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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

These savory stuffed mushrooms feature plump mushroom caps filled with a flavorful mixture of Italian sausage, breadcrumbs, garlic, and herbs. Perfect as an appetizer or party snack, they’re easy to make, crowd-pleasing, and packed with rich, comforting flavors.

Ingredients

  • 20 large white or cremini mushrooms, stems removed and reserved

  • 1/2 lb (225 g) Italian sausage, casing removed

  • 1/2 cup breadcrumbs

  • 1/4 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 2 tbsp fresh parsley, chopped

  • 1/4 tsp black pepper

  • 1/4 tsp salt

  • 2 tbsp olive oil

  • 1/4 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Preheat Oven:
    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Prepare Mushroom Caps:
    Clean mushroom caps with a damp cloth and remove stems. Chop the stems finely and set aside.

  3. Cook Sausage Filling:
    In a skillet, heat 1 tbsp olive oil over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Add chopped mushroom stems, garlic, salt, pepper, and cook 3–4 minutes until softened. Remove from heat and stir in breadcrumbs, Parmesan, and parsley.

  4. Stuff the Mushrooms:
    Spoon sausage mixture into each mushroom cap, pressing slightly to fill. Arrange on prepared baking sheet.

  5. Add Topping (Optional):
    Drizzle 1 tbsp olive oil over stuffed mushrooms and sprinkle with mozzarella cheese if desired.

  6. Bake:
    Bake for 20–25 minutes, until mushrooms are tender and the tops are golden brown.

  7. Serve:
    Allow to cool slightly and serve warm as an appetizer or party snack.

Equipment

  • Baking sheet

  • Parchment paper

  • Skillet or frying pan

  • Mixing bowl

  • Spoon or spatula

  • Knife and cutting board

  • Measuring cups and spoons

Timing

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

Serving Size
Makes 20 stuffed mushrooms (serves 4–5 as an appetizer)

Sausage Stuffed Mushrooms

These savory stuffed mushrooms feature plump mushroom caps filled with a flavorful mixture of Italian sausage, breadcrumbs, garlic, and herbs. Perfect as an appetizer or party snack, they’re easy to make, crowd-pleasing, and packed with rich, comforting flavors.
Print Recipe
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Equipment

  • Baking sheet
  • Parchment paper
  • Skillet or frying pan
  • Mixing bowl
  • Spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients

  • 20 large white or cremini mushrooms stems removed and reserved
  • 1/2 lb 225 g Italian sausage, casing removed
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup shredded mozzarella cheese optional, for topping

Instructions

  • Preheat Oven:
  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Prepare Mushroom Caps:
  • Clean mushroom caps with a damp cloth and remove stems. Chop the stems finely and set aside.
  • Cook Sausage Filling:
  • In a skillet, heat 1 tbsp olive oil over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Add chopped mushroom stems, garlic, salt, pepper, and cook 3–4 minutes until softened. Remove from heat and stir in breadcrumbs, Parmesan, and parsley.
  • Stuff the Mushrooms:
  • Spoon sausage mixture into each mushroom cap, pressing slightly to fill. Arrange on prepared baking sheet.
  • Add Topping (Optional):
  • Drizzle 1 tbsp olive oil over stuffed mushrooms and sprinkle with mozzarella cheese if desired.
  • Bake:
  • Bake for 20–25 minutes, until mushrooms are tender and the tops are golden brown.
  • Serve:
  • Allow to cool slightly and serve warm as an appetizer or party snack.
Servings: 20 stuffed mushrooms

Frequently Asked Questions (FAQs)

Can I use a different type of sausage?
Yes. You can use spicy Italian, mild Italian, or even breakfast sausage depending on your flavor preference.

Can I make these vegetarian?
Yes. Substitute sausage with a mixture of finely chopped vegetables, breadcrumbs, and cheese.

Can I use large portobello mushrooms instead?
Yes. Adjust the cooking time to 25–30 minutes, as larger mushrooms take longer to cook.

Can I prepare them ahead of time?
Yes. Assemble the mushrooms, cover, and refrigerate for up to 24 hours before baking.

Can I freeze stuffed mushrooms?
Yes. Freeze unbaked stuffed mushrooms on a tray, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.

How do I prevent mushrooms from becoming soggy?
Remove excess moisture from mushrooms by wiping with a damp cloth and sautéing the stems before mixing with sausage.

Can I make them gluten-free?
Yes. Use gluten-free breadcrumbs in place of regular breadcrumbs.

Can I add extra cheese?
Yes. Sprinkle extra Parmesan, mozzarella, or even cheddar on top before baking for a cheesier version.

How do I reheat leftovers?
Reheat in a 350°F (175°C) oven for 10–15 minutes or until heated through. Avoid microwaving if possible to prevent sogginess.

Can I make bite-sized versions?
Yes. Use small button mushrooms and reduce baking time to 15–18 minutes.

How To Store Sausage Stuffed Mushrooms

Refrigerator:
Store cooled stuffed mushrooms in an airtight container for up to 3 days. Reheat in the oven for best texture.

Freezer:
Freeze unbaked stuffed mushrooms in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen, adding 5–10 extra minutes.

Serving Tips: Serve warm as an appetizer at parties, brunch, or alongside a salad for a hearty snack.

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