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sausage-stuffed mushrooms recipe

Mushrooms Stuffed with Italian Sausage and Peppers

Course: Appetizer
Cuisine: Appetizer
Keyword: Black Bean and Sausage, Mushrooms
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 314kcal
These baked mushrooms stuffed with Italian sausage and peppers are exploding with flavor. Perfect for a party or an appetizer for your next Italian dinner party.
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  • 16 large white mushrooms
  • 1/4 cup good olive oil plus a little more for drizzling
  • 3 Italian sausage links casing removed (hot, sweet, or combo of both)
  • 1 green bell pepper stem, seeds and ribs removed, finely chopped
  • 3 cloves garlic minced
  • Italian breadcrumbs 6 slices of white bread, 1/4 cup Romano cheese, 1/2 cup of chopped parsley, 2 cloves of chopped garlic...pulse in food processor
  • 1 cup chicken stock
  • 1/4 cup Romano cheese
  • 1/2 cup diced pickled hot cherry tomatoes adjust amount to taste


  • Wipe the mushrooms clean and remove the stems. Set aside the 12 largest caps.
  • Finely chop the remaining mushrooms and stems (you can do this in the food processor). Set aside.
  • In a large skillet, heat the oil over medium-high heat.
  • When the oil is hot, add the sausage. Cook for about 5 minutes...breaking up the sausage with a wooden spoon as it cooks.
  • Add the green peppers, garlic and chopped mushrooms. Cook for another 10 minutes, until most of the moisture from the mushrooms have evaporated.
  • Add the bread crumbs and chicken stock.
  • Reduce the heat to medium and stir in the cheese and the cherry peppers.
  • Spread the mixture onto a platter and then place in the fridge to cool.
  • Pre-heat the oven to 400 F.
  • Stuff each of the mushroom caps with the sausage and pepper mixture and place in a large roasting or casserole dish.
  • Drizzle the stuffed mushrooms with olive oil.
  • Bake for 35 minutes...or until nicely browned on top, and the mushrooms are soft.
  • Transfer the mushrooms to a platter and and spoon the remaining pan juices over the top.
  • Garnish with finely chopped parsley.


Calories: 314kcal