Go Back
+ servings
Sausage stuffed mushrooms on a sheet pan topped with swiss cheese and parsley.
Print Recipe
5 from 18 votes

Sausage Stuffed Mushrooms

Perfect for a party or as a side item, this Sausage Stuffed Mushrooms Recipe is filled with a savory Italian sausage filling for portobello mushrooms, and sprinkled with a blend of cheeses.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 12 large mushrooms
Calories: 204kcal
Author: Rachel

Ingredients

  • 20 oz Baby Bella Mushrooms cleaned and cored, save ½ the stems
  • 1 lb Italian Sausage
  • 2 cloves Garlic minced
  • cup Yellow Onion finely chopped
  • cup Celery finely chopped
  • ½ cup Plain Bread Crumbs
  • ½ teaspoon Dried Basil
  • ¼ cup Grated Parmesan Cheese
  • 4-6 oz Swiss Cheese shredded (larger hole)

Instructions

  • Clean and core the mushrooms. Save about half of the stems and very finely chop in a food processor or with a knife. Take a spoon and clean out the center of the mushroom caps to create more room for stuffing. Remove the excess liquid.
  • Preheat Oven to 350 F. Place mushrooms stem side down on a baking sheet and bake for 20 minutes or until liquid releases from the mushrooms.
  • While the mushrooms are baking, prepare the stuffing. In a skillet over medium heat, crumble the Italian sausage and cook until no longer pink. Move the Italian sausage to a plate, leaving the drippings. To the pan, add minced garlic, basil, onion, celery, and reserved mushroom stems. Cook until soft and the onions are translucent. 
  • Remove from heat and stir in the sausage and Parmesan cheese. Stir in the breadcrumbs a little at a time to avoid using too much. The stuffing should look well coated and coarse, but not overly dry. If the stuffing looks too dry, you can add a bit of chicken broth to moisten it.
  • With a spoon, pack the mushroom tops with the stuffing. Bake for 10 minutes. Remove from the oven. Top with shredded swiss cheese and put in a warm oven for a few minutes to melt. Serve hot.

Notes

  • The stuffing consistency should not be too crumbly or it may make them harder to stay together in the mushroom. You can tell this by how well it sticks together if you form a ball in your hand. While it shouldn't be too wet, if shouldn't crumble in your hand. Adjust the bread crumbs and cheese if necessary. If too dry, add a bit of chicken broth or stock.
  • Cutting up the onion, celery, and Italian sausage small makes it easier to stuff the mushrooms without the filling falling out. My trick to crumble the Italian sausage is to put it in the food processor for a few seconds when the sausage is about half way cooked. This creates a uniform texture and makes it super simple to crumble.

Nutrition

Serving: 2mushrooms | Calories: 204kcal | Carbohydrates: 6.5g | Protein: 12.9g | Fat: 12g | Saturated Fat: 5g | Sodium: 365mg | Fiber: 0.9g | Sugar: 1.6g | Calcium: 90mg | Iron: 2.2mg