Stuffed Mushrooms Recipe
Mushroom caps stuffed with our spicy sausage, panko breadcrumbs, fresh herbs & garlic. Oven baked with alfredo & mozzarella.
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Ingredients
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Mushrooms & filling base
Sausage stuffing
Binders & topping
Finish & garnish
Method
Mushrooms & filling base
Prepare mushrooms
Preheat oven to 400°F (200°C). Clean mushroom caps by wiping with a damp paper towel and remove stems; reserve stems. Lightly brush caps with 2 tbs olive oil and place cavity side up on a rimmed baking sheet. Season caps with 1 tsp salt and 1/2 tsp black pepper. Roast in preheated oven for 8 minutes to release moisture; remove and set aside, leaving oven on.
Sausage stuffing
Cook sausage and aromatics
Chop reserved mushroom stems finely. In a large skillet over medium-high heat, melt 1 tbs butter. Add spicy sausage (removed from casings) and cook, breaking into small pieces, until no longer pink, about 6–7 minutes. Push sausage to one side and add the diced onion and chopped mushroom stems. Sauté until onion is translucent, about 3–4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
Binders & topping
Make stuffing
In a medium bowl combine the cooked sausage-vegetable mixture with 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan, the beaten egg, and 1/4 tsp red pepper flakes if using. Mix thoroughly until evenly combined; the mixture should hold together when pressed. If too dry, add 1–2 tbs Alfredo sauce; if too wet, add another tablespoon of panko.
Stuff mushrooms
Spoon about 1 to 1 1/2 tablespoons of the sausage mixture into each roasted mushroom cap, pressing lightly to mound the filling.
Top with alfredo and cheese
Spoon approximately 1/2 tablespoon of prepared Alfredo sauce over each stuffed mushroom (enough to coat the top). Sprinkle shredded mozzarella evenly over the mushrooms (about 1 cup total).
Finish & garnish
Bake to finish
Return the filled mushrooms to the oven and bake at 400°F (200°C) for 10–12 minutes until the cheese is melted and bubbly and the filling is heated through. If you want more color on the cheese, broil for 1–2 minutes, watching closely to avoid burning.
Serve
Remove from oven and let rest 2 minutes. Transfer to a serving platter, garnish with 1 tbs chopped parsley and serve with lemon wedges if desired for a light squeeze of brightness.