Cooking Instructions

• Preheat oven to 350. Remove stems from the mushrooms and scoop out the remaining insides/gills. Set the stems aside and chop fine. Place the mushroom tops into a bowl along with the olive oil and toss to coat. Place them hollowed out-side up on a baking sheet.
• Heat a skillet over medium heat and add the sausage. Cook for 5-7 minutes, breaking the sausage into small pieces, until browned and mostly cooked through. Add in the chopped mushroom stems, garlic, sage leaves, Italian seasoning, and salt. Cook for 2-3 additional minutes until the mushrooms soften. Stir in the dairy free cream cheese until melted.
• Transfer the filling to a bowl and add in almond flour and fresh parsley. Stir well until combined.
• Scoop a generous amount of the filling into each mushroom top. Bake for 30 minutes or until browned and crispy. Serve with a tiny piece of sage leaf on top of each one.