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Stuffed Mushrooms

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 24 stuffed mushrooms
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1 tablespoon extra-virgin olive oil, plus more drizzling

6 ounces sweet Italian sausage (about 2 links), removed from casings 

2 garlic cloves, minced 

1 large shallot, minced 

24 large button mushrooms, caps cleaned, stems trimmed and finely chopped 

Coarse salt and freshly ground pepper

Coarse salt and freshly ground pepper 

1 tablespoon finely chopped fresh flat-leaf parsley leaves 

2 tablespoons finely chopped fresh oregano leaves, plus whole leaves for garnish (optional) 

1 large egg, lightly beaten 

2 tablespoons plain dry breadcrumbs 

2 tablespoons finely grated Parmigiano-Reggiano cheese 


  1. Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
  2. Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
  3. Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.