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Sweet Italian Sausage Stuffed Mushrooms Recipe

Sweet Italian Sausage Stuffed Mushrooms

Tender mushroom caps are filled with savory sweet Italian sausage, aromatics, breadcrumbs, and two cheeses before baking until golden and bubbling. This recipe makes about 24 stuffed mushrooms and serves 6 as an appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Mushrooms and Sausage
  • 24 mushrooms, about 1½ pounds Medium-to-large white or cremini mushrooms
  • 1 pound Bulk sweet Italian sausage, or sausage removed from casings
  • 2 tablespoons Olive oil, divided
Vegetables and Seasoning
  • ½ cup Finely chopped yellow onion
  • 2 cloves Garlic, minced
  • ¼ teaspoon Kosher salt, plus more as needed
  • ¼ teaspoon Black pepper
  • ¼ teaspoon Red-pepper flakes, optional
Filling
  • ½ cup Plain dry breadcrumbs or Italian-seasoned breadcrumbs
  • ¼ cup Finely grated Parmesan cheese
  • ¼ cup Shredded mozzarella or provolone cheese
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly oil the pan.
  2. Wipe the mushrooms clean without soaking them. Remove the stems carefully, keep the caps intact, and finely chop the stems.
  3. Arrange the mushroom caps hollow-side up on the prepared baking sheet.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage and cook for 5–7 minutes, breaking it into small pieces, until browned and fully cooked.
  5. Add the chopped mushroom stems, onion, and garlic. Cook for 3–5 minutes, stirring often, until the onion is soft and most of the moisture has evaporated.
  6. Remove the skillet from the heat. Stir in the breadcrumbs, Parmesan, mozzarella or provolone, parsley, salt, black pepper, and red-pepper flakes if using.
  7. Spoon the filling into the mushroom caps, mounding it slightly. Brush or drizzle the remaining 1 tablespoon olive oil over the stuffed tops.
  8. Bake for 20–25 minutes, until the mushrooms are tender, the filling is hot, and the tops are lightly browned. Confirm that the sausage filling reaches 160°F internally.
  9. Let the mushrooms rest for 5 minutes before serving so the filling settles and the caps are easier to handle.

Notes

Cook the sausage mixture until fairly dry before stuffing so the mushrooms do not become watery. For especially moist mushrooms, pre-bake the empty caps for 5–7 minutes, drain any released liquid, and then fill them. Larger caps may need 25–30 minutes, while small button mushrooms may be ready in 15–20 minutes.