Italian Sausage Or Spinach & Ricotta Stuffed Mushrooms Recipe

Preheat oven to 375°F (190°C). Clean mushrooms by gently wiping caps with a damp paper towel. Remove stems and reserve stems for use in stuffing (finely chop reserved stems). Place mushroom caps, hollow side up, on a baking sheet lined with parchment. Brush caps lightly with 2 tbs olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Roast for 8 minutes to render moisture, then remove and set aside while preparing fillings.

Cook sausage and aromatics

Heat 1 tbs olive oil in a skillet over medium heat. Add the finely chopped reserved mushroom stems and 1/2 chopped yellow onion; cook 3–4 minutes until softened. Add 12 oz Italian sausage (remove casing and break up) and cook 6–8 minutes until browned and cooked through. Add 2 minced garlic cloves in the last 30 seconds and stir. Drain off excess fat if necessary, then transfer mixture to a bowl to cool for 5 minutes.

Combine filling

To the cooled sausage mixture add 2 oz softened cream cheese, 1/2 cup grated Parmesan, 1/2 cup breadcrumbs, and 2 tbs chopped fresh parsley. Mix until well combined and slightly sticky — this helps the filling hold in the caps. Taste and adjust seasoning with a little salt and pepper if needed.

Fill caps: Spoon about 1 to 1 1/2 tablespoons of the sausage mixture into each prepared mushroom cap, mounding slightly. Arrange filled mushrooms back on the baking sheet.

Wilt spinach

Heat 1 tsp olive oil in a sauté pan over medium heat. Add 1 minced garlic clove and sauté 15 seconds. Add 6 oz chopped fresh spinach and cook 1–2 minutes until wilted. Remove to a strainer or towel and squeeze out as much liquid as possible. Let cool slightly, then chop finely if needed.

Combine filling

In a bowl combine 1 cup ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, wilted and drained spinach, 1 tsp grated nutmeg, 3/4 tsp salt, 1/4 tsp black pepper, and 2 tbs breadcrumbs (optional) to firm the mixture. Mix until homogeneous and taste to adjust seasoning.

Fill caps: Spoon about 1 to 1 1/2 tablespoons of the spinach-ricotta mixture into each mushroom cap, mounding slightly. Return filled mushrooms to the baking sheet.

Top each stuffed mushroom with a light sprinkle of extra Parmesan (about 1/4 cup divided across all mushrooms), a pinch of dried oregano, and optional red pepper flakes if desired.

Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until filling is hot, cheese is melted, and tops are lightly golden. If you want a deeper golden top, switch to broil for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 3 minutes. Garnish with 1 tbs chopped fresh parsley before serving.