Sausage-Stuffed Mushrooms

By ieatthepeach
November 4, 2013
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Sausage-Stuffed Mushrooms

Author Notes:

When I can't think of what to make for dinner, this is my standby. It's simple, delicious, filling, and quick to throw together. The mushrooms give off lots of flavorful liquid as they bake, so make sure to use a rimmed baking sheet or a baking dish, and serve with crusty bread for mopping up the juices.


Serves: 2 generously, or 4 daintily

  • 2 portobello mushrooms OR 6 cremini (baby bella) mushrooms
  • 3 links raw Italian sausage (sweet or hot)
  • Salt and freshly ground black pepper to taste
  • Smoked paprika for sprinkling (optional)
  • Finely grated Parmesan cheese for sprinkling
  1. Preheat oven to 350º F, and line a baking dish or deep-sided baking sheet with aluminum foil. Stem the mushrooms (save the stems–they’re edible, and great in soups). Wipe the tops of the mushrooms clean with a damp cloth, and place stem-side up on the foil-lined baking vessel.
  2. Remove the casing from the sausage links. Distribute the sausage meat evenly into the mushroom caps–a link and a half for each portobello mushroom, or half a link for each cremini. Pat the sausage meat down lightly to form a solid mass. Sprinkle with salt, pepper, and smoked paprika (if using), then top with Parmesan cheese.
  3. Bake for 35-40 minutes, until the sausage is cooked through and the juices are bubbling. Remove from the oven and let sit for 5-10 minutes before serving. Transfer the mushrooms to plates, and drizzle over the liquid from the pan. Serve with plenty of crusty bread for mopping up the juices.

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