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Home » Recipes » Appetizer Recipes

November 5, 2020 · 10 Comments

Italian Sausage Stuffed Mushrooms

Appetizer Recipes· Game Day

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collage photo of mushrooms stuffed with sausage
Jumbo mushroom caps stuffed with sweet Italian sausage, Italian breadcrumbs and a combination of cream, Asiago and Pecorino Romano cheeses. 

Jumbo mushroom caps stuffed with sweet Italian sausage, Italian breadcrumbs and a combination of cream, Asiago and Pecorino Romano cheeses. 

A close up of a tray of food, with Mushroom and Sausage

I know. You're probably thinking, "Another mushroom recipe?". What can I say, I just LOVE mushrooms, especially when they are stuffed with all kinds of goodness like these Sausage Stuffed Mushrooms. 

Stuffed mushrooms are one  of my favorite appetizers and I can make a meal out of them alone. 

Ingredients Needed

For this recipe you'll need

  • extra large white stuffing mushrooms
  • marsala wine
  • olive oil
  • sweet Italian sausage
  • garlic
  • breadcrumbs
  • cream cheese
  • Asiago cheese
  • Pecorino Romano cheese

sausage stuffed mushrooms on a plate

How do you make sausage stuffed mushrooms?

Start by removing the stems from the mushrooms, finely chop, and add to a bowl. Toss the chopped mushrooms stems with some oil and the Marsala wine. 

Heat a little more oil in small pan over med-high heat, and add the sausage. Crumble the sausage as it cooks into small pieces until it is cooked through and no longer pink, approximately 7-10 minutes. Next, add the mushroom stems to the sausage and stir in the scallions and garlic.

Add breadcrumbs and swirl in the cream cheese until mixture is creamy. Stir in the Pecorino Romano and Asiago cheeses, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet.

Spray the pan with cooking spray and bake at 350°F for approximately 20-25 minutes until lightly browned.

These Sausage Stuffed Mushrooms are my absolute favorite way to stuff mushrooms and we serve them at least twice a year during our holiday celebrations. ~Enjoy!

Jumbo mushroom caps stuffed with sweet Italian sausage, Italian breadcrumbs and a combination of cream, Asiago and Pecorino Romano cheeses. 

More Stuffed Mushroom Recipes

  • Sun Dried Tomato and Goat Cheese Stuffed Mushrooms
  • Garlic and Herb Cheese Stuffed Mushrooms
  • Four Cheese and Sausage Stuffed Mushrooms (Carrabba's Copycat)
  • Spinach Artichoke Stuffed Mushrooms
  • Caprese Stuffed Portobello Mushrooms

 

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A plate of sausage stuffed mushrooms.

Sausage Stuffed Mushrooms

Carrie's Experimental Kitchen
Jumbo mushroom caps stuffed with sweet Italian sausage, Italian breadcrumbs and a combination of cream, Asiago and Pecorino Romano cheeses. 
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine American
Servings 16

Ingredients
  

  • 16 extra large white mushrooms
  • 5 tablespoons extra virgin olive oil
  • 2 ½ tablespoons marsala wine
  • 3 links sweet Italian sausage, casings removed
  • 3 scallions, minced
  • 1 clove garlic, minced
  • ⅔ cup italian seasoned breadcrumbs
  • 4 ounces cream cheese
  • ⅓ cup grated pecorino romano cheese
  • ⅓ cup shredded asiago cheese
  • 2 ½ tablespoons chopped fresh parsley
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • cooking spray

Instructions
 

  • Preheat oven to 350 degrees F.
  • Remove the stems from the mushrooms, finely chop, and add to a bowl.
  • Toss the chopped mushrooms stems with 3 tablespoons of oil and the Marsala wine. Set aside.
  • Heat remaining oil in small pan over med-high heat, and add the sausage.Crumble sausage as it cooks into small pieces until it is cooked through and no longer pink, approximately 7-10 minutes.
  • Next, add the mushroom stems to the sausage and stir in the scallions and garlic.
  • Add breadcrumbs and swirl in the cream cheese until mixture is creamy. Remove from heat.
  • Stir in the Pecorino Romano and Asiago cheeses, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet.
  • Spray the pan with cooking spray and bake for approximately 20-25 minutes until lightly browned.

Nutrition

Serving: 1gCalories: 181kcalCarbohydrates: 5gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 27mgSodium: 376mgPotassium: 154mgFiber: 1gSugar: 1gVitamin A: 205IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Keyword mushrooms
Tried this recipe?Let us know how it was!

 

 

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*Originally shared April 2012/Updated November 2020
 

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Reader Interactions

Comments

  1. Betty says

    November 21, 2015 at 5:53 am

    1 star
    Your ingredients call for breadcrumbs and in the instructions you say panko. Which did you use. Also, you mention the Romano in the instructions, but not the Asiago.

    Reply
    • Carrie's Experimental Kitchen says

      November 22, 2015 at 9:59 am

      Hi Betty, I apologize for the confusion and have updated the recipe. You can use either Italian breadcrumbs or Panko breadcrumbs (your preference) and add the Asiago cheese when you add the Pecorino Romano cheese.

      Reply
  2. Gail says

    June 07, 2012 at 3:45 pm

    These look delicious. I think I will try them with Italian Chicken Sausages and the small Portobello mushrooms (Baby Bellas). YUM!!

    Reply
    • Carrie's Experimental Kitchen says

      June 07, 2012 at 4:13 pm

      That sounds great, let me know how they come out!

      Reply
  3. Carrie says

    April 16, 2012 at 3:46 pm

    Stuffed mushrooms are one of my very favorite things...YUM!

    Reply
    • Carrie's Experimental Kitchen says

      April 16, 2012 at 5:57 pm

      Mine too! 🙂

      Reply
  4. Inspired by eRecipeCards says

    April 16, 2012 at 1:14 pm

    Delicious, terrific presentation. Great appetizer
    Thanks for submitting, as always a winner

    Dave eRecipeCards.com

    Reply
    • Carrie's Experimental Kitchen says

      April 16, 2012 at 5:56 pm

      Thanks Dave!

      Reply
  5. Natalie Atick says

    April 16, 2012 at 1:42 pm

    I love stuffed mushrooms and you put sausage in each one with the italian breadcrumbs I bet it was fantastic! Your photos look amazing as well!

    Reply
    • Carrie's Experimental Kitchen says

      April 16, 2012 at 5:57 pm

      They were Natalie! Thanks for stopping by 🙂

      Reply

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