Are you dairy free and miss grabbing stuffed mushrooms at restaurants because they are almost always filled with cheese? Me too. And that’s why I am loving these ‘Cream Cheesy Italian Stuffed Mushrooms {Paleo, Dairy Free, Whole 30}’!
Stuffed mushrooms used to be one of my favorite appetizers when eating out. Oh, how I loved the cheesiness, especially when bread crumbs were toasted on top! It’s hard to order off the starter selection at most restaurants because they are inevitably filled with some sort of cheese and/or grains and even sugar. Am I right? We get so excited when we see a roasted artichoke on the starter menu!
Cream “Cheese” without the Cheese
It’s been fun playing around with the Kite Hill Cream “Cheese” Spread and I absolutely love it! Kite Hill uses almonds ….so for all you non dairy peeps, this one is for you! I know my daughter loves it ‘as-is’ on paleo bagels or english muffins but I really find it fun to incorporate it into recipes and that’s how these ‘Cream Cheesy Italian Stuffed Mushrooms {Paleo, Dairy Free, Whole 30}’, came to fruition. I use my favorite Italian seasoning — ‘Amore’ by Primal Palate but any Italian seasoning works! If you can handle dairy, feel free to use regular cream cheese. Unfortunately, I just don’t do well with it so I’m happy that there is a substitute that literally tastes like the real thing!!
Here’s another reason to grab this Cream “Cheese”
This Jalapeño Bacon Dip using the same cream “cheese” spread and has been well received by many of you. Be sure and grab a couple of containers so you can try this too. I’ve found this spread at Whole Foods, Sprouts and Target but you can also purchase online here!
I’m getting hungry just writing about these and believe it or not, I’m sitting in a hotel room as I write this post! My “dinner” consisted of pre-made guacamole, raw broccoli, pepperoni slices and a La Croíx! Thankfully Whole Foods was around the corner so I could grab a nibble instead of ordering room service BUT these ‘Cream Cheesy Italian Stuffed Mushrooms {Paleo, Dairy Free, Whole 30}’ sound sooo much better!
Did you make it? Let me know!
I am looking forward to hearing how you all like this and the Jalapeño Bacon Dip so please tag me in your posts on IG (@cocos_paleo_kitchen) and/or comment here! Love to see and hear from you all 
- 4 portobello mushrooms
- 1 lb spicy Italian sausage or chorizo
- 1 tub Kite Hill Cream “Cheese” (8oz)
- 1 cup paleo pasta sauce
- 2 cloves garlic, minced
- 1 tbsp Italian Seasoning (I use Amore by Primal Palate)
- Pinch of salt & pepper
- Fresh basil for garnish, snipped with kitchen shears or cut with knife
- 2 tbsp finely chopped macadamia nuts
- Preheat oven to 375 degrees.
- In a cast iron or large pan, brown and crumble the sausage or chorizo on medium flame.
- While sausage is cooking, remove mushroom stem and scale carefully with a spoon. Lay the mushroom caps on a baking sheet & lightly sprinkle with salt.
- Drain the meat, keeping the meat in the pan. Add in the cream “cheese”, pasta sauce, Italian Seasoning, garlic and salt & pepper. Stir to combine.
- Once thoroughly combined, evenly distribute the filling into each of the portobello mushroom caps. Bake in 375 degree oven for 15 minutes.
- Top off with fresh basil pieces and macadamia sprinkles.
