Ingredients
Scale
- 2 cartons white button mushrooms
- 1 pound breakfast sausage (pasture raised when possible)
- 1 small white onion diced
- ½ cup beef broth
- 1 tablespoon arrowroot
- ½ teaspoon garlic sea salt
- ½ cup cashews (soaked and drained)
- ¼ teaspoon dill
- ¼ cup fresh water
- ½ lemon juiced
- ¼ teaspoon onion powder
- 4 fresh chives minced
- ¼ teaspoon garlic powder
Instructions
- Directions:
- Preheat oven to 400
- Clean mushrooms and remove stems, set aside
- Now combine sausage and onion in a skillet over medium/high heat
- Cook until sausage is fully done
- Make a slurry with the beef broth and arrowroot powder
- Pour slurry into skillet and allow to thicken
- Season with garlic sea salt and remove from heat
- While sausage is cooking, start making your cheese mixture by taking your soaked cashews and combining with dill, water, lemon juice, onion powder, chives and garlic powder in a blender or small food processor. Mix until creamy
- Take your mushrooms and spoon sausage mixture into the cavities
- Place mushrooms on a parchment lined baking sheet
- Next spoon a dollop of the “cheese” mixture on top of each sausage stuffed mushroom
- Bake for 15-20 minutes or until “cheese” is toasted