Baby bellas stuffed with sweet and savory maple sausage and goat cheese crumbles make an ideal appetizer for holidays or game night. Get the recipe.
Stuffed mushrooms are always a hit for the holidays or game night. But have you had them with maple sausage? Seriously good! I'll show you how to make a lectin free version of Jimmy Dean maple sausage that will knock your socks off. Fresh herbs and goat cheese excite all your taste buds.
For the sausage, you can use wild boar, pastured ground pork, or 100% grassfed ground beef. Once you add all the sage and spices, the type of meat you use is really not important. Just use what you can find easily.
These are so easy and delicious you'll want to make them for every special occasion. Or just a regular Tuesday night. Let's get to the recipe.
LFG Maple Sausage Stuffed Mushrooms
12 Baby Bella Mushrooms
1 lb Ground Meat (Wild Boar, Pastured Pork, or 100% Grassfed Beef work well)
3 T Lakanto Maple Flavored Syrup
2 T Fresh Sage Leaves (finely chopped)
2 T Fresh Rosemary Leaves (finely chopped)
2 Clove Garlic (minced)
1 t Salt
1 t Pepper
1 t Smoked Paprika
1 t Cayenne
4 oz Goat Cheese Crumbles
Step 1: Prepare Mushrooms
Wash mushrooms and remove stems and set aside. Coarsely chop the stems.
Step 2: Make Sausage
In a medium bowl, mix together chopped stems, ground meat, syrup, sage, rosemary, garlic, salt, pepper, paprika, cayenne until well incorporated. Stir in the goat cheese crumbles.
Step 3: Stuff the Mushrooms
Preheat oven to 350 degrees F. Pack as much sausage as you can into each mushroom hollow. Shape the sausage into a mound. Set each stuffed mushroom onto a parchment lined baking sheet. Bake for 30 minutes until meat is cooked and sizzling.
Serve warm with fresh parsley garnish. ENJOY!