Sausage Stuffed Mushrooms

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
24 large stuffed mushrooms
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil, one turn of the pan
  • 24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
  • Salt and pepper
  • Stuffing:
  • 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
  • 3/4 pound sweet bulk Italian sausage
  • 4 cloves garlic, chopped
  • 20 stems mushrooms, finely chopped
  • 1 rib of celery and green, leafy top from the heart of the stalk, chopped
  • 1/2 small onion, chopped
  • 1/2 small red bell pepper, seeded and chopped
  • 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
  • 3 slices white bread, toasted and buttered, chopped into small dice
  • 1/3 cup grated Parmigiano or Romano, 2 handfuls
Directions
Watch how to make this recipe

Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.6 78
made these for Christmas eve and they were a hit. Two small changes - I used a mix of sweet & spic Italian sausage and Italian flavored bread crumbs instead of the white bread - DELISH!! adding to my recipe book item not reviewed by moderator and published
The recipe is great and really easy to make! Your friends will love it! item not reviewed by moderator and published
There is a local Irish Pub that in has these on the menu. They use breakfast sausage and mozzarella, so I made mine this way. They tasted way yummy so the prep work that is involved is well worth your time. They will be a hit for St. Paddy's day! item not reviewed by moderator and published
Excellent! I will make these again and again! item not reviewed by moderator and published
I made this for a gathering last night and it came out excellent. It was def the most talked about dish there. I mistakenly bought spicy sausage but it still came out really tasty. Will repeat! item not reviewed by moderator and published
My wife and I love this recipe! It is extremely easy, sure thing recipe that everybody loves every time. Only change to recipe was we used andouille sausage since our family loves spicy foods and they were delicious. I have made these with both frozen and fresh spinach, frozen works best. The fresh spinach reduces so much, it basically disappears. item not reviewed by moderator and published
Very good! I used fresh spinach and german sausage because these were already purchased. I had a lot of stuffing left over so my college boys used it in breakfast burritos and I used it to stuff pork chops. The stuffed pork shops were exellent, especially cold. item not reviewed by moderator and published
Extremely tasty! I added a pit more Parmesan cheese and I didn't have white bread so I used wheat and served them at Thanksgiving dinner as an appetizer... they were a hit! Some family members that don't even eat mushrooms loved them! I also think if you don't have sweet Italian sausage that ground turkey would be perfect with this and would be easier to manage than the sausage but over all this is a wonderful recipe can't wait to make them again. item not reviewed by moderator and published
First time making these and they were hit! I will def use again! item not reviewed by moderator and published
I absoluely love this recipe!!! My family and friends can't get enough... when I first tried this recipe I didn't have spinach so I left it out and a lot of people I know don't care for it anyhow but they STILL taste GREAT!!! item not reviewed by moderator and published
Very Good! Made for Christmas and the crowd kept asking for the recipe item not reviewed by moderator and published
I was trying to think of a different appetizer for Thanksgiving Supper for the family. We all love those stuffed mushrooms from the Meat/Deli counters in the fancier markets, but gee whiz, they’re expensive. Rach, your recipe looked like it would be simply and deliver a nice punch of flavor. It was a HUGE crowd pleaser, the only problem, I didn’t make enough to satisfy the gang, they wanted more. Mom said never mind the Turkey, she wanted to make the hor d’oeuvres her dinner!! Thanks Rachael! item not reviewed by moderator and published
I used chiorzo and panko bread crumbs. they came out great. that is one for the family cookbook! item not reviewed by moderator and published
My guests are STILL talking about these! So delicious! Next time I will make a triple batch! Yummo! item not reviewed by moderator and published
I thought it was a good base recipe, but would def reduce the amount of spinach next time I make it. item not reviewed by moderator and published
Made these for an appetizer party. They turned out awsome. I used a hot and spicy sausage, next time I will use a medium or a mild to please all. item not reviewed by moderator and published
I made this with the truffle butter turkey - we had the best Thanksgiving dinner we'd ever had. The family had been wanting me to put sausage in the stuffing for years and I resisted. It was wonderful! I made the panko breadcrumbs by whirring some stale sourdough bread in the blender and it worked great. item not reviewed by moderator and published
I left out the celery and spinach, they were so delicious they got all eaten in five minutes. I had so much stuffing left over I was trying to figure out what to do with it. So I make chicken parm and used the stuffing to stuff the chicken and it was the best chicken parm I have ever made. It tasted like something I would order at a nice itallian place. I really recommend trying this new recipe! item not reviewed by moderator and published
I made this for a party, and everyone just loved them. I didn't use the sausage, since most of my guests were vegetarian. I added more celery than called for, didn't add the spinach and instead of plain bread I added poultry stuffing mix. item not reviewed by moderator and published
I changed this baby up a bit. I used half sweet Italian saseege and half Andouille saseege. I also threw in an extra slice of bread and a half chipotle pepper in adobo sauce. People will go ape for these babies. item not reviewed by moderator and published
