Sausage Stuffed Mushrooms
Tender mushrooms are filled with a savory mixture of Italian sausage, garlic, breadcrumbs, mozzarella, and Pecorino Romano, baked in a rich tomato sauce. Perfect as a hearty appetizer or an easy dinner, these stuffed mushrooms are flavorful, protein-packed, and simple to make, delivering a satisfying Italian-inspired treat in under an hour.
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.
