Sausage stuffed mushrooms are a wonderful appetizer for any occasion.  Mushroom caps are loaded with a combination of Italian sausage, mushroom stems, breadcrumbs, garlic, parsley, mozzarella, and Pecorino Romano cheese and baked in a pizza-style tomato sauce until tender.  Be sure to serve with crusty bread to mop up the sauce!

Hands holding plate of sausage stuffed mushrooms.

Stuffed mushrooms may just be one of my favorite appetizers of all time.

One reason I love them is that they’re so versatile and can be stuffed with any number of ingredients!

These sausage stuffed mushrooms combine pizzaiola flavors, like tomato and oregano, with mozzarella, Pecorino, garlic, and breadcrumbs with Italian sausage. 

This recipe includes different ingredients than my classic Italian stuffed mushrooms recipe, but uses similar techniques and methods.  

These sausage stuffed mushrooms are perfect for the holidays and gatherings, but so good we sometimes just make them for a quiet dinner at home!

Ingredients shown: mushrooms, sausage, white wine, mozzarella, Pecorino, plum tomatoes, breadcrumbs, garlic and fresh herbs.

How to make it

Each number corresponds to the numbered written steps below.

  1. Mince 6 cloves of garlic reserving 2 cloves for the sauce, and 4 cloves for the mushrooms.  Mince 1/4 cup of flat-leaf Italian parsley, and grate 1/2 cup Pecorino Romano cheese, and 1/2 cup of block mozzarella. Empty the contents of 1 28-ounce can of whole plum tomatoes into a large bowl.  Using your hands, crush the tomatoes, and add 2 of the minced garlic cloves, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of Sicilian oregano.  Mix well and taste test adding salt and pepper to taste then set aside.

Sausage stuffed mushrooms recipe process shot collage group number one.

  1. Preheat the oven to 400f and set the rack to the second highest level.  Clean 2 pounds of white or baby Bella mushrooms and cut off the very end of each mushroom stem and discard.  Carefully remove the remaining piece of the stems.
  2. Mince the stems and reserve 1 cup’s worth.

Recipe process shot collage group number two.

  1. Heat a large pan to medium and add 2 tablespoons of extra virgin olive oil and 1 pound of bulk hot Italian sausage, or plain Italian sausage if you prefer. Saute the sausage until well browned (about 5 minutes per side), then break it up with a wooden spoon.
  2.  Add 1 cup of the minced mushroom stems and cook for 2-3 minutes, then add the garlic and cook for another 1-2 minutes.

Recipe process shot collage group number three.

  1. Add 1/4 cup of dry white wine and simmer for 5 minutes, then remove the pan from the heat to cool.
  2. Add a 1/4 cup of your tomato sauce along with 1 cup of plain breadcrumbs, the minced parsley, the grated mozzarella, and half of the grated Pecorino Romano.  Mix well and taste test, adjusting salt and pepper to taste.

Recipe process shot collage group number four.

  1. Use a small spoon to gently stuff each mushroom cap.  Any remaining stuffing can be saved for another purpose. Add the remaining tomato sauce to a large baking dish and place each stuffed mushroom on top.  For looks, you can spoon a bit of the sauce onto each cap but it’s not necessary.  
  2. Sprinkle the remaining Pecorino Romano on top of each mushroom and drizzle with a touch of extra virgin olive oil on top of each mushroom.

Recipe process shot collage group number five.

  1. Bake in the oven for 20-25 minutes or until the mushrooms are tender.  If needed, broil for the last 60 seconds to brown the tops.  Then spoon the pan sauce on top of the mushrooms, or serve as is.  Sprinkle some hand-torn basil on top and serve with crusty bread to mop up the sauce.  Enjoy!

Closeup shot of sausage stuffed mushrooms in baking dish.

Top tips for sausage stuffed mushrooms

  • The mushrooms. We used a combination of white button and cremini (baby Bella mushrooms).  If you’re able to find large stuffing mushrooms you can use those as well.  I actually prefer the smaller ones because I like the variation in size and they’re easier to eat in one bite.
  • Mushroom stems. Be sure to remove the very bottom of the mushroom stems.  They can be quite woody and shouldn’t be included in your stuffing.  
  • Sausage.  We used hot Italian sausage for this recipe, but you can easily use mild Italian sausage as well.  Bulk sausage will help save you time, but if you can only find the links, you can remove the sausage from the casing.  Bulk sausage can be difficult to break up when you’re sauteeing it and if this happens, you can simply just remove it from the pan and chop with a knife before continuing.
  • Wine. Any dry white wine will work well for mushrooms stuffed with sausage.  We used sauvignon blanc but a pinot grigio would also work well. If you cannot have alcohol, you can omit it entirely.
  • Stuffing.  Make sure the stuffing is moist enough to keep the mushrooms moist when cooking.  If the stuffing is too dry, add a little more tomato sauce.

