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5.0 from 21 votes

Italian Sausage Stuffed Mushrooms

Say hello to the ultimate bite-sized holiday appetizer: Italian Sausage Stuffed Mushrooms! White button mushrooms are stuffed with a creamy sausage filling, topped with freshly grated parmesan cheese, and baked to perfection. This is the best stuffed mushroom recipe out there!

Prep Time
20 mins
Cook Time
1 hr
Additional Time
10 mins
Servings: 24 mushrooms caps
Course: Appetizer
Cuisine: Italian

Ingredients

  • 24 whole fresh white mushrooms
  • 4 Tablespoons olive oil divided
  • 1 pound (454g) sweet Italian sausage casings removed
  • 2 small shallots peeled and chopped
  • 2 cloves garlic minced
  • 2 teaspoons fresh Rosemary minced
  • 1 teaspoon fresh thyme minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/4 cup (57ml) dry white wine
  • 8 ounces (227g) mascarpone cheese
  • 1/2 cup (40g) Panko bread crumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • fresh parsley minced, for garnish, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees (F). Lightly grease a large baking sheet (or line with parchment paper). 
  2. Carefully clean the mushroom caps with a damp paper towel, removing all dirt and grit. Then gently remove the mushroom stems and, using the tip of a small spoon, hollow out the center of the mushrooms.
  3. Heat 2 Tablespoons (28ml) of the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 8 minutes. 
  4. Add the remaining 2 Tablespoons (28ml) of olive oil. Reduce the heat to medium and add the shallots. Cook, stirring frequently, for 5 to 6 minutes. Stir in the garlic, rosemary, thyme, and crushed red pepper flakes, and cook for another minute or two, just until fragrant. 
  5. Pour in the wine to deglaze the skillet, scraping any stuck bits from the bottom, and allowing the liquid to evaporate for a couple of minutes. Season with salt and pepper and remove the pan from heat.
  6. Scrape the mixture into a large bowl and set aside and cool slightly, about 10 minutes.
  7. Stir in the mascarpone cheese, panko bread crumbs, parmesan, and parsley. The mixture should be very thick. 
  8. Using a small spoon, stuff each mushroom cap with a generous amount of the filling, letting it significantly mound over the rim of the cap. 
  9. Sprinkle each cap with about 1 teaspoon of additional Parmesan cheese. Arrange the mushroom caps neatly on the prepared baking sheet.
  10. Place in the oven and bake until the stuffing is deeply browned and liquid starts to form under the caps, about 20 to 25 minutes. Serve warm!