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

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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    77 Reviews
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    The recipe is great and really easy to make! Your friends will love it!
    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!
    Excellent! I will make these again and again!
    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!
    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.
    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.
    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.
    First time making these and they were hit! I will def use again!
    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!!!
    Very Good! Made for Christmas and the crowd kept asking for the recipe
    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!
     
    I used chiorzo and panko bread crumbs. they came out great. that is one for the family cookbook!
    My guests are STILL talking about these! So delicious! Next time I will make a triple batch! Yummo!
    I thought it was a good base recipe, but would def reduce the amount of spinach next time I make it.
    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.
    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.
    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!
    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.
    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.
    I thought that these were somewhat time consuming and they were just OK. Even with all of the ingredients, they were bland.
    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!
    fun and perfect as a valentines app
    made them for the super bowl.. everyone liked them. Had way too much stuffing though.
    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!!
    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!
    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!
    This was very easy to make and tasted wonderful. It was a big hit. Thanks.
    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!!!!!
    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)!
    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
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