Sausage Stuffed Mushrooms Recipe

Prepare mushrooms

Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp cloth. Remove stems and reserve stems for the filling. Place mushroom caps stem-side up on a baking sheet lined with foil or parchment. Lightly brush the caps with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1 teaspoon black pepper. Roast in the preheated oven for 8 minutes to release moisture, then remove and set aside while you prepare the filling.

Finish & bake

Fill each partially roasted mushroom cap generously with sausage filling (see filling steps). Sprinkle the tops with the 1/2 cup shredded Parmesan. Return stuffed mushrooms to the oven and bake until the filling is browned and cooked through, about 12–15 minutes. If you prefer a more browned top, switch the oven to broil for the last 1–2 minutes, watching carefully to avoid burning. Remove from oven and garnish with chopped parsley before serving.

Chop reserved stems

Finely chop the reserved mushroom stems to yield about 1/3 cup chopped stems; set aside.

Cook sausage and veggies

In a large skillet over medium heat, add 1 teaspoon olive oil. Add the sausage (and optional ground turkey/chicken if using). Break up the meat with a spatula and cook 4–5 minutes until no longer pink. Add the finely chopped onion, red bell pepper, and celery. Cook 3–4 minutes until softened. Stir in the minced garlic and chopped mushroom stems and cook 1–2 minutes until fragrant.

Add spinach

Add the chopped spinach to the skillet and cook until wilted, about 1–2 minutes. Remove the skillet from heat and let the mixture cool slightly for 3–4 minutes so it won't melt the cream cheese when mixed.

Combine filling ingredients

Transfer the cooked meat and vegetable mixture to a mixing bowl. Add the softened cream cheese, 1/4 cup breadcrumbs, lightly beaten egg, 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped parsley. Mix thoroughly until well combined and spreadable. Taste and adjust seasoning if necessary.

Portion filling

Using a small spoon or a piping bag, portion the sausage mixture into the prepared mushroom caps, mounding slightly. You should have enough to fill about 20 large mushrooms. If filling is very loose, add an additional tablespoon of breadcrumbs to firm it up before stuffing.