Meat Stuffed Mushrooms With Italian Sausage

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/2/21
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
Show Full Nutrition Label Hide Full Nutrition Label
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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.)

These stuffed mushrooms boast a savory filling made with browned and crumbled sweet Italian sausage and Parmesan cheese. The mushrooms are not only delicious; they're low carb! If you or your guests are following a low carb regime, these mushrooms are an excellent choice. 

Feel free to use a hot and spicy Italian sausage or chorizo in the filling, or add a dash of cayenne pepper to heat them up.

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Ingredients

  • 20 large fresh mushrooms
  • 2 tablespoons olive oil, or more, if necessary
  • 8 ounces sweet Italian sausage
  • 1 large clove garlic, crushed and finely minced
  • 2 tablespoons finely chopped parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup water
  • To Serve: additional chopped parsley to garnish

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. Pre heat oven to 375 F.

    oiled baking dish

    The Spruce / Ali Redmond

  3. Wash 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.

    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 individual Italian sausages, remove the outer casings.

    remove sausage casings

    The Spruce / Ali Redmond

  7. Heat the 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 parsley and the Parmesan cheese to the sausage mixture. If the mixture is too dry, add a teaspoon or two 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 1/4 cup of hot water into the pan.

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

    The Spruce / Ali Redmond

  10. Bake in the preheated oven for about 20 minutes. Garnish with freshly chopped parsley and serve.

    Meat Stuffed Mushrooms With Italian Sausage on a platter

    The Spruce / Ali Redmond