Italian Sausage Stuffed Mushrooms Recipe

Introduction

Italian Sausage Stuffed Mushrooms are a flavorful appetizer perfect for gatherings or a tasty snack. These mushrooms are filled with a savory blend of sweet sausage, herbs, creamy mascarpone, and cheese, then baked to golden perfection.

Ingredients

• 24 whole fresh white mushrooms
• 4 Tablespoons olive oil (divided)
• 1 pound (454g) sweet Italian sausage (casings removed)
• 2 small shallots (peeled and chopped)
• 2 cloves garlic (minced)
• 2 teaspoons fresh rosemary (minced)
• 1 teaspoon fresh thyme (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup (57ml) dry white wine
• 8 ounces (227g) mascarpone cheese
• 1/2 cup (40g) panko bread crumbs
• 1/2 cup (50g) grated parmesan cheese
• Fresh parsley (minced, for garnish, optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease a large baking sheet or line it with parchment paper.
2. Step 2: Clean the mushroom caps carefully using a damp paper towel to remove dirt. Remove the stems and hollow out the center with a small spoon.
3. Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and no pink remains, about 8 minutes.
4. Step 4: Add the remaining 2 tablespoons of olive oil to the skillet. Reduce heat to medium and add shallots. Cook, stirring frequently, for 5 to 6 minutes. Stir in garlic, rosemary, thyme, and crushed red pepper flakes; cook for another 1–2 minutes until fragrant.
5. Step 5: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the liquid evaporate for a couple of minutes. Season with salt and pepper, then remove from heat.
6. Step 6: Transfer the mixture to a large bowl and let it cool slightly, about 10 minutes.
7. Step 7: Stir in mascarpone cheese, panko bread crumbs, parmesan, and parsley until the filling is thick and well combined.
8. Step 8: Using a small spoon, stuff each mushroom cap generously with the filling, allowing it to mound over the rim.
9. Step 9: Sprinkle about 1 teaspoon of additional parmesan over each stuffed mushroom. Arrange the caps neatly on the prepared baking sheet.
10. Step 10: Bake for 20 to 25 minutes, until the stuffing is golden brown and juices start to form beneath the mushrooms. Serve warm.

Tips & Variations

• For a spicier kick, add extra crushed red pepper flakes or substitute hot Italian sausage for sweet.
• To make ahead, prepare the stuffing and stuff the mushrooms, then refrigerate for up to 24 hours before baking.
• Try substituting goat cheese or cream cheese for mascarpone for a different creamy texture and flavor.
• Use gluten-free bread crumbs if you want a gluten-free version of this appetizer.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F (175°C) oven for about 10 minutes until warmed through. Avoid microwaving to retain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, cremini or baby portobello mushrooms work well and offer a richer flavor and slightly meatier texture.

Can these be made vegetarian?

Yes, substitute the sausage with a mixture of sautéed vegetables, cheese, and breadcrumbs to keep the filling flavorful without meat.

Italian Sausage Stuffed Mushrooms Recipe

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★★★★★

4.7 from 104 reviews

• Author: anna
• Total Time: 1 hour 5 minutes
• Yield: 24 servings (1 stuffed mushroom each) 1x

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Description

Italian Sausage Stuffed Mushrooms are a savory appetizer featuring fresh white mushrooms filled with a flavorful blend of sweet Italian sausage, sautéed shallots, aromatic herbs, mascarpone cheese, and Parmesan. Baked until golden and juicy, these bite-sized treats are perfect for parties, holiday gatherings, or anytime you want a delicious, crowd-pleasing starter.

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Ingredients

Scale 1x2x3x

Mushrooms

• 24 whole fresh white mushrooms

Filling

• 4 Tablespoons olive oil (divided)
• 1 pound (454g) sweet Italian sausage (casings removed)
• 2 small shallots (peeled and chopped)
• 2 cloves garlic (minced)
• 2 teaspoons fresh rosemary (minced)
• 1 teaspoon fresh thyme (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup (57ml) dry white wine
• 8 ounces (227g) mascarpone cheese
• 1/2 cup (40g) panko bread crumbs
• 1/2 cup (50g) grated Parmesan cheese
• Fresh parsley (minced, for garnish, optional)

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (177°C). Lightly grease a large baking sheet or line it with parchment paper to prevent sticking.
2. Prepare Mushrooms: Clean the mushroom caps carefully with a damp paper towel to remove all dirt and grit. Gently remove the stems, then use the tip of a small spoon to hollow out the center of the caps to create space for the filling.
3. Cook Sausage: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sweet Italian sausage, breaking it up with a wooden spoon. Cook until browned and no pink remains, about 8 minutes.
4. Sauté Aromatics: Add the remaining 2 tablespoons of olive oil to the skillet. Reduce heat to medium, then add the chopped shallots. Cook, stirring frequently, for 5 to 6 minutes until softened. Stir in the minced garlic, rosemary, thyme, and optional crushed red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
5. Deglaze Skillet: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to evaporate for a couple of minutes. Season with salt and black pepper, then remove the skillet from heat.
6. Cool Mixture: Transfer the sausage mixture to a large bowl and let it cool slightly for about 10 minutes.
7. Add Cheeses and Breadcrumbs: Stir in the mascarpone cheese, panko bread crumbs, grated Parmesan cheese, and minced parsley if using. Mix well until the filling is thick and cohesive.
8. Stuff Mushrooms: Using a small spoon, stuff each mushroom cap generously with the filling, allowing it to mound over the edges.
9. Top with Parmesan: Sprinkle about 1 teaspoon of additional grated Parmesan cheese over each stuffed mushroom cap.
10. Bake: Arrange the stuffed mushrooms neatly on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes until the stuffing is deeply browned and juices start to form underneath. Serve warm for best flavor.

Notes

• Cleaning mushrooms with a damp paper towel prevents them from absorbing too much water compared to rinsing under running water.
• Removing the mushroom stems carefully allows more room for the filling and improves presentation.
• Using fresh herbs like rosemary and thyme enhances the aroma and taste of the stuffing.
• For a spicier version, include the crushed red pepper flakes; omit to keep it mild.
• Panko bread crumbs add a nice texture and help bind the filling.
• Mascarpone cheese creates a creamy texture in the filling; ricotta can be substituted, but the texture will be different.
• These mushrooms can be prepared ahead and baked just before serving.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Keywords: Italian stuffed mushrooms, sausage stuffed mushrooms, party appetizers, baked mushrooms, savory stuffed mushrooms