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Stuffed Mushrooms Italian Sausage: A Delicious & Easy Recipe

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Savory Italian Sausage Stuffed Mushrooms are packed with flavor! Cremini mushrooms filled with Italian sausage, herbs, Parmesan, and breadcrumbs, baked to golden perfection. Perfect as an appetizer, side, or light meal!

Ingredients

Scale
  • 1.5 lbs Large Cremini Mushrooms, stems removed and reserved
  • 1 lb Italian Sausage, casings removed (I prefer sweet, but hot works too!)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1/2 cup Breadcrumbs, plain or Italian seasoned (I like panko for extra crunch!)
  • 1/4 cup Parmesan Cheese, grated, plus more for topping
  • 1/4 cup Fresh Parsley, chopped
  • 2 tablespoons Olive Oil, extra virgin
  • 1 large Egg, lightly beaten
  • 1/4 cup Dry White Wine (optional, but adds great flavor!)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Red Pepper Flakes (optional, for a little heat)
  • Salt and Black Pepper to taste
  • 2 tablespoons Butter, melted

Instructions

  1. Gently wipe each mushroom cap with a damp paper towel to remove any dirt. Avoid soaking them in water, as they will absorb it and become soggy. If they are particularly dirty, you can quickly rinse them under cold water and immediately pat them dry.
  2. Carefully remove the stems from the mushroom caps. You can gently twist them off or use a small spoon to loosen them. Set the stems aside, as we’ll be using them in the filling.
  3. Preheat your oven to 375°F (190°C). Lightly brush the inside of each mushroom cap with olive oil and season with salt and pepper. Arrange the caps, open-side up, on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they start to soften slightly. Remove from the oven and set aside to cool slightly.
  4. Finely chop the reserved mushroom stems. You want them to be about the same size as the diced onion.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  6. Add the Italian sausage to the skillet, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 8-10 minutes. Drain off any excess grease.
  7. Add the chopped mushroom stems to the skillet with the sausage and onion mixture. Cook for another 5-7 minutes, until the mushroom stems are softened and have released their moisture.
  8. If you’re using white wine, now is the time to add it. Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan. This adds a lot of flavor to the filling. Let the wine simmer for a few minutes, until it has mostly evaporated.
  9. Remove the skillet from the heat. In a large bowl, combine the cooked sausage mixture, breadcrumbs, Parmesan cheese, chopped parsley, egg, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well until all ingredients are evenly combined.
  10. Preheat your oven to 375°F (190°C).
  11. Spoon the sausage filling into each mushroom cap, mounding it slightly. Don’t be afraid to pack it in! You want each mushroom to be generously filled.
  12. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Make sure they are not overcrowded, as this can prevent them from cooking evenly.
  13. Drizzle the melted butter over the stuffed mushrooms. This will help them to brown nicely and add extra flavor. Sprinkle the tops of the mushrooms with additional grated Parmesan cheese.
  14. Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through. The internal temperature of the filling should reach 165°F (74°C).
  15. If you want the tops of the mushrooms to be extra browned and crispy, you can broil them for the last 1-2 minutes of baking. Watch them carefully, as they can burn quickly.
  16. Remove the stuffed mushrooms from the oven and let them rest for a few minutes before serving. Garnish with fresh parsley, if desired.

Notes

  • Cheese Variations: Feel free to experiment with different types of cheese in the filling. Mozzarella, provolone, or Asiago would all be delicious additions.
  • Vegetarian Option: To make this recipe vegetarian, substitute the Italian sausage with cooked lentils or crumbled vegetarian sausage.
  • Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder flavor, omit them altogether.
  • Breadcrumb Options: You can use plain breadcrumbs, Italian seasoned breadcrumbs, or panko breadcrumbs. Panko breadcrumbs will give the filling a crispier texture.
  • Make-Ahead Option: You can prepare the stuffed mushrooms ahead of time and store them in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking from cold.
  • Serving Suggestions: Stuffed mushrooms make a great appetizer, side dish, or even a light meal. Serve them with a side salad or some crusty bread.
  • Mushroom Size Matters: While this recipe calls for large cremini mushrooms, you can use smaller button mushrooms if you prefer. Just adjust the baking time accordingly. Smaller mushrooms will cook faster.
  • Don’t Overcrowd the Pan: Overcrowding the baking sheet will steam the mushrooms instead of allowing them to roast properly. If necessary, bake in batches.
  • Stem Savvy: Don’t discard the mushroom stems! They add a wonderful earthy flavor to the filling. Make sure to chop them finely so they cook evenly.
  • Wine Pairing: If you’re serving these stuffed mushrooms as an appetizer, consider pairing them with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
  • Storing Leftovers: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may become a bit soggy.

Find it online: https://anasrecipes.com/stuffed-mushrooms-italian-sausage/