These Sausage Stuffed Mushrooms are a savory, crowd-pleasing appetizer or main dish, bursting with flavor from mozzarella, Pecorino Romano, and a lightly spiced Italian sausage filling.
Rich in protein and fiber, low in carbs, and containing healthy fats from olive oil, they’re quick to prepare, satisfying, and perfect for meal prep, weeknight dinners, or entertaining guests.
Sausage Stuffed Mushrooms
Equipment
- 1 large baking dish
- 1-Large skillet
- 1 mixing bowl
- 1 wooden spoon
- 1 knife
- Measuring Cups and Spoons
- Oven
Ingredients
For the Mushrooms:
- 2 pounds white or baby Bella mushrooms
- 2 tablespoons extra virgin olive oil
- 1 pound bulk hot Italian sausage or plain Italian sausage
- 4 cloves garlic minced
- ½ cup dry white wine
- 1 cup plain breadcrumbs
- ½ cup shredded mozzarella
- ½ cup grated Pecorino Romano divided
- ¼ cup minced parsley
- Salt and pepper to taste
- 5 fresh basil leaves hand-torn
For the Sauce:
- 2 tablespoons extra virgin olive oil
- 1 28-ounce can plum tomatoes, hand-crushed
- 2 cloves garlic minced
- 1 teaspoon Sicilian oregano
- Salt to taste
Instructions
- Prepare the Mushrooms: Preheat your oven to 400°F (200°C), placing the oven rack in the second-highest position for even roasting. Trim the very end of each mushroom stem and discard it. Gently remove the rest of the stems from the caps, keeping the caps intact. Finely mince the reserved stems until you have about 1 cup to add to the sausage stuffing.
- Make the Tomato Sauce: Hand-crush the plum tomatoes in a medium bowl until mostly smooth but slightly chunky for texture. Stir in 2 tablespoons of extra virgin olive oil, 2 cloves of minced garlic, and 1 teaspoon Sicilian oregano. Mix thoroughly and season with salt to taste. Set the sauce aside to allow the flavors to meld while preparing the stuffing.
- Cook the Sausage: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Crumble 1 pound of Italian sausage into the pan and sauté for about 5 minutes per side until evenly browned. Break up the sausage into small, bite-sized pieces using a wooden spoon to ensure even cooking and texture.
- Combine Mushroom Stems and Garlic: Add the minced mushroom stems to the skillet with the sausage and cook for 2–3 minutes until they soften. Add 4 cloves of minced garlic and sauté for 1–2 minutes until fragrant, taking care not to burn the garlic, which can create a bitter taste.
- Deglaze with Wine: Pour in 1/2 cup of dry white wine to deglaze the pan, scraping up browned bits with your spoon to capture all the flavor. Let the mixture simmer for 5 minutes, allowing the alcohol to cook off and the flavors to meld. Remove the skillet from heat and let the filling cool slightly.
- Assemble the Stuffing: In a large mixing bowl, combine the cooked sausage and mushroom mixture with 1 cup of breadcrumbs, 1/4 cup of prepared tomato sauce, 1/4 cup Pecorino Romano, 1/2 cup shredded mozzarella, and 1/4 cup minced parsley. Mix well to create a moist, flavorful stuffing. Taste and adjust with salt and pepper if needed. The stuffing should be slightly wet to keep mushrooms juicy during baking.
- Stuff the Mushroom Caps: Spoon the prepared filling into each mushroom cap, pressing lightly to fill generously. Any leftover stuffing can be saved for pasta toppings or omelets. Ensure each cap is evenly filled for consistent cooking.
- Arrange in Baking Dish: Spread the reserved tomato sauce evenly in a large baking dish. Place the stuffed mushrooms on top, leaving space between them for even roasting. Sprinkle the remaining Pecorino Romano over the tops and drizzle a little olive oil on each mushroom for a golden, slightly crisp finish.
