Golden brown and savory Italian stuffed mushrooms are an easy recipe and have delicious flavor! Delectable, creamy and a little bit spicy these mushrooms are mouthwatering and loaded with flavor! Stuffed mushrooms can be used as an appetizer or main course!
Next time try this recipe for Sautéed Portobello Mushrooms with Bacon!
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Why you'll love this recipe
✔️ Italian Stuffed Mushrooms are incredibly easy to make and won’t require much of your time which may come as a relief during the busy holiday season.
✔️ If you need to adapt this recipe to suit dietary preferences, simple ingredient substitutions are all you need! For a meatless stuffed mushroom, simply omit the Italian sausage.
✔️ These yummy stuffed mushrooms are made of budget-friendly ingredients, it's the perfect appetizer!
✔️ The stuffing can be made up to three days ahead of time!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- large mushrooms - use can use baby Bella mushrooms or large portobello mushroom if you'd prefer to make this a main dish.
- hot or mild Italian Sausage
- onion
- celery
- garlic
- breadcrumbs - Italian bread crumbs or Panko, whichever you'd prefer.
- parmesan cheese
- cream cheese
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat oven to 350 degrees
- Clean mushrooms with a damp paper towel.
- Remove the stems of the mushrooms and chop, dice the onions and celery.
- In a large sauté pan over medium heat add the olive oil. When hot add the mushrooms, onions, celery. Season with salt, pepper and red pepper flakes.
- Sauté for about 4 minutes until the vegetables just start to soften. Add the garlic & saute until it becomes fragrant about 30 seconds, remove from heat. Allow to cool.
- In a medium bowl, combine pork, bread crumbs and cheeses. Add the sauteed vegetables, bread crumbs and egg. Mix by hand until just combined.
- Stuff mushrooms with the Italian sausage mixture and place mushroom caps in an oven proof dish. Top each mushroom with a good pinch of the Parmesan cheese. Bake in the oven uncovered for 30 minutes.
- Remove from the oven. Set temperature to broil and insert under the broiler. Broil until the tops turns golden brown - about 4-5 minutes depending upon your oven. Serve & enjoy!
FAQ's
After stuffing the mushrooms with the filling, bake in a preheated 350 degree oven for 35 minutes. Finishing the stuffed mushrooms under the broiler will toast them to golden brown perfection.
This really depends on the size of the finger food you desire. I’ve made use of large mushrooms but feel free to use smaller mushrooms too. Any mushroom, such as cremini mushrooms, that will provide a decent hollowed center after cleaning and preparing will be great!
Yes, you can! Once the stuffing ingredients have been cooked and mixed together, store your stuffing in an airtight container in the fridge for up to 3 days. While you could also freeze this stuffing, I don’t since some of the ingredients might turn soggy.
If you intend to make vegan stuffed mushrooms or just prefer to stay clear of egg in your food, consider using a different binding ingredient such as flaxseed. One “flax egg” can be made by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let the mixture sit for about 5 minutes before adding it to the stuffing mixture.
Tips
- Make sure that the cream cheese is softened prior to use. This will ensure an easy incorporation with the other filling ingredients.
- It’s worth lining your baking dish with parchment paper and spraying that with some cooking oil to prevent the white button mushrooms from sticking to the dish while baking.
- Using something like a melon scoop will make preparing and hollowing out the mushrooms that much easier!
Variations
- Stuffed mushrooms can be made gluten-free by using gluten free bread crumbs.
- Make vegetarian stuffed mushrooms by omitting the sausage. Substitute with mashed chick peas, that would be yummy! You can increase the other ingredients to compensate for the sausage or add some quinoa as well.
- For a slight kick of heat, use hot Italian sausage instead of mild and add a pinch of cayenne pepper.
Storage
Refrigerate - Baked stuffed mushrooms can be stored in the refrigerator in an airtight container for up to 5 days.
Freezer - I don’t recommend freezing these stuffed mushrooms. The mushrooms will get soggy.
