Sausage Stuffed Mushrooms

5 from 18 votes

Perfect for a party or as a side item, this Sausage Stuffed Mushrooms Recipe is filled with a savory Italian sausage filling for portobello mushrooms, and sprinkled with a blend of cheeses.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer

Cuisine: American

Servings: large mushrooms

Calories: 204kcal

Author: Rachel

Ingredients

20 oz Baby Bella Mushrooms cleaned and cored, save ½ the stems
1 lb Italian Sausage
2 cloves Garlic minced
⅔ cup Yellow Onion finely chopped
⅔ cup Celery finely chopped
½ cup Plain Bread Crumbs
½ teaspoon Dried Basil
¼ cup Grated Parmesan Cheese
4-6 oz Swiss Cheese shredded (larger hole)

Instructions

Clean and core 20 oz Baby Bella Mushrooms. Save about half of the stems and very finely chop in a food processor or with a knife. Take a spoon and clean out the center of the mushroom caps to create more room for stuffing. Remove the excess liquid.
Preheat Oven to 350 F. Place mushrooms stem side down on a baking sheet and bake for 20 minutes or until liquid releases from the mushrooms.
While the mushrooms are baking, prepare the stuffing. In a skillet over medium heat, crumble 1 lb Italian Sausage and cook until no longer pink. Move the Italian sausage to a plate, leaving the drippings. To the pan, add minced 2 cloves Garlic, ½ teaspoon Dried Basil,⅔ cup Yellow Onion,⅔ cup Celery, and reserved mushroom stems. Cook until soft and the onions are translucent.
Remove from heat and stir in the sausage and ¼ cup Grated Parmesan Cheese. Stir in ½ cup Plain Bread Crumbs a little at a time to avoid using too much. The stuffing should look well coated and coarse, but not overly dry. If the stuffing looks too dry, you can add a bit of chicken broth to moisten it.
With a spoon, pack the mushroom tops with the stuffing. Bake for 10 minutes. Remove from the oven. Top with 4-6 oz Swiss Cheese(shredded) and put in a warm oven for a few minutes to melt. Serve hot.

Notes

The stuffing consistency should not be too crumbly or it may make them harder to stay together in the mushroom. You can tell this by how well it sticks together if you form a ball in your hand. While it shouldn't be too wet, if shouldn't crumble in your hand. Adjust the bread crumbs and cheese if necessary. If too dry, add a bit of chicken broth or stock.
Cutting up the onion, celery, and Italian sausage small makes it easier to stuff the mushrooms without the filling falling out. My trick to crumble the Italian sausage is to put it in the food processor for a few seconds when the sausage is about half way cooked. This creates a uniform texture and makes it super simple to crumble.

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