Description

Savory Italian stuffed mushrooms filled with a flavorful mixture of sausage, sun-dried tomatoes, breadcrumbs, cheese, and herbs. A perfect appetizer or party snack.

Ingredients

Units Scale

20 large white mushrooms, stems removed
1/2 pound Italian sausage, casing removed
1/2 cup sun-dried tomatoes, finely chopped
1/2 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup shredded mozzarella cheese (for topping)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms with a damp cloth and remove the stems. Set caps aside and finely chop the stems.
In a skillet over medium heat, cook Italian sausage until browned. Break into small pieces and remove from pan.
In the same skillet, add olive oil and sauté chopped mushroom stems and garlic for 2-3 minutes until softened.
Add sun-dried tomatoes, breadcrumbs, Parmesan cheese, parsley, salt, pepper, and red pepper flakes. Stir to combine.
Return cooked sausage to the mixture and stir well.
Stuff each mushroom cap generously with the sausage mixture and place on the baking sheet.
Top each mushroom with a small amount of shredded mozzarella cheese.
Bake for 20-25 minutes until mushrooms are tender and cheese is melted and golden.
Serve warm and garnish with additional parsley if desired.

Notes

Cremini mushrooms can be used as an alternative to white mushrooms for a deeper flavor.
Make ahead and refrigerate before baking for up to 24 hours.
Use turkey sausage or vegetarian sausage for a lighter option.

Nutrition

Serving Size: 2 stuffed mushrooms
Calories: 120
Sugar: 1g
Sodium: 220mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 6g
Cholesterol: 20mg