Stuffed Mushrooms With Italian Sausage

Meat Stuffed Mushrooms With Italian Sausage

The Spruce / Ali Redmond

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
225 Calories
16g Fat
11g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 225
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 26%
Cholesterol 25mg 8%
Sodium 408mg 18%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Protein 10g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffed mushrooms are often a fan favorite when it comes to appetizers, but many recipes call for a filling that is mostly breadcrumbs. These stuffed mushrooms eliminate them, boasting a savory filling made with browned and crumbled sweet Italian sausage, garlic, fresh parsley, and Parmesan cheese. The mushroom stems are chopped up and added as well, offering more umami flavor and help bulk up the stuffing.

This recipe calls for sweet sausage, but if you like a little heat, feel free to use a hot and spicy Italian sausage or chorizo in the filling, or add a dash of cayenne pepper to the stuffing. When buying the mushrooms, look for packages with intact caps that are large enough to hold a generous amount of filling.

To make the stuffing, the meat is sauteed in oil along with garlic and the chopped-up mushroom caps; parsley and Parmesan are mixed in, and then the mixture is spooned into the mushroom caps. Baking in a pan with a little water assures the mushrooms will become tender, making this finger food easy to eat. Serve on its own before dinner or as part of an appetizer spread.

Ingredients

  • 20 large fresh mushrooms
  • 2 tablespoons olive oil (divided), or more if necessary
  • 8 ounces sweet Italian sausage (ground or links)
  • 1 large clove garlic, crushed and finely minced
  • 2 tablespoons finely chopped fresh parsley, plus extra for garnish
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup hot water for pan

Steps to Make It

  1. Gather the ingredients.

    Meat Stuffed Mushrooms With Italian Sausage ingredients

    The Spruce / Ali Redmond

  2. Oil a shallow baking dish—large enough to fit the mushroom caps in one layer— with 1 tablespoon of olive oil. Preheat the oven to 375 F.

    oiled baking dish

    The Spruce / Ali Redmond

  3. Clean the mushrooms well by brushing them with a damp towel.

    wash and brush mushrooms with a damp towel

    The Spruce / Ali Redmond

  4. Remove the stems from the mushrooms and chop them finely. Set aside.

    Remove the stems from the mushrooms and chop them finely

    The Spruce / Ali Redmond

  5. Arrange the mushroom caps in the prepared baking pan.

    mushroom caps in the prepared baking pan

    The Spruce / Ali Redmond

  6. If you are using Italian sausage links, remove the outer casings and crumble the meat with your fingers.

    remove sausage casings

    The Spruce / Ali Redmond

  7. Heat the remaining tablespoon of olive oil in a skillet over medium heat; cook the sausage with the chopped mushroom stems until the sausage is no longer pink. Add the garlic and continue cooking for 1 minute.

    cook the sausage with the chopped mushroom stems and garlic in a skillet

    The Spruce / Ali Redmond

  8. Add the parsley and the Parmesan cheese to the sausage mixture. If the mixture is too dry, add a teaspoon or 2 of olive oil.

    parsley and Parmesan cheese added to the sausage mixture in the skillet

    The Spruce / Ali Redmond

  9. Fill the mushroom caps with the sausage mixture and pour the hot water into the pan, trying not to pour over the stuffed mushrooms.

    Fill the mushroom caps with the sausage mixture, in a baking dish

    The Spruce / Ali Redmond

  10. Bake for about 20 minutes, until the mushrooms are tender and the filling is hot. Garnish with freshly chopped parsley.

    Meat Stuffed Mushrooms With Italian Sausage on a platter

    The Spruce / Ali Redmond

  11. Serve hot and enjoy.