- Bake Until Tender: Place the baking dish in the preheated oven and bake for 20–25 minutes. Check tenderness by inserting a fork into a mushroom; it should slide in easily. If the tops need more browning, broil for an additional 60 seconds, watching carefully to prevent burning.
- Garnish and Serve: Remove the mushrooms from the oven and sprinkle hand-torn basil leaves on top. Serve immediately, ideally with crusty Italian bread to soak up the sauce. These stuffed mushrooms make a perfect appetizer, side dish, or main course and can be refrigerated and reheated for up to three days.
Notes
- Choose mushrooms that are firm, fresh, and free from bruising. Baby Bella or large white button mushrooms work best for stuffing.
- Finely mince the mushroom stems to ensure a moist, well-blended stuffing.
- Use a sausage with balanced seasoning; mild Italian sausage is perfect if you prefer less heat.
- Keep the stuffing slightly wet with a touch of tomato sauce to prevent the mushrooms from drying out during baking.
- Toast the breadcrumbs lightly before adding them to the mixture for extra crunch and depth of flavor.
- Allow the cooked sausage mixture to cool slightly before combining with cheese and breadcrumbs; this prevents the cheese from melting prematurely.
- Broiling for the last minute enhances color and creates a slightly crisp topping without overcooking.
Chef’s Secrets: Tricks To Enhance Flavor
To elevate this dish, focus on layering flavors.
Sauté the sausage slowly to extract its fat and develop a deep, savory base.
Deglaze the pan with wine, scraping up browned bits, which adds richness to the stuffing.
Incorporating both mozzarella and Pecorino Romano provides a balanced melt and tang.
Hand-torn basil leaves sprinkled just before serving give a fresh, aromatic finish.
For a subtle twist, try adding a pinch of red pepper flakes to the filling for a gentle heat that complements the savory sausage.
Serving Suggestions: Pairings And Presentation Ideas
These stuffed mushrooms shine as an appetizer, side dish, or even a light main course.
Serve them on a platter alongside a fresh green salad or roasted vegetables for a colorful, balanced meal.
They pair beautifully with crusty bread or garlic bread to mop up the tomato sauce.
For gatherings, arrange the mushrooms on a large serving dish and garnish with extra Parmesan and fresh herbs for an elegant presentation.
A glass of chilled Pinot Grigio or Sauvignon Blanc complements the flavors perfectly.
Storage Tips: Keep Mushrooms Fresh Longer
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to three days.
To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, which preserves texture and flavor better than microwaving.
The tomato sauce can be stored separately to prevent the mushrooms from becoming too soft.
For meal prep, you can prepare the stuffing in advance, store it in the fridge, and fill the mushrooms just before baking.
This also works well for freezing the fully assembled mushrooms for up to a month—just thaw overnight before baking.
Frequently Asked Questions
1. Can I use a different type of sausage?
Yes! Mild, sweet, or spicy Italian sausage all work. You can even try turkey or chicken sausage for a leaner version. The key is to adjust seasoning accordingly to maintain the rich flavor.
2. How do I prevent mushrooms from getting soggy?
Remove excess moisture from the mushrooms by gently patting the caps dry before stuffing. Keep the stuffing slightly wet but not overly liquid.
Baking at a high enough temperature ensures the mushrooms retain texture.
3. Can I make this recipe vegetarian?
Absolutely! Substitute the sausage with a plant-based sausage or a mixture of finely chopped vegetables, lentils, or walnuts combined with your favorite seasonings.
Adjust the cooking time to ensure the filling is fully cooked and flavorful.
4. How far in advance can I prepare this dish?
The stuffing can be prepared up to a day in advance and stored in the refrigerator.
Stuff the mushrooms and bake just before serving to maintain freshness. Fully assembled, baked mushrooms can also be refrigerated for up to three days and reheated as needed.
5. What can I serve with stuffed mushrooms?
They pair well with salads, roasted vegetables, garlic bread, or pasta dishes.
For beverages, white wines like Pinot Grigio or light red wines complement the sausage’s savory flavor. You can also serve them as part of a larger appetizer spread for parties.