You can however freeze leftover stuffing. Wrap it well in plastic wrap and place in an airtight container and freeze up to three months.
Reheat - These are best reheated in the oven. Preheat the oven for 350 degrees, bake for 15-20 minutes until hot.
Video
Click on the image to watch this fun video and see me make this recipe from start to finish with extra tips! (Video opens in a new tab).
Click here to watch the full video on YouTube.
Related recipes
If you love stuffed vegetables, you’ll have to try this Stuffed Bell Pepper Casserole. It transforms single stuffed bell peppers into a family-size casserole meal!
Mushrooms add a meaty-like flavor to most dishes which is why they are popular in vegan and vegetarian recipes. This Purple Risotto with Mushrooms is a great example of that - perfect for mushroom fans!
If you're looking for more appetizers, check out;
- Asian Pork Meatballs, they are easy to make and great finger food!
- This yummy Pepper Jelly Recipe over a brick of cream cheese is the BEST - it also makes a great hostess gift during the holidays.
- Sausage Balls with Cream Cheese - only four ingredients and delicious!
- or try these Chicken Bacon Ranch Pinwheels - super simple and everyones favorite!
Serve with
While these Italian Stuffed Mushrooms are great appetizers to be enjoyed at your next holiday party, or wonderful side dish to create a hearty main meal for the family.
- A simple dish of Lemon Garlic Pasta or rice makes great additions!
- Keeping within the Italian theme of these stuffed mushrooms, you may like to complete your meal with a sweet treat such as Homemade Pistachio Ice Cream or tiramisu.
- Don't forget the wine! A great red or white wine is amazing with this appetizer.
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Baked Stuffed Mushrooms Recipe
Ingredients
- 24 large mushrooms stems removed and reserved
- 1 lb. mild Italian sausage
- 1 yellow onion diced
- 1 stalk celery diced
- 2 cloves garlic diced
- ½ cup panko bread crumbs or ground pork rinds
- ⅓ cup parmesan cheese grated (reserve 1 tablespoon)
- 1 oz. cream cheese
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil extra virgin
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Instructions
- Preheat oven to 350 degrees
- Clean the mushrooms with a damp paper towel.
- Chop the mushroom stems, dice the onions and celery. In a large skillet over medium heat add the olive oil. When hot add the chopped mushroom stems, onions, celery. Season with salt, pepper and red pepper flakes. Sauté for about 4 minutes until the vegetables just start to soften.
- Add the garlic & saute until it becomes fragrant about 30 seconds, remove from heat. Allow to cool.
- Combine pork, bread crumbs and cheeses. Add the sauteed vegetables, bread crumbs and egg. Mix by hand until just combined.
- Stuff mushrooms and set in an oven proof dish or baking sheet. Sprinkle the top of the mushrooms with a good pinch of the Parmesan cheese. Bake in the oven uncovered for 30 minutes.
- Remove from the oven. Set temperature to broil and insert under the broiler. Broil until the tops turns golden brown - about 4-5 minutes depending upon your oven.
- Optional - garnish with fresh parsley. Serve and enjoy!
Notes
- Make gluten-free by using gluten free bread crumbs.
- Enjoy vegetarian stuffed mushrooms by omitting the sausage. Substitute with chick peas or add some quinoa - delicious!
- For a kick of heat, use hot Italian sausage instead of mild and consider adding a pinch of cayenne pepper.
Nutrition
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Recipe backstory
I'm sharing this recipe with my Mom in mind. Mom loves mushrooms. Sautéed, stuffed, mushroom soup or in a salad - doesn't matter, I think mushrooms are her very favorite food!
Mom is also my best friend - we giggle and laugh, collaborate and commiserate. She has been strength when I need it and tough when it's time to dry those tears and move forward. Family is everything, don't you agree?
