Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage Recipe

These Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage are an absolute game-changer when it comes to quick and flavor-packed appetizers—or even a light dinner! Each mushroom cap is brimming with savory Italian sausage, tangy sundried tomatoes, and melty cheese, delivering a burst of flavor in every bite. They’re unbelievably easy to make, take just about 30 minutes from start to finish, and are guaranteed to impress whether you’re hosting friends or just treating yourself on a weeknight.

Why You’ll Love This Recipe

• Fast and Fuss-Free: From prep to plate in 30 minutes or less. No fancy techniques, just delicious simplicity.
• Flavor Explosion: Between the juicy mushrooms, salty sausage, sweet sundried tomatoes, and gooey cheese, every bite is incredibly satisfying.
• Versatile: Perfect as a party appetizer, snack, or even a main dish when paired with a salad or pasta.
• Low-Carb and Filling: Great if you’re watching carbs but still want something hearty and indulgent.

Ingredients You’ll Need

Here’s what you’ll need to whip up these irresistible stuffed mushrooms:

• Mushrooms: Use large white or cremini mushrooms for easy stuffing. Remove the stems to make space for that rich filling.
• Italian Sausage: Sweet or spicy sausage works—completely up to your taste. Browned and crumbled, it adds the savory backbone to the filling.
• Sundried Tomatoes: Packed in oil and finely chopped, they add a deep, tangy sweetness that balances the richness of the sausage.
• Garlic: Freshly minced garlic adds that bold, aromatic layer you don’t want to skip.
• Breadcrumbs: Help bind the filling and add a bit of texture. Use panko for extra crunch or gluten-free if needed.
• Parmesan Cheese: Adds salty, nutty goodness and helps everything stick together.
• Cream Cheese: Makes the filling luscious and creamy. It’s the secret to that melt-in-your-mouth texture.
• Fresh Parsley: For a touch of color and freshness in the filling and on top as garnish.
• Olive Oil: To brush over the mushrooms before baking—helps them roast beautifully without drying out.
• Salt and Pepper: To taste. The sausage is already seasoned, so be conservative here.

Variations

Want to switch it up? Here are a few delicious twists:

• Vegetarian Version: Swap the sausage for sautéed spinach, artichokes, or chopped walnuts for a satisfying meat-free version.
• Add Heat: Stir in a pinch of red pepper flakes or use spicy Italian sausage if you like a kick.
• Cheese Swap: Try shredded mozzarella, fontina, or even crumbled goat cheese for a different flavor profile.
• Herb Boost: Add fresh basil or thyme to the filling for an herbal twist.

How to Make Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage

Step 1: Prep the Mushrooms

Preheat your oven to 375°F. Clean the mushrooms with a damp cloth and gently remove the stems. Set the caps aside and finely chop the stems for the filling.

Step 2: Cook the Sausage

In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Break it up with a spatula as it cooks. Add in the chopped mushroom stems and garlic, and sauté for another 2–3 minutes until fragrant.

Step 3: Make the Filling

Transfer the sausage mixture to a bowl. Stir in chopped sundried tomatoes, breadcrumbs, parmesan, cream cheese, and parsley. Mix until well combined and creamy. Season with salt and pepper to taste.

Step 4: Stuff the Mushrooms

Place the mushroom caps on a baking sheet lined with parchment paper. Brush each cap lightly with olive oil. Spoon the sausage filling into each mushroom, mounding it slightly.

Step 5: Bake and Serve

Bake for 20–25 minutes or until the mushrooms are tender and the tops are golden and bubbly. Let them cool for a few minutes, sprinkle with extra parsley, and serve warm.

Pro Tips for Making the Recipe

• Don’t Overbake: Mushrooms release a lot of moisture if overcooked. Bake just until tender and golden.
• Drain Sundried Tomatoes: Pat them dry a bit before chopping to avoid excess oil in the filling.
• Use Room Temp Cream Cheese: It blends more easily and gives the smoothest texture.
• Prep Ahead: You can assemble the mushrooms a few hours ahead and refrigerate until ready to bake.

How to Serve

These mushrooms are incredibly flexible when it comes to serving:

Appetizer Platter

Serve them as a warm appetizer alongside crostini, olives, or marinated veggies for a rustic Italian spread.

Light Dinner

Pair with a crisp green salad dressed in balsamic vinaigrette or a bowl of pasta with garlic and oil for a well-rounded meal.

Party Favorite

They hold up well at room temperature, making them great for potlucks or buffet-style gatherings.

Make Ahead and Storage

Storing Leftovers

Store cooled stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.

Freezing

These freeze surprisingly well. Freeze before baking for best results. Flash freeze on a tray, then transfer to a zip-top bag. Bake from frozen at 375°F for 30–35 minutes.

Reheating

To reheat, warm them in a 350°F oven for 10–15 minutes or until hot through. Avoid microwaving, which can make them soggy.

FAQs

Can I make these mushrooms ahead of time?
Yes! You can fully assemble them ahead and store them in the fridge (unbaked) for up to a day. Just bake when you’re ready to serve.

What type of mushrooms work best?
Look for large white button mushrooms or cremini mushrooms. They’re sturdy and have a mild flavor that pairs well with the bold filling.

Do I need to cook the sausage first?
Absolutely. The sausage needs to be fully cooked before stuffing the mushrooms since it won’t cook through properly in the short baking time.

How do I keep the mushrooms from getting soggy?
Brush the caps lightly with oil, and don’t overstuff. Let them rest a few minutes after baking so the moisture settles.

Final Thoughts

These Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage are a delicious little indulgence that’s easy to make and even easier to love. Whether you’re planning a cozy dinner or a crowd-pleasing appetizer, this recipe delivers big flavor with minimal effort. Try them once, and they’ll be part of your regular rotation in no time!

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