Sausage Stuffed Mushrooms

Total Time:
55 min
20 min
35 min

6 to 8 servings

  • 24 large fresh mushrooms
  • 1/4 tablespoons extra-virgin olive oil, divided
  • 12 ounces sweet Italian sausage (4 links), removed from casing
  • 1 1/2 cups leeks (green parts), cleaned and finely diced
  • 1 cup cornbread stuffing mix
  • 1/2 cup chicken broth, heated to a simmer
  • 1/2 teaspoon dried sage
  • 1 teaspoon crushed garlic
  • 1/4 cup grated Parmesan, divided
  • Preheat oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray and set aside.

  • Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil.

  • In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside.

  • In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened.

  • Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing.

  • Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with remaining 2 tablespoons of Parmesan.

  • Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately.

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