I am SO LUCKY to have both of my folks in my life and have such a great relationship with them! I don't know what I'd do without them. They proof every blog before it goes out. Each time they find something. Even when I'm sure I've went over it six times with a fine-tooth comb. They still call me and say "Debbie I found something that needs correcting..."
Debra
So you don't cook the sausage before adding the other ingredients?
Bowl Me Over
That's correct Debra, you do not cook the sausage first, it bakes in the oven with the mushrooms. Enjoy the recipe!
Jamie l WINTER
Would you know the nutritional specs if I use Pork Rinds?
Bowl Me Over
Hey Jamie - I just checked and are you looking for the carbs? The pork rinds reduces the carbs to 2/serving. I think that would be a great substitute for the bread crumbs.
Belgian Foodie
These stuffed mushrooms look absolutely scrumptious! A great recipe for appetizers!
Bowl Me Over
We also just made them for dinner!! I'm such a fan of mushrooms!!
Natalie Tamara | TheTofuDiaries
I absolutely adore mushrooms too so these look like a dream for me. Stuffed mushrooms are such a great, versatile option, yum! I hope your mum got to taste test them too 😉
Bowl Me Over
Thanks Natalie, my folks will get to enjoy them in a few short weeks when they visit - they have their order already in! 😀
Julia @ HappyFoods Tube
I've been planning on making stuffed mushrooms for like ever! Thanks for reminding me! I agree with you family is everything!
Bowl Me Over
Great, this recipe is for you Julia (well and my Mom 🙂 i hope you really enjoy them!!
Just Jo
I genuinely love the look of these mushrooms and will absolutely give them a go. Such a lovely post about your folks - I too have a great relationship with my Dad and Step Mum and can't imagine not having them in my life.
Bowl Me Over
That is wonderful to hear Jo, family is the best, thank you very much! Enjoy the mushrooms, I know you really will!
Bintu - Recipes From A Pantry
I am going to have to make this for me and the kids. I adore mushrooms and this recipe looks right up my street
Bowl Me Over
Wonderful, please stop back and let me know what you think - this recipe is one of our favorites!
Lynn | The Road to Honey
Well, well, well Debra. These sure do look fantastic. And I must admit that I share the same love with mushrooms that your mom does. . .especially when they are stuffed with all kinds of tasty ingredients such as sausage and parmesan cheese.
Bowl Me Over
Mushrooms are just the best huh Lynn? So yummy - you and Mom have great taste!!!
Sarah @ Champagne Tastes
I'm not sure why I never think to make stuffed mushrooms! These look delicious.. I want some right now!
Bowl Me Over
Then I need to get busy and make another batch! 🙂 Thanks Sarah - I hope you give them a try!!
Michelle Turner
They look delish. And Lois IS the best Mom. Lucky all of you.
Bowl Me Over
Thank you Michelle - you're right in that same category as Mom extraordinaire, I'm sure Kristen would agree!
Liza
These Mushrooms look DELICIOUS! I always wanted to make some Stuffed Mushrooms and it's been also sort of intimidating... I mean... Can I actually do them right? As always your wonderful tips make things sound SO doable! And your mom is beautiful! And yes, family IS everything! 🙂
Bowl Me Over
You can totally make them Liza! AND customize them too - I love stuffed mushrooms and I'm working on a new recipe also! 😀 Thank you for the wonderful compliment - family is everything, yes!!!
Lia Sealund
Such a great post - I love your relationship with your mom! I have had the pleasure of eating your stuffed mushrooms and have never forgotten how good they were so I'm happy to get your recipe to try making them myself. Thank you!! (PS Also trying that Mushroom Burger for sure!). {Hugs}
Bowl Me Over
Thanks Lia, Mom is just the best! Such a wonderful woman, my goal is to be like her when I grow up! 😀 And you're going to love BOTH of those recipes, the mushroom burger is fabulous also!!
Lois
Yes I am looking forward to them. They are soooo Gooooood.
Bowl Me Over
Thanks Mom, it will be great to spend some time together! We are really looking forward to your visit!!