|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 2mg||8%|
|*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.|
These stuffed mushrooms with sausage and mozzarella cheese are simple and tasty, and they make a fabulous appetizer or snack to serve a crowd. The sausage stuffing, which consists of mushrooms, breadcrumbs, pork sausage, and mozzarella cheese, is baked in the mushroom caps at a high temperature. Top them with more shredded mozzarella cheese, if you like.
It's a simple recipe with only four ingredients, but feel free to add some finely chopped onion or green onion to the stuffing for extra flavor, or add some dried or finely chopped fresh sage. The recipe would also taste great with parsley, Asiago cheese (instead of mozzarella), or other types of sausage, such as turkey or chicken. Mushrooms are also exceptionally good with ground or fresh thyme.
You can make this recipe for stuffed mushrooms with sausage and mozzarella in several different ways. You can make the stuffing and cover and refrigerate it before assembly, or you can assemble the stuffed mushrooms, transfer them to a rimmed baking sheet, and leave them in the fridge overnight before cooking them the next day.
1 1/2 pounds large mushrooms
8 ounces pork sausage
1/4 cup fine dry breadcrumbs
1/2 cup shredded mozzarella cheese, plus more for topping if desired
Steps to Make It
Gather the ingredients.
Heat the oven to 450 F.
Remove stems from mushrooms; chop stems and set aside.
Put the sausage in a skillet over medium heat. Cook the sausage, stirring and breaking up until it is fully cooked. Remove the sausage to a bowl, leaving 1 or 2 tablespoons of drippings in the skillet.
Cook the mushroom stems in the drippings for 5 to 10 minutes, until tender and browned. Remove the pan from the heat.
Stir the cooked mushroom pieces into the bowl with the sausage.
Add the breadcrumbs and cheese; blend thoroughly.
Fill mushroom caps with the sausage mixture.
Bake in the preheated oven for about 15 minutes.
If desired, top the stuffed mushrooms with more mozzarella cheese and return to the oven just until the cheese has melted.
Serve and enjoy.
- Add a few tablespoons of finely minced onion to the skillet and sauté along with the sausage. Season with fennel seeds, garlic powder, or a teaspoon of dried sage.
- Add a tablespoon or two of finely minced bell pepper to the skillet with the sausage.
Taste the sausage-mushroom stuffing mixture as you go and season the finished dish with salt and pepper accordingly. It may need more or less, depending on how well seasoned the sausage is to begin with.
How do you keep mushrooms from getting soggy?
Two things can make stuffed mushrooms soggy: washing them in a lot of water and baking them at a too-low temperature. Mushrooms are mostly water, so they're very susceptible to becoming waterlogged. This recipe bakes the stuffed mushrooms above 400 F, so there's little risk of them being soggy.
How to Store and Freeze Sausage-Stuffed Mushrooms
- Store these stuffed mushrooms in an airtight container in the refrigerator for up to three days. Reheat them in a hot (400 F) oven for about 10 minutes.
- You can also freeze cooked stuffed mushrooms and bake them from frozen as directed, adding more time as needed.