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Sausage-Stuffed Mushrooms

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 20 stuffed mushrooms
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1 tablespoon olive oil

8 ounces loose Italian sausage 

1 shallot, chopped 

20 large white mushrooms, stems removed and reserved

1/4 cup pine nuts 

3/4 cup grated Swiss cheese

1/2 cup grated Gruyere cheese

1/4 cup heavy cream 

1/2 cup breadcrumbs 

2 tablespoons chopped fresh parsley


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
  3. Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
  4. Add the breadcrumbs and parsley to a small bowl and mix to combine.
  5. Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.
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