Golden brown and savory Italian stuffed mushrooms are easy recipe and so delicious! 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!
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.
✔️ This delicious appetizer is made of budget-friendly ingredients, ensuring that you keep within your catering budget over the festive season or whenever hosting parties.
✔️ The stuffing can be made up to three days ahead of time!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- large mushrooms - use can use baby Bellas or large portobello mushrooms.
- mild Italian Sausage - or hot if you'd prefer.
- breadcrumbs - Italian bread crumbs or Panko, whichever you'd prefer.
- parmesan cheese
- cream cheese
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat oven to 350 degrees
- Clean the mushrooms with a damp paper towel.
- Remove and chop mushrooms stems, 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!
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.
- 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!
- 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.
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.
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!
- Sausage Balls with Cream Cheese - only four ingredients and delicious!
- or try these Chicken Bacon Ranch Pinwheels - super simple and everyones favorite!
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, Confetti Quinoa Salad, 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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Baked Stuffed Mushrooms Recipe
- 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
- 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. 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.
- Optional - garnish with fresh parsley. Serve and enjoy!
- 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.
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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..."