Mushrooms stuffed with sausage, spinach, ricotta, parmesan, romano, mozzarella cheese and Italian breadcrumbs over tomato cream sauce.
Recently, I shared a recipe from Carrabba's for Pollo Rosa Maria. We had been driving to Florida and stopped for take out. We also got these Four Cheese and Sausage Stuffed Mushrooms to split between three of us.
They were good, but only came with four small mushrooms. So I decided when I made the chicken dish, I'd also recreate this tasty appetizer as well.
However, since we love stuffed mushrooms, I used larger stuffing mushrooms instead of the smaller, white button variety. I could have made a meal out of these all by themselves they were that good!
I've made other sausage stuffed mushrooms and up until now, they've been my personal favorite. Though these garlic and herb cheese mushrooms or Spinach Artichoke Stuffed Mushrooms are a close second in our family.
These Carrabba's stuffed mushrooms were incredibly delicious; just like the restaurant version. I really like the addition of the tomato cream sauce when you dip the mushroom into it too.
This recipe takes 15 minutes to prepare, about 20 minutes to bake and makes 8 stuffed mushrooms. Serve as an appetizer for 4 people.
Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
- large stuffing mushrooms
- evoo
- ground Italian sausage (I used sweet)
- fresh spinach
- minced garlic
- Ricotta cheese
- Parmesan cheese
- Romano cheese
- Mozzarella cheese
- Italian breadcrumbs
- marinara sauce (homemade or store bought)
- heavy cream
If you can't find ground Italian sausage, you can use the links with the casings removed.
Ingredient leftovers
Since you only need a small amount of some of the ingredients, here are some other recipes to use up those leftovers:
- Ground Sausage: Sausage and Apple Flatbread, Italian Sausage Macaroni and Cheese or Sausage and Zucchini Soup
- Ricotta Cheese: Ricotta, Goat Cheese and Basil Stuffed Zucchini, Lemon Chicken Ricotta Pizza or Beef Ricotta Casserole
- Fresh Spinach: Spinach Soufflé, Spinach Risotto or Spinach Nuggets
- Sauce: Ravioli with Asparagus in a Pink Cream Sauce, Drunken Deep Dish Pizza or Penne alla Vodka
How do you make Carrabba's Sausage Stuffed Mushrooms?
Preheat the oven to 425 degrees F. Start by removing the stems from the mushrooms and wiping off any dirt with a damp cloth. Set aside.
In a large nonstick skillet, heat the oil over medium high heat; then add the ground sausage and brown until no longer pink (approximately 5 minutes). Using a meat chopper will help to break it apart.
Next, add the spinach and garlic and stir until the spinach has wilted; then turn off the heat and add the four cheeses and breadcrumbs. Mix until blended.
In a small saucepan, add the sauce and heavy cream; then cook 3-4 minutes until heated through. Add the sauce to the bottom of the baking dish.
Stuff the mushroom cap with the stuffing mixture; then place on top of the sauce in the dish. Repeat for all mushrooms.
Place the dish in the oven and cook 18-20 minutes until the mushrooms are heated through, the cheese is hot and bubbly and the tops are light brown. Serve immediately.
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More Carrabba's Copycat Recipes
- Linguine Positano
- Chicken Bryan
- Rigatoni Martino
- Chicken Marsala
- Olive Oil Bread Dip
- Sicilian Chicken Soup
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Four Cheese and Sausage Stuffed Mushrooms (Carrabba's Copycat)
Equipment
Ingredients
- 8 large white stuffing mushrooms
- 1 teaspoon extra virgin olive oil
- 4 ounces ground Italian sausage (I used sweet)
- 1 cup fresh spinach (packed)
- 1 tablespoon minced garlic
- 2 tablespoons Ricotta cheese
- 2 tablespoons Mozzarella cheese
- 1 tablespoon Parmesan cheese
- 1 tablespoon Romano cheese
- 2 tablespoons Italian breadcrumbs
- ¾ cup marinara sauce (homemade or store bought)
- ¼ cup heavy cream
Instructions
- Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and wiping off any dirt with a damp cloth. Set aside.
- In a large nonstick skillet, heat the oil over medium high heat; then add the ground sausage and brown until no longer pink (approximately 5 minutes).
- Next, add the spinach and garlic and stir until the spinach has wilted; then turn off the heat and add the four cheeses and breadcrumbs. Mix until blended.
- In a small saucepan, add the sauce and heavy cream; then cook 3-4 minutes until heated through. Add the sauce to the bottom of the 1-quart baking dish.
- Stuff the mushroom cap with the stuffing mixture; then place on top of the sauce in the dish. Repeat for all mushrooms.
- Place the dish in the oven and cook 18-20 minutes until the mushrooms are heated through, the cheese is hot and bubbly and the tops are light brown. Serve immediately.
Nutrition
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