Sausage-Stuffed Mushrooms

Total Time:
1 hr 15 min
25 min
15 min
35 min

6 servings

  • 1 cup crustless bread cubes, from day-old country bread
  • 24 medium white mushrooms
  • 1/4 cup extra-virgin olive oil, plus more for the baking dish
  • Kosher salt and freshly ground black pepper
  • 4 ounces breakfast sausage, casing removed
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped red bell pepper
  • 2 cloves garlic, chopped
  • 1/4 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley
  • Preheat the oven to 425 degrees F.

  • Pulse the bread cubes in a food processor to make coarse crumbs (you should have about 1/2 cup). Set aside.

  • Remove and finely chop the mushroom stems (you should have about 1 cup); set aside. Wipe the mushroom caps clean with a damp paper towel. With a paring knife, cut a thin slice from the top of the mushroom caps so they'll sit flat when stuffed. Put the mushroom caps in a large bowl, drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon salt, and toss to coat in the oil.

  • Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 3 minutes. Add the onions, peppers, garlic and chopped mushroom stems and cook until the vegetables are tender, 6 to 7 minutes. Scrape into a bowl and let cool.

  • Once the sausage mixture has cooled, stir in the breadcrumbs, mozzarella, 2 tablespoons of the Parmesan, the parsley, 1/4 teaspoon salt and some pepper. Mix well. Divide the stuffing among the mushroom caps. Arrange the stuffed caps in an oiled 9-by-13-inch baking dish and sprinkle with the remaining 2 tablespoons Parmesan. Bake until the mushrooms are tender and the filling is browned, 20 to 25 minutes. Serve warm or at room temperature.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Sausage-Stuffed Mushrooms

    Recipe courtesy of Nancy Fuller