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Italian Sausage Stuffed Mushrooms
5 from 12 votes

Italian Sausage Stuffed Mushrooms

These Italian sausage stuffed mushrooms feature whole button mushrooms filled with a savory mixture of cooked quinoa, crumbled hot Italian chicken sausage, sautéed onions, garlic, and diced mushrooms. Seasoned with paprika, garlic powder, salt, and pepper, the filling is baked inside mushroom caps to create a hearty, flavorful appetizer with a blend of meaty and earthy textures.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 25 stuffed mushrooms
Calories: 42 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 25 button mushrooms 24 oz, whole
  • ½ cup quinoa rinsed, dry
  • ¾ cup broth or water
  • 3 chicken sausage the larger sized ones, hot Italian, links
  • ½ cup onion minced
  • 2 garlic cloves, minced
  • 5 button mushrooms diced
  • 2 TBSP garlic powder
  • ¼ tsp salt sea salt
  • ¼ tsp paprika
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Pre-heat oven or toaster oven to 350 degrees F.
  2. Clean mushrooms, remove stems, and arrange on an oiled baking sheet.
  3. Set aside.
  4. Bring a small pot with 3/4 cup of broth or water to boil.
  5. Add quinoa and cook, partially covered for 12-13 minutes until fluffy.
  6. Set aside.
  7. While the quinoa cooks, bring a skillet to medium-high heat.
  8. Remove casings from sausage and add to your skillet.
  9. Cook sausage, stirring often to create small crumbles, and once it's no longer pink in the center, set aside. The goal is to leave the sausage a bit juicy since it still has some oven time ahead of it.
  10. Keep burner on and, using the same skillet, add your onion and a little bit of water [or broth... or wine!] to deglaze the pan and saute.
  11. When onions start to soften, add in garlic and chopped mushroom and reduce heat to medium.
  12. Stirring occasionally, cook until onions are tender and translucent.
  13. Add your quinoa to the sausage mixture mix thoroughly.
  14. Season with sea salt, garlic powder, and paprika. I like these garlicky [and wouldn't have them any other way!] so feel free to give the mixture a taste before adding the garlic powder. If you love it as is, have at it. If you're a garlic lover, add the 2 TBSP in full. Let your taste buds be your guide!
  15. Remove from heat and allow to cool just a tad before handling.
  16. Refrain from scarfing too many spoonfuls of the stuffing in your mouth while you spoon the mixture into the mushroom caps.
  17. Bake for approx 15-20 minutes or until mushrooms are tender and steamy after giving up a bit of their liquid.
  18. Dig in! Well, once the mushrooms are a little less molten hot than they will be straight out of the oven. Burning the roof of your mouth is the worst!

Notes

  • Prepare the stuffing ahead of time and store separately from the mushroom caps for up to 4 days in the refrigerator to save time.
  • Pre-stuffed mushrooms can be refrigerated; allow them to come to room temperature before baking or add extra baking time if cooking straight from the fridge.
  • Use baby bella or portobello mushrooms as an alternative to button mushrooms according to preference.
  • Italian chicken or pork sausage can be used, adjusting seasoning as needed.
  • If quinoa is unavailable, substitute with Italian-style breadcrumbs or panko for similar texture.

Nutrition Information

Calories 42kcal (2%) Carbohydrates 4g (1%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 7mg (2%) Sodium 130mg (5%) Potassium 109mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 47IU (1%) Vitamin C 1mg (1%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 25 stuffed mushrooms

Amount Per Serving

Calories 42

% Daily Value*

Calories 42kcal 2%
Carbohydrates 4g 1%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 130mg 5%
Potassium 109mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 47IU 1%
Vitamin C 1mg 1%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.