I thought that these were somewhat time consuming and they were just OK. Even with all of the ingredients, they were bland. item not reviewed by moderator and published
THEY WERE QUICK EASY AND FUN FOR KIDS TO HELP WITH BUT THEY WERE ALITTLE ON THE DRYER SIDE, BUT I WOULD DEFINITLY MAKE THEM AGAIN THEY WERE VERY TASTEY! item not reviewed by moderator and published
fun and perfect as a valentines app item not reviewed by moderator and published
made them for the super bowl.. everyone liked them. Had way too much stuffing though. item not reviewed by moderator and published
Excellent combination of flavors. Red pepper adds a nice color to the dish. I used large portobello mushrooms to stuff and halved prior to serving. It made for a tasty part of the meal as well as an excellent presentation on a large platter. Will definitely make again Rachael..You rock!! item not reviewed by moderator and published
I love this recipe! It was sooo good. The first time I made this dish I only used half of the stuffing (I was cooking for two). I froze the rest and used it another time! item not reviewed by moderator and published
I made these for poker night and changed the sausage to mild instead of sweet. So good! I'll try them next time with hot! Thanks! item not reviewed by moderator and published
This was very easy to make and tasted wonderful. It was a big hit. Thanks. item not reviewed by moderator and published
It was just okay! alot of work and I was a little disappointed but I love Rachel Ray. I think next time I will use hot Spicy sausage, breadcrumbs, and half of the amount of spinach!!!!! item not reviewed by moderator and published
These were great and used ingredients I already had on hand. The guests were ravin'. Think I might try roasted red pepper in them tonight instead of the standard bell, and will add in some cayenne (I like it spicy)! item not reviewed by moderator and published
It is very easy and a big hit with my family. They always ask me to cook them and there is never any left over item not reviewed by moderator and published
This was a great recipe for superbowl while still being a great appetizer to serve at luncheons. It was sophisticated enough for a evening couples party yet manly enough to feed meat and potato kinda guys. item not reviewed by moderator and published
I made these for the first time last week and they turned out great. You cound put the filling in a old tennis shoe and it would taste great. Will keep this on file for the next time I need a good starter for a dinner party. item not reviewed by moderator and published
Delicious recipe. My guests were impressed. I used button mushrooms and needed about 32. One guest suggested cutting up leftovers and adding them to spaghetti sauce. item not reviewed by moderator and published
I was is little scared so make these cause they seemed hard but I followed Rachaels Recipe and they turned out fantastic. Now I like to make them for get togethers. item not reviewed by moderator and published
i made these as part of our New Year's feast and i have to say i've made better with fewer ingredients. we still love RR, though! item not reviewed by moderator and published
i sereved these mushrooms at a party and everyone loved them. thanks so much rachel ray! item not reviewed by moderator and published
The stuffing for the mushrooms would even be great if you stuffed it into a turkey or chicken before cooking it in the oven! item not reviewed by moderator and published
I made this over the Thanksgiving break. My mother-in-law is rather picky and she loved them. They took a little more time than I had intended, but it was definitely worth the wait. I love Rachael Ray!! item not reviewed by moderator and published
I have made these several times and they have always been a hit! item not reviewed by moderator and published
great with portabella mushrooms item not reviewed by moderator and published
I tryed this recipe for the first time at my husband parents 50th anniverasary party. It was the hit of the party. They were delicious!!!! The only thing that I did not add was the spinach. Everyone wanted the recipe. I tripled the recipe and there were no left overs. I will make this recipe again. item not reviewed by moderator and published
This was easy to pull together. I read the reviews before I made it and then modified the recipe. I used half the amount of spinach and added extra cheese. They were wonderful! item not reviewed by moderator and published
I found the stuffing very dry with this recipe, Rachael! I did, however, add my own twist to the recipe to cream it right up. I mixed in 1/4 cup 2% milk and 1 egg white to the stuffing, and added some shredded mozzerella over the top of the prepared mushrooms before popping into the oven. Now THAT'S what I call a tasty treat! My husband absolutely adored them. item not reviewed by moderator and published
what a great appetizer!!! Simple simple simple. item not reviewed by moderator and published
whilr it took longer than advertised, it was worth it. i did not use the food processer and love the color contrast. item not reviewed by moderator and published
I should have made 2 batches! If you're used to the same old stuffed mushrooms you always make, try this instead. Once the sausage was cooked I put it in my food processor to really grind it up so there wasn't huge chunks which can make it difficult to stuff. Will definitely make again!! item not reviewed by moderator and published
These are good, but as many of us do, I made some changes. I used 1/2 hot sausage and 1/2 mild. Also used about 5 oz. of fresh spinach instead of frozen. I hate frozen spinach. Had to add olive oil a few times while sauteing the mushrooms. The mixture filled about 18 large Costco mushrooms. I plan on freezing them for now, but did cook one at the recommended temp. Next time, I'll lower the temp and cook a few minutes longer. I don't see how Rachel Ray did these in 30 minutes! item not reviewed by moderator and published
