add chopped mushroom stems and cook until softened, about 4 more minutes.
  • Add sausage and remaining ingredients and cook until sausage is no longer pink, about 5–7 minutes.
  • Fill each mushroom cap with stuffing and arrange, stuffed-side up, on the baking sheet. Bake 20–25 minutes or until stuffing and mushrooms are browned.