Stuffed Mushrooms Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a rimmed baking sheet.

Clean the mushrooms by wiping them with a damp cloth or paper towel. Carefully remove stems and reserve the stems for the filling. Place mushroom caps hollow-side up on the prepared baking sheet.

Brush the mushroom caps lightly with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast the caps in the preheated oven for 8–10 minutes to release some moisture and start cooking; remove and set aside to cool slightly while you make the filling.

Finely chop the reserved mushroom stems so they yield about 1/2 cup chopped stems. Dice the onion and roasted red pepper; mince the garlic; chop the spinach if leaves are large.

Cook the sausage

In a large skillet over medium heat, add 1 tablespoon olive oil. Add the Italian sausage (remove casings) and break it up with a spatula. Cook 5–7 minutes until browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a bowl, leaving fat in the pan. If there is excessive fat, drain off all but about 1 tablespoon.

Sauté vegetables

Add the diced onion to the same skillet and cook 3–4 minutes until translucent. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted, about 1–2 minutes. Remove pan from heat and let cool 2–3 minutes.

Combine filling ingredients in a mixing bowl: cooked sausage, sautéed vegetables, roasted red pepper, 3 oz softened cream cheese, 3/4 cup breadcrumbs, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined. The mixture should be moist but hold shape; if too wet, add up to 2 tablespoons more breadcrumbs.

Taste and adjust seasoning if needed. Let filling cool slightly so it’s easier to handle when stuffing the mushrooms.

Spoon or pipe the filling into each roasted mushroom cap, mounding slightly. You should have enough to fill 24 caps; if you have leftover filling it can be saved for another use.

Sprinkle the tops with the remaining 1/2 cup shredded mozzarella and a light dusting of Parmesan if desired.

Return the stuffed mushrooms to the oven and bake at 375°F (190°C) for 12–15 minutes, until filling is hot and cheese is melted and bubbly and edges are golden.

If you want a browned top, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven, drizzle each mushroom with a little (about 1 teaspoon total across the batch) olive oil, and sprinkle with 1 tablespoon chopped fresh parsley for garnish. Serve warm.