Sausage Stuffed Mushrooms Recipe

Preheat and clean

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

Wipe mushrooms clean with a damp paper towel. Remove stems by twisting gently; set caps aside on the prepared sheet, and finely chop the reserved stems to use in the filling.

Brush the outside and inside of each mushroom cap lightly with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt and 1 teaspoon black pepper. Place caps gill-side up on the baking sheet.

Cook sausage and aromatics

Heat a large skillet over medium heat. Add 1 tablespoon unsalted butter. Add the sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.

Push sausage to one side of the pan, add the diced mushroom stems and diced onion to the vacant space with a pinch of salt. Sauté 4–5 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Combine with cheeses & herbs

Reduce heat to low. Transfer the sausage mixture to a bowl or leave in the pan off heat to cool slightly. Stir in 1/2 cup ricotta, 2 oz softened cream cheese, 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon chopped thyme, 1/2 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes (if using), and 1/2 teaspoon black pepper. Taste and adjust seasoning with salt if needed.

If the filling is too loose, mix in 1–2 tablespoons panko breadcrumbs to bind; if too dry, add a teaspoon of olive oil or a tablespoon of ricotta.

Spoon the sausage filling into each mushroom cap, mounding slightly. You should have enough to fill all 16 caps; press lightly so filling adheres.

Evenly sprinkle the tops with 1/2 cup shredded mozzarella, 2 tablespoons grated Parmesan, and 2 tablespoons panko breadcrumbs (if using) for extra crunch.

Bake in the preheated 375°F (190°C) oven for 15–18 minutes, until cheese is melted and filling is hot. If you want browned tops, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 3–5 minutes. Garnish with 1 tablespoon chopped fresh parsley and serve warm.