I have never made stuffed mushrooms before, but have tasted many. This was so delicious, and everyone raved over and over about how good they were. My only complaint is this is no way a 30min meal item! It took me at least 35 min to do this all, and that's pushing it. I didn't see the show, so I don't know HOW rach did this in 30min. But i wasn't in a hurry...and it was yummy. item not reviewed by moderator and published
Found this recipe quite easy and well worth the effort. Very good. item not reviewed by moderator and published
I made this without spinach and bell pepper since I did not have them on hand. Turned out very nice without them too!! very delicious. item not reviewed by moderator and published
This dish has it all "Delicious, Easy to Prepare and Beautiful Presentation"' These were the Hit of the Party! item not reviewed by moderator and published
Must I say more? They were a hit. item not reviewed by moderator and published
i made thses for a party and every one loved them they got gone so fast i had to run and get more to make so now when some one has a party, they ask me to make them . brian coleman item not reviewed by moderator and published
I made this as an appetizer for my Thanksgiving meal and my guests LOVED IT!!! item not reviewed by moderator and published
Perfect! Everybody loved them; (including my mother) With spinach/without spinach--doesn't matter. Just perfect! item not reviewed by moderator and published
The end result was that these mushrooms tasted good. I had a harder time making them than I should have. I could have been better organized and probably would have been if I'd seen Rachel's show. One thing about these directions is that it doesn't say anything about leaving the meat in the pan and then adding the processed veggies. Since there is so much fat in sausage, I think the directions should say to remove the sausage from the pan on a paper towel to drain fat, remove sausage fat from pan, then proceed by adding vegetables for saute. Then return sausage to pan and finish. item not reviewed by moderator and published
Everyone really enjoyed these even those that didn't like mushrooms. item not reviewed by moderator and published
I made this appetizer for a dinner party my husband and I were hosting. I thought the filling was very bland and the mushrooms were oily. I usually love Rachel's recipes, but this one I won't be repeating. item not reviewed by moderator and published
I did this for a neighborhood New Year's party. It was a hit. I might chnage the cheese to Asiago next time. That should put this over the top. item not reviewed by moderator and published
I thought this recipe was great. The taste was good. Only thing was, the stuffing was very...umm...stuffy. item not reviewed by moderator and published
very fast, delicious and fancy item not reviewed by moderator and published
I thought it was pretty good and easy to make. item not reviewed by moderator and published
Fabulous!!!! item not reviewed by moderator and published
excelent flavor and easy to make item not reviewed by moderator and published
I made these for a christmas party and they were a hit- they got a little soggy after a while though. item not reviewed by moderator and published
I can't believe how good this is! I made this for my son, daughter in law (who are vegetarians, I just omitted the sausage for them), my daughter and son inlaw. It was so moist and so rich in flavor. I love everything in this great receipe so its really difficult to pinpoint any one thing. I think the buttered toast was an excellent addition! I changed it just a little for the vegetarians in my life and both versions were just bursting with flavor! Thank you so much for this great receipe! item not reviewed by moderator and published
This recipe was great, I wondered half way through it if it was worth the work. YES it was, very good. item not reviewed by moderator and published
I recently prepared these for a Christmas party. They received rave reviews from my guests. I particularly liked the fact that they only required a very small amount of bread. I have quite a bit of th estuffing left and will probably add some cheese and bake in some puff pastry. item not reviewed by moderator and published
My Husband loves stuffed mushrooms, I have tried several recipes in the past and this one by far surpasses them all in taste and ease factor. These are great. item not reviewed by moderator and published
I would try these again without spinach, I've had better tasting stuffed mushrooms. Take out the spinach and it might be better. item not reviewed by moderator and published
This is the best tasting and easiest stuffed mushrooms ever.I've made them with the sausage and I've also replaced the sausage with crabmeat.Both were wonderful but the crabmeat stuffed shrooms were out of this world!My guests expect them every Christmas Eve! item not reviewed by moderator and published
I just made your sausage stuffed mushrooms for dinner and I love them. I loved the stuffing all by its self. I am going to make these for thankgiving, and this will be a recipe I will have to make again. Even my 4 year old picky eater loved them. item not reviewed by moderator and published
This was an amazingly easy dish. I am just now learning to cook and this was easy enough that I could even make it! item not reviewed by moderator and published
I've made these several times and everyone raves about them!!!! Very easy to make! item not reviewed by moderator and published
I made these at the last minute and they received rave reviews. I made them ahead of time, stored them in the refrigerator, and put them in the oven at the last minute for a couple of extra minutes. The entire pan disappeared. item not reviewed by moderator and published
These truly impressed my wife,who is on the Atkin's diet. We are constantly looking for different and good recipes she can eat,and this really fit the bill. item not reviewed by moderator and published
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This recipe is featured in:

The Best New Year's Eve Recipes