Sausage stuffed mushrooms are easy to make, fancy and tasty at the same time.
You can make stuffed mushrooms with sausage well in advance and they are delicious even the next day.
To make this Italian recipe for mushrooms stuffed with sausage, you can use Champignons or Portobello Mushrooms. A flavorful variety that is very common and readily available.
We stuffed the mushrooms with a sausage filling sauteed with oil, garlic and the chopped stalks of the mushrooms themselves. A super tasty stuffing!
You can serve them as a main course if the mushrooms are large and contain quite a bit of stuffing. On the other hand, if the mushrooms are small, they can be a tasty appetizer, also ideal for a buffet dinner or as a fine side dish. You can eat them in one bite!
Follow this step by step recipe for sausage stuffed mushrooms. In a few simple moves you will make this delicious Italian recipe that is sure to please the whole family and your guests!
See Also:
- Italian Beef Stew with Mushrooms
- Creamy mushroom risotto
- Italian Stuffed Artichokes
- Tuna stuffed Zucchini
- Stuffed Cabbage Rolls
- Stuffed Radicchio Leaves (with Mascarpone)
- Italian Stuffed Peppers (with Sausage)
Sausage Stuffed Mushrooms Recipe
- Prep Time: 20 Min
- Cook Time: 20 Min
- Serving: 4
Ingredients
PLEASE NOTE: We used medium-sized mushrooms. We counted about 3 mushrooms each. The amount of mushrooms obviously depends on the size. Large if you want to serve them as a main dish. Small, but not too much otherwise you would not be able to stuff them, if you want to make small bites (side dish, appetizer or aperitif).
- 12 Champignon or Portobello Mushrooms
- 150 g (5 oz) of sausage
- 80 g (3/4 cup) grated Parmigiano cheese
- 2 slices of white bread
- 60 ml (1/4 cup) of milk
- 1 tablespoon extra virgin olive oil
- 1 tablespoon of chopped fresh parsley
- 2 cloves of garlic
- salt and pepper
Kitchen Tools and Equipment
To make sausage stuffed mushrooms you first need a cutting board on which to carefully clean the mushrooms.
We point out these practical mushroom cleaning utensils that contain both the brush and a special tool for removing the parts to be discarded.
There are also some nice Mushroom Brush with Wooden Top . This nice tool can also be an idea for a small gift for friends who love to cook!
You also need a nonstick skillet to fry the sausage, a large bowl in which to mix the filling and finally a baking dish to cook the mushrooms in the oven.
Directions
PLEASE NOTE: When preparing stuffed mushrooms, choose mushrooms of the same size.
Step 1) – First separate the mushroom caps from the stems, taking care not to break them as they will serve as containers for the filling.
Remove the end of the stems with the earth still attached by cutting it off with a sharp knife.
Step 2) – Clean the mushroom caps of any remaining soil by gently rubbing them with a damp cloth or soft brush.
Set aside the clean part of the stems that will be used to make the stuffing.
Step 3) – Now finely chop the cleaned mushroom stems.
Then remove the skin from the sausage and cut it into pieces. Set aside.
Step 4) – In a bowl, soak the bread in milk.
Meanwhile, in a frying pan sauté two cloves of garlic in a tablespoon of oil for 2 minutes on low heat. Then add the mushroom stems
Step 5) – and the sausage. Cook over high heat for about 5 minutes so that the sausage browns all over. Stir occasionally. Finally season with salt and pepper.
When the sausage is cooked, transfer it to a bowl. Then add the bread squeezed out of the milk.
Step 6) – Now add chopped parsley and grated Parmigiano cheese. Mix all the ingredients well.
Step 7) – In a greased baking dish, arrange the mushroom caps. Using a teaspoon, fill them with plenty of filling.
Drizzle with a little oil and bake at 180°C (356°F) for about 20 minutes. The last 2-3 minutes switch to grill mode to gratin better.
Let the sausage-stuffed mushrooms cool a bit before serving.
How to Store Sausage Stuffed Mushrooms
Sausage-stuffed mushrooms can be kept in the refrigerator for up to 1 to 2 days after cooking.
We don’t recommend freezing.
Can I Stuff Mushrooms the Day Before?
If you prefer, you can stuff the mushroom caps the day before and keep them in the refrigerator until ready to cook.
Which Mushrooms are Best for Stuffing?
First of all, we recommend that you choose mushrooms of similar size so that the cooking is even.
As for the types of mushrooms, you can use the precious porcini mushrooms to make a refined dish suitable for a special occasion.
We chose the most common and inexpensive Champignons or Portobello Mushrooms. They are easy to find all year round and are very tasty.
They are white or brown and come in various sizes.
Finally, all those mushrooms that have large, concave caps that can comfortably hold the filling are a good choice.
Vegetarian Stuffed Mushrooms
If you want to make lighter, vegetarian stuffed mushrooms, replace the sausage with about 400 g ( 1 2/3 cups) of cow or sheep ricotta cheese.
Or, instead of sausage, you can use vegetables such as cooked and chopped spinach or broccoli. Enrich with stringy cheeses such as Provola or Caciocavallo.
Another excellent variation is mushrooms stuffed with potatoes, boiled and mashed. These, mixed with Parmigiano cheese, make a creamy and delicious filling that everyone loves!
