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
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20 large white or cremini mushrooms, stems removed and reserved
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1/2 lb (225 g) Italian sausage, casing removed
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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2 cloves garlic, minced
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2 tbsp fresh parsley, chopped
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1/4 tsp black pepper
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1/4 tsp salt
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2 tbsp olive oil
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1/4 cup shredded mozzarella cheese (optional, for topping)
Instructions
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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.
Equipment
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Baking sheet
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Parchment paper
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Skillet or frying pan
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Mixing bowl
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Spoon or spatula
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Knife and cutting board
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Measuring cups and spoons
Timing
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
Serving Size
Makes 20 stuffed mushrooms (serves 4–5 as an appetizer)
Sausage Stuffed Mushrooms
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.
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.
