Italian 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 you can use white button or mini 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 Italian sausage stuffed mushrooms. In a few simple moves you will make this delicious recipe that is sure to please the whole family and your guests!
Ingredients
Prep Time: 20 Min | Cook Time: 20 Min | Servings: 4
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 white button or mini portobello mushrooms (baby bella)
- 150 g (5 oz) of mild Italian sausage
- 80 g (¾ cup) grated Parmigiano Reggiano
- 2 slices of white bread
- 60 ml (¼ 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 Italian 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
- Finally a baking dish to cook the mushrooms in the oven
Instructions
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. Crumble it as it cooks and 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.
YOU MUST ALSO TRY:
- Italian Beef Stew with Mushrooms
- Creamy mushroom risotto
- Italian Stuffed Peppers (with Sausage)
- Creamy Pumpkin Tagliatelle with Sausage and Mushrooms
- Mushroom Scallopini
- Sausage and Broccoli Pasta
Storage
Once you have cooked Italian sausage stuffed mushrooms, follow these steps to store them properly.
Before storing, allow the stuffed mushrooms to cool to room temperature. Then place the mushrooms in an airtight container.
Finally store the stuffed mushrooms in the refrigerator if you plan to eat them within a few days. In the refrigerator, cooked stuffed mushrooms can be stored safely for about 3–4 days.
When you're ready to eat them, you can reheat refrigerated stuffed mushrooms in a preheated oven at 350°F (180°C) until they are heated through, approximately 15–20 minutes, depending on their size.
Freezing
Sure! If you want to store them for a longer period, consider freezing them. Place the mushrooms in a single layer on a baking sheet lined with parchment paper and freeze until solid.
Once solid, transfer them to a airtight container, separating layers with parchment paper to prevent sticking.
In the freezer, they can last for up to 1–2 months.
If frozen, you might want to thaw them in the refrigerator overnight before reheating, or you can reheat them directly from frozen, allowing additional cooking time.
Make in Advance
If you prefer, after stuffing the mushrooms, you can place then on a tray and cover it with plastic wrap. Refrigerate them until you're ready to cook, typically up to one day in advance.
You can also freeze them. Place the stuffed mushrooms on a baking sheet in the freezer. Once frozen, transfer them to an airtight container. They can be cooked straight from the freezer; you may just need to adjust the cooking time.
Tips
The best mushrooms for a stuffed mushrooms recipe usually depends on personal preference, but some mushrooms are more commonly used due to their size, texture, and flavor. Here are a few great options:
- White Button Mushrooms: They are the most commonly used mushrooms for stuffing due to their availability and small to medium size.
- Cremini Mushrooms: More flavorful and denser than white button mushrooms.
Ideal for those who prefer a mushroom with a stronger flavor. - Portobello Mushrooms: They are quite large, meaty and robust. Excellent for individual servings or main course dishes due to their substantial size.
- Baby Bella (Mini Portobello) Mushrooms: Richer flavor compared to white button mushrooms. They are small, good for bite-sized appetizers.
Whatever you like, choose mushrooms that are large enough to hold stuffing. Select fresh mushrooms with a firm texture and avoid those that are slimy or have a foul odor. Finally, go for mushrooms that are readily available in your local grocery store or farmers’ market.
Variations
- MUSHROOMS: Elevate the classic Italian sausage stuffed mushrooms by opting for porcini mushrooms. The robust and earthy flavor of porcini mushrooms pairs beautifully with the savory sausage, making this dish a true delicacy. This rich variation will captivate your senses and promises an elevated culinary experience that is perfect for any occasion!
- CHEESE: If you find yourself out of Parmigiano Reggiano, fear not! Replace it with a bold and flavorful Pecorino Romano. It's slightly saltier but melts beautifully, enveloping the Italian sausage and mushrooms in a creamy cascade. This twist creates a deliciously different texture and flavor, making every bite a new experience.
- SAUSAGE: Transform the traditional Italian sausage stuffed mushrooms by using a different type of sausage. Whether you prefer spicy, sweet or herb, the variety of flavor profiles available offer a unique twist to this classic dish, making it a versatile choice for different taste preferences. Experimenting with sausage types can reveal new and exciting flavor combinations that are sure to satisfy.
- BREADCRUMBS: Add an extra layer of texture and flavor by sprinkling Italian breadcrumbs on sausage-stuffed mushrooms. The breadcrumbs absorb the savory juices from the sausage and mushrooms, making them wonderfully flavorful. They also add a delicious crunch that balances the softness of the mushrooms and the chewiness of the sausage. This variation adds a rustic touch that makes the dish more hearty and satisfying.
Recipe Card
Italian Sausage stuffed Mushrooms
Ingredients
- 12 mushrooms white button or mini portobello baby bella
- 150 g sausage 5 oz, mild Italian
- 80 g Parmigiano Reggiano ¾ cup, grated
- 2 slices bread white
- 60 ml milk ¼ cup
- 1 tablespoon olive oil extra virgin
- 1 tablespoon parsley chopped and fresh
- 2 cloves garlic
- salt to taste
- pepper to taste
Instructions
- Choose Mushrooms of the same size. 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.
- 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.
- Finely chop the cleaned mushroom stems. Then remove the skin from the sausage and cut it into pieces. Set aside.
- 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
- and the sausage. Cook over high heat for about 5 minutes so that the sausage browns all over. Crumble it as it cooks and 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.
- Add chopped parsley and grated Parmigiano cheese. Mix all the ingredients well.
- 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.
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