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Sausage, Artichoke & Roasted Red Pepper Stuffed Mushrooms

Easy paleo recipe for stuffed mushroom apetizers

Here’s an excellent and easy paleo appetizer you can pop in and out of the your oven in no time – the perfect recipe to impress your guests at upcoming holiday parties! 

whole30 compliant recipe markThis very simple paleo recipe was inspired by a super-easy paleo tapenade recipe I came up with recently. The tapenade is great on its own, but when you add it to this easy stuffed mushroom appetizer…”wowzers” is all I can say!

These bite-size appetizers are bursting with flavor – perfect for making the rounds on a party tray at your next get-together.

The great thing about this recipe is you can make the easy tapenade it needs a week or two in advance. That way it’s a snap to throw this paleo appetizer together in just minutes…then it’s in the oven and done in 30.

Stuffed mushrooms with Italian sausage…plus artichokes, roasted bell pepper, olives, capers, garlic, basil and olive oil. Is there anything not to love here? 

Since it’s the holidays, I’m always looking for awesome appetizer recipes to share with my non-paleo friends I know they’ll love too. This is one of those that’s a win/win for everyone…great flavors, simple, and yes it’s an appetizer that just happens to be super-healthy because it’s made with all paleo-approved ingredients.

Just keep in mind this stuffed mushroom appetizer is meant to be baked and then served immediately…so you don’t want to leave these hot and delicious morsels sitting around or they won’t be nearly as tasty. You can also turn this appetizer into a yummy side dish for an elegant holiday or anytime meal.

One easy tip before you dive into this recipe…the mushrooms will shrink as they bake. That means you’ll want to pack the filling in nice and snug and even add an extra spoonful to the top so that each one spills down the sides – overfilling is definitely a good idea for this one. Everyone will love getting an extra bite of this tasty stuffed mushroom on their plate.

Hope you give this incredibly delicious paleo appetizer recipe a try! It’s sure to wow everyone at your next party – and don’t be surprised if your guests beg you for the recipe!


Sausage, Artichoke & Roasted Pepper Stuffed Mushrooms Paleo Recipe

Yield: About 20 stuffed mushrooms

Sausage, Artichoke & Roasted Pepper Stuffed Mushrooms Paleo Recipe


  • 20 medium white mushrooms, cleaned and stems removed
  • 3/4 lb of Italian sausage, pre-cooked and crumbled
  • 1/3 cup of my Easy Paleo Tapenade
  • 2 tbs of finely chopped Italian parsley


  1. Pre-cook the sausage – simply cook in a saucepan over medium heat for 8-10 minutes, stirring frequently until browned. Remove from heat
  2. Preheat oven to 350º F
  3. Hollow out mushroom caps a little more if necessary
  4. Add the tapenade to the crumbled sausage and lightly combine
  5. Overfill mushrooms caps with the sausage-tapenade mixture
  6. Pack filled mushrooms tightly side-by-side in a baking dish and drizzle with olive oil
  7. Bake about 30 minutes or until filling is slightly crusty on top
  8. Garnish with fresh parsley
  9. Serve immediately!

6 replies
    • Trina B
      Trina B says:

      Sarah, I usually will buy a bulk mild Italian sausage from Somewhere like sprouts or Whole Foods. That way I can control the spices and preservatives. Applegate brand is always a good choice too, but is precooked. You can just dice it small and mix as directed.


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