Baked Stuffed Mushrooms with Sausage and Mozzarella
Elevate your appetizer game with these irresistibly savory Baked Stuffed Mushrooms with Sausage and Mozzarella! Featuring tender button mushroom caps overflowing with a flavorful filling of Italian sausage, herbed breadcrumbs, and melty mozzarella, this recipe combines rich, cheesy goodness with the perfect hint of garlic and fresh parsley. Topped with Parmesan and baked to golden perfection, these bite-sized delights are ideal for parties, holiday gatherings, or as a satisfying snack. Ready in under an hour, this easy stuffed mushroom recipe is sure to wow your guests and become a permanent favorite.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 16 pieces Button mushrooms (large, stems removed)
- 0.5 pounds Italian sausage (mild or spicy)
- 0.5 cups Breadcrumbs (plain or Italian-style)
- 0.75 cups Mozzarella cheese (shredded)
- 0.25 cups Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Olive oil
- 0.25 teaspoons Black pepper (freshly ground)
- 0.25 teaspoons Salt
- 1 spray Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or dish with cooking spray.
Clean the mushrooms by wiping them gently with a damp paper towel. Remove the stems and set the caps aside. Finely chop the stems and reserve them for the filling.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Transfer the cooked sausage to a bowl and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped mushroom stems and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Remove the skillet from the heat and combine the mushroom mixture with the cooked sausage in the bowl. Add the breadcrumbs, mozzarella cheese, Parmesan cheese, parsley, salt, and black pepper. Mix everything thoroughly until well combined.
Stuff each mushroom cap generously with the sausage mixture, pressing it down slightly to ensure it stays in place.
Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden brown on top.
Remove the mushrooms from the oven and let them cool for 5 minutes before serving. Optionally, garnish with extra parsley or a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 306 mg | 24% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
