Herb and sausage-stuffed mushrooms on a blue and white antique plate.

Herb & Sausage-Stuffed Mushrooms 

Every year our friends do a big holiday dinner that we call: Friendsmas. This year is out 10th annual dinner! It started out as me making dinner for my boyfriend (now husband), our roommates, and their 15-member bromance. We’d have a big turkey dinner with a side of cheeseburgers from McDonald’s.

Oh, how times have changed.

Thankfully, our friends all got girlfriends and wives so I don’t have to cook every single dish anymore. We mix up the date and switch who hosts the festivities. Some years we do full potluck style dinners and others we do apps.

This year is an appetizer night on NYE. Sans cheeseburgers. Oh, and there’s a kids table now, too!

While I usually bring my cashew cheese dip, hot holiday punch, or layered vegan cheesecake…this year I’m bringing these guys.

Sausage-Stuffed Mushrooms.

They’re a big hit and the perfect bite-sized app.

And if you’re looking for something a little more entree-like…swap the creminis for about four portobellos (stem removed and gills scraped out).

Extraordinary Benefits of Mushrooms

Fun fact? Fungi is more closely related to humans than any other kingdom, including plants.

Mushrooms are a powerful superfood that studies have shown to be useful in preventing and treating more than 200 health conditions — including cancer. 

Providing powerful immune support, mushrooms are high in anti-oxidants and full of anti-inflammatory properties. Make sure to include a variety of mushrooms to take advantage of their wide-spread benefits.

I make sure to include the use of edible mushrooms in my program, The Clear Skin Solution because creminis have been shown to help reduce estrogen dominance. When your hormones are out of balance, they can trigger stubborn acne and breakouts.

Herb & Sausage-Stuffed Mushrooms

20 minPrep Time

20 minCook Time

40 minTotal Time

Yields 30 cremini mushrooms or 4 portobellos


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  • 30 cremini mushrooms, stems removed
  • 1lb chicken, turkey, or wild boar sausages (about 4)
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tbsp dijon mustard
  • 2 tbsp soy-free vegan mayo
  • 1 cup baby spinach, thinly sliced
  • 2 eggs, whisked
  • 1 tbsp fresh chives, sliced (+ some for garnish)
  • 2 tbsp oil oil
  • Sea salt and pepper, to taste
  • Optional:
  • Sprinkle of almond flour
  • Garnish of chives


  1. Preheat oven to 325 F.
  2. Add de-stemmed mushrooms to a bowl and drizzle with one tablespoon of olive oil.
  3. Place mushrooms in a baking dish so they are packed tightly.
  4. Heat remaining olive oil in a pan over medium-high heat.
  5. Add onion, garlic, and red pepper. Saute until onions are translucent (about 3-5 minutes).
  6. Remove sausage from casings and add to the pan along with the dried thyme and rosemary.
  7. Season with salt and pepper. Cook through (about 5-7 minutes).
  8. Mix in dijon mustard and vegan mayo. Stir well.
  9. Add in baby spinach and chives and cook until spinach wilts.
  10. Remove from heat and stir in whisked eggs.
  11. Use a spoon to scoop sausage mixture into the mushrooms.
  12. Sprinkle with almond flour (if desired). Pop in the oven for 15-25 minutes or until stuffing is browned.
  13. Remove from oven and sprinkle with additional chives. Serve immediately.


To serve as an entree, swap out cremini mushrooms for 4 portobellos.

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