A delicious finger food and party starter
Rich, creamy and flavorful
Gluten-free, low-carb /keto-friendly and dairy optional
Prep the mushrooms
Gently clean the mushrooms to remove any dirt. Twist the stems off and discard (or save for later). Preheat the oven to 400°F.
make the filling
In a large pan, brown the sausage. Add the onion, celery, garlic and sage. Transfer it to a large bowl and mix in the cream cheese.
stuff the mushrooms
Fill each mushroom cap with 1 tablespoon of filling. Transfer to a baking sheet. Bake for 10 minutes, then add the walnut topping and bake for 10 more minutes.
cool and serve
Let the mushrooms cool for five minutes, then top with fresh sage leaves and serve.