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Sweet Italian Sausage Stuffed Mushrooms Recipe Delish-Style

Sweet Italian Sausage Stuffed Mushrooms

Tender baby bella mushrooms are filled with sweet Italian sausage, panko, Parmesan, garlic, and parsley, then baked until golden and delicious. This makes approximately 24 stuffed mushrooms for an easy party appetizer.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 ounces Baby bella mushrooms
  • 1 tablespoon Extra-virgin olive oil
  • 1/2 pound Sweet Italian sausage, casings removed
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Freshly grated Parmesan cheese
  • 2 cloves Garlic cloves, minced
  • 2 tablespoons Freshly chopped parsley
Seasoning
  • to taste Kosher salt
  • to taste Freshly ground black pepper
For the Pan
  • as needed Cooking spray or additional oil

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Lightly grease or line a large baking sheet with cooking spray or a little additional oil.
  2. Wipe the mushrooms clean, remove the stems, and finely chop the stems. Arrange the caps hollow side up on the prepared baking sheet.
  3. Warm the olive oil in a skillet over medium heat. Add the sweet Italian sausage and cook for 5–6 minutes, breaking it into small pieces, until it is no longer pink.
  4. Add the chopped mushroom stems and cook for 3–4 minutes, stirring occasionally, until softened and most of their moisture has evaporated.
  5. Add the minced garlic and cook for about 1 minute, just until fragrant. Remove the skillet from the heat.
  6. Stir in the panko, Parmesan, and parsley. Season with kosher salt and freshly ground black pepper, then let the mixture cool briefly if it is very hot.
  7. Spoon the sausage mixture into the mushroom caps, mounding it slightly so each mushroom has a generous filling.
  8. Bake for approximately 20 minutes, until the mushrooms are tender and the tops are golden. Serve warm.

Notes

Wipe mushrooms rather than soaking them because excess water can make the finished caps watery. Cook the chopped stems until most moisture has evaporated before adding panko. Freshly grated Parmesan and panko create the best savory, crisp-topped filling.