Stuffed Mushrooms with Herbed "Cheese" (dairy free. paleo) |

Stuffed Mushrooms with Herbed “Cheese” (dairy free, paleo)

  • Author: Katja from Savory Lotus



  • 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


  1. Directions:
  2. Preheat oven to 400
  3. Clean mushrooms and remove stems, set aside
  4. Now combine sausage and onion in a skillet over medium/high heat
  5. Cook until sausage is fully done
  6. Make a slurry with the beef broth and arrowroot powder
  7. Pour slurry into skillet and allow to thicken
  8. Season with garlic sea salt and remove from heat
  9. 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
  10. Take your mushrooms and spoon sausage mixture into the cavities
  11. Place mushrooms on a parchment lined baking sheet
  12. Next spoon a dollop of the “cheese” mixture on top of each sausage stuffed mushroom
  13. Bake for 15-20 minutes or until “cheese” is toasted