Looking for an amazing appetizer dish using wonderful mushrooms and Italian sausage? Look no further!
These babies are so delicious, it’s impossible to not keep going back for more! And they are so easy to prepare and very adaptable to whatever ingredients you have in your pantry!
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HOW TO MAKE SAUSAGE-STUFFED MUSHROOMS
This recipe is easily adaptable to your own tastes and what you have in your pantry.
We love making our own seasoned bread crumbs, but store-bought will work just fine, too. We add pickled sweet cherry peppers for a little extra kick, but you could also use pickled banana peppers or even jalapenos!
CHOOSING THE RIGHT MUSHROOM
We truly love mushrooms of all varieties, but just your basic white button mushroom works perfectly for this recipe.
Try and choose larger-sized mushrooms, they hold more of the amazing filling and work perfectly.
But, you can use smaller ones, as well. You’ll just have more (but smaller) stuffed mushies for serving!
The ingredients for the sausage filling are Italian perfection. We love the addition of some vinegary cherry peppers. The tang and the touch of heat are the perfect complement to the sausage.
Everything comes together in such a delicious way!
The cooked filling is so good, that you could almost sit down with the plate and just eat it as is!
But, try and resist.
This filling is perfectly constructed to bake inside a mushroom cap with a little olive oil!
MOUTH-WATERINGLY DELICIOUS
Take a look at this sausage-stuffed mushroom, and tell us you don’t want to immediately pop that into your mouth!
Mouth-watering delicious!
And while we’re talking about mushrooms, you’ll just love our Polenta with Sautéed Mushrooms and Caramelized Onions, Seared Haddock with Mushroom Agrodolce Sauce, and our Salisbury Steaks with Mushroom Gravy!
As soon as you pull these out of the oven, you will see that they simply make the best-stuffed mushrooms you’ll ever try. The flavor is so comforting and perfectly balanced.
You can’t get a much better yummy appetizer than this dish!
Mmmmmmm.
Okay, I think we’ve hopefully convinced you. But, just in case…take one more close look at these Sausage-Stuffed Mushrooms.
You gotta make these!
Another amazing Italian starter is our Spiendini alla Romana (Italian Stuffed Bread) and our Italian-Style Baked Clams!
But in the meantime, let’s make this amazing Sausage-Stuffed Mushrooms recipe!
Sausage-Stuffed Mushrooms
Video
Ingredients
FOR THE SEASONED BREADCRUMBS
- 3 slices white bread crusts removed, torn into large pieces
- ¼ cup Romano cheese grated
- 1 tablespoon garlic minced
- 1 tablespoon parsley fresh, chopped
- 1 teaspoon oregano dried
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
FOR THE MUSHROOMS
- 16 large mushrooms white button are best
- 2 tablespoon olive oil plus more for drizzling
- 6 oz Italian sausage casings removed, 2 or 3 links
- 1 cup green bell pepper finely chopped
- 1 tablespoon garlic minced
- 1 cup seasoned bread crumbs
- ¾ cup chicken stock plus 2 more tablespoons (for baking)
- 2 tablespoon Romano cheese grated
- ¼ cup cherry peppers stems and seeds removed, chopped
- 1 tablespoon parsley fresh, chopped, for garnish
Instructions
MAKE THE SEASONED BREADCRUMBS
- In a food processor, pulse the bread until coarsely ground.
- Add the cheese, garlic, parsley, oregano, salt, and pepper. Pulse again until crumbs are finely ground. Set aside.
PREPARE THE STUFFED MUSHROOMS
- Preheat the oven to 400°F.
- Wipe the mushrooms clean and remove the stems (don't discard the stems). Pick out the 12 best and largest caps, and set them aside.
- Finely chop the remaining 4 mushroom caps and all of the stems (you can use your food processor for this). Set aside.
- In a large pan, heat 2 tablespoon of the oil over medium-high heat.
- When the oil is hot, add the sausage and cook for 4 to 5 minutes, or until browned. Break the sausage apart with a wooden spoon as it cooks.
- Add the green peppers, garlic, and chopped mushrooms, raise the heat to high, and cook, stirring occasionally, for about 10 minutes, or until it is starting to brown and most of the liquid from the mushrooms has evaporated.
- Reduce the heat to medium and stir in the bread crumbs and chicken stock (¾ cup). Cook for 2 minutes.
- Turn off the heat and stir in the cheese and pickled cherry peppers.
- Spread the mixture onto a platter and let cool for a bit.
- Stuff each of the reserved mushroom caps with 1½ tablespoons of the sausage mixture.
- Place the stuffed mushrooms in a casserole dish and drizzle them with the remaining 2 tablespoons of oil. Add 2 tablespoons chicken stock to the dish.
- Bake for 20 minutes.
- Transfer mushrooms to a platter and spoon juices over the top.
- Sprinkle with chopped parsley and a dusting of Romano cheese. Serve at once.
Notes
Nutrition
POST UPDATE: The recipe was originally published in April 2017, but was updated with improved tweaks to the recipe, tips, new photography, and a fabulous new video in March 2020!
Sandra says
Absolutely love your version. We also love the sweet cherry peppers!
I’m a bit curious as to why you didn’t remove the gills? I know it’s time consuming. And it’s an all day thing for me.
But, you can get more delicious filling in there. Love watching all your videos.
Kris Longwell says
Hi Sandra! You absolutely could remove the gills to get more filling in! And thank you so so much! That means the world to us!!! xoxo
D says
Your recipes are so gorgeous I can practically do a scratch-n-sniff from the page. Stunning. Thank you
D says
Just have to figure out which one of us is the loon.
Kris Longwell says
LOL!!!! Good luck with that!!!
Kris Longwell says
Thank you so so much!! We truly appreciate that so very much!! And thanks for the fabulous review! That means the world to us!!!
Melanie says
Made this X 2.5 (36 shrooms) tonight for my family of 5 big loons. I used spicy sausage. HUGE hit. Thanks, guys. Keep the great recipe ideas coming.
Kris Longwell says
Hi Melanie!! That is so AWESOME to hear!! It’s not easy feeding a family of Loons!!! And so so so glad you had such success!! Thank you for letting us know and thanks so much for the GREAT review! That really means so much to us! All the best, Kris & Wesley
Gretchen says
These look sooo good. Can’t wait to make them. So glad the video option is available again. Missed watching you guys. Please stay safe in these crazy times.
Kris Longwell says
Yay!! So glad you can see the videos again! You stay safe, too!! xoxo
Risa says
These look so yummy!! I love mushrooms! I have most of the ingredients here & being home, I’ve been cooking much more than usual. gotta make these! Love you guys, thanks so much! ❤️
Kris Longwell says
Hi Risa! Your comment came through, no problem! Thanks so much! You’ll love these shrooms! Take care and stay safe!! xoxox
Judy says
Just made the chicken salad and it was the”Best-Ever,” my only problem was I didn’t make enough. I had some leftover chicken, and all the other ingredients, so I made it for my husband and I. I can’t wait to make it again, and invite my family to join us. Thank you. Please add me to your list or tell how I can your blog.