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Sausage-Stuffed Mushrooms

This Sausage-Stuffed Mushrooms recipe always gets rave reviews every time we serve them. They are honestly always one of the very first apps to go. The flavors match perfectly together. Just a little zip from the cherry peppers is wonderful alongside the sausage, cheese, and seasoned bread crumbs. Amazing!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 306 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

FOR THE SEASONED BREADCRUMBS
  • 3 slices white bread crusts removed, torn into large pieces
  • ¼ cup Romano cheese grated
  • 1 tablespoon garlic minced
  • 1 tablespoon parsley fresh, chopped
  • 1 teaspoon oregano dried
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
FOR THE MUSHROOMS
  • 16 large mushrooms white button are best
  • 2 tablespoon olive oil plus more for drizzling
  • 6 oz Italian sausage casings removed, 2 or 3 links
  • 1 cup green bell pepper finely chopped
  • 1 tablespoon garlic minced
  • 1 cup seasoned bread crumbs
  • ¾ cup chicken stock plus 2 more tablespoons (for baking)
  • 2 tablespoon Romano cheese grated
  • ¼ cup cherry peppers stems and seeds removed, chopped
  • 1 tablespoon parsley fresh, chopped, for garnish

Instructions

MAKE THE SEASONED BREADCRUMBS
    Cup of Yum
  1. In a food processor, pulse the bread until coarsely ground.
  2. Add the cheese, garlic, parsley, oregano, salt, and pepper. Pulse again until crumbs are finely ground. Set aside.
PREPARE THE STUFFED MUSHROOMS
  1. Preheat the oven to 400°F.
  2. Wipe the mushrooms clean and remove the stems (don't discard the stems). Pick out the 12 best and largest caps, and set them aside.
  3. Finely chop the remaining 4 mushroom caps and all of the stems (you can use your food processor for this). Set aside.
  4. In a large pan, heat 2 tablespoon of the oil over medium-high heat.
  5. When the oil is hot, add the sausage and cook for 4 to 5 minutes, or until browned. Break the sausage apart with a wooden spoon as it cooks.
  6. Add the green peppers, garlic, and chopped mushrooms, raise the heat to high, and cook, stirring occasionally, for about 10 minutes, or until it is starting to brown and most of the liquid from the mushrooms has evaporated.
  7. Reduce the heat to medium and stir in the bread crumbs and chicken stock (¾ cup). Cook for 2 minutes.
  8. Turn off the heat and stir in the cheese and pickled cherry peppers.
  9. Spread the mixture onto a platter and let cool for a bit.
  10. Stuff each of the reserved mushroom caps with 1½ tablespoons of the sausage mixture.
  11. Place the stuffed mushrooms in a casserole dish and drizzle them with the remaining 2 tablespoons of oil. Add 2 tablespoons chicken stock to the dish.
  12. Bake for 20 minutes.
  13. Transfer mushrooms to a platter and spoon juices over the top.
  14. Sprinkle with chopped parsley and a dusting of Romano cheese. Serve at once. 

Notes

  • Large white button mushrooms work best, but portobello would well, too.  Any shroom that has a cap large enough to hold the filling. 
  • Sweet cherry peppers are found bottled in the condiments section of most well-stocked supermarkets.  They are a little spicy, especially if you don't remove the seeds.  Mild banana peppers are a great substitute.  If not using cherry peppers or any kind of pickled substitute, then add 1 tablespoon of red wine vinegar to the mixture. 
  • We love using sweet Italian sausage but choose whatever is your favorite.
  • Depending on the size of the mushroom caps, you might not use all the sausage filling.  We love it on grilled mushrooms, on pizza, or even mixed into scrambled eggs.
  • The mushrooms are best when served soon after baking. 

Nutrition Information

Calories 306kcal (15%) Carbohydrates 26g (9%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 29mg (10%) Sodium 848mg (35%) Potassium 402mg (11%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 254IU (5%) Vitamin C 25mg (28%) Calcium 148mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 306

% Daily Value*

Calories 306kcal 15%
Carbohydrates 26g 9%
Protein 13g 26%
Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 848mg 35%
Potassium 402mg 9%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 254IU 5%
Vitamin C 25mg 28%
Calcium 148mg 15%
Iron 2mg 11%

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