Sausage stuffed mushrooms in small red dish with basil leaf garnish.

More of our favorite appetizer recipes

In addition to our Italian stuffed mushroom recipe mentioned above, here are a few more of our favorite appetizer recipes.

If you’ve enjoyed this sausage stuffed mushroom recipe or any recipe on this site, give it a 5-star rating and leave a review.

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Sausage Stuffed Mushrooms

5 from 1 vote
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 8
Sausage stuffed mushrooms with a pizza-style sauce are loaded with sausage, breadcrumbs, garlic, mozzarella, and Pecorino Romano cheese.

Ingredients 

  • 2 pounds white or baby Bella mushrooms see notes below
  • 2 tablespoons extra virgin olive oil
  • 1 pound bulk hot Italian sausage or sub plain Italian sausage
  • 4 cloves garlic minced
  • 1/2 cup dry white wine
  • 1 cup plain breadcrumbs
  • 1/2 cup mozzarella grated
  • 1/2 cup Pecorino Romano grated, divided
  • 1/4 cup parsley minced
  • salt and pepper to taste
  • 5 basil leaves hand torn

For the sauce

  • 2 tablespoons extra virgin olive oil
  • 1 28-ounce can plum tomatoes hand crushed
  • 2 cloves garlic minced
  • 1 teaspoon Sicilian oregano
  • salt to taste

Instructions 

For the sauce

  • Hand crush the plum tomatoes in a large bowl. Add the oregano, olive oil, and minced garlic and mix well. Taste the sauce and season with salt to taste. Set the sauce aside.

For the sausage stuffed mushrooms

  • Preheat oven to 400f and set the rack to the second highest level. Cut off the very end of each mushroom stem and discard. Carefully remove the good part of the stem and mince. Save 1 cup of the minced stems.
  • Heat a large pan to medium and add the olive oil along with the sausage. Saute the sausage until well browned (about 5 minutes per side) then break it up with a wooden spoon.
  • Add 1 cup of the minced mushroom stems, and cook for 2-3 minutes. Add the garlic and cook until fragrant (about 1-2 minutes).
  • Add the wine and simmer for 5 minutes then remove the pan from the heat to cool.
  • Add a 1/4 cup of the tomato sauce along with the breadcrumbs, parsley, mozzarella, and half the Pecorino Romano. Mix well then taste test. Adjust salt and pepper if needed.
  • Stuff the mushrooms well and save any remaining stuffing for another purpose.
  • Add the sauce to a large baking dish and place the stuffed mushrooms right on top. Sprinkle the remaining Pecorino Romano on top of each mushroom. Drizzle a touch of extra virgin olive on top of each mushroom.
  • Bake for 20-25 minutes or until tender. If needed, broil for the last 60 seconds to brown the tops. Spoon the sauce on top of the mushrooms or serve as is. Sprinkle some hand-torn basil on top and serve with a loaf of crusty Italian bread to mop up all of the sauce.

Notes

  • Cut off and discard just the very end of the mushroom stems.  The remainder should be minced finely for the stuffing.  
  • Large stuffing mushrooms, small white button, and baby Bellas all work well for this recipe.
  • If the sausage proves too hard to break up, simply remove it from the pan and chop with a knife before continuing with the recipe.
  • Dry white wines such as pinot grigio, sauvignon blanc, and chardonnay all work well for this recipe.
  • The stuffing should be wet to keep the mushrooms moist.  When making the stuffing, add a bit more tomato sauce to moisten if required.
  • Leftovers can be saved for up to 3 days and reheated in the oven at 350f until warm or the microwave.

Nutrition

Calories: 386kcal | Carbohydrates: 19.2g | Protein: 20.3g | Fat: 25.4g | Saturated Fat: 7.5g | Cholesterol: 54mg | Sodium: 619mg | Potassium: 771mg | Fiber: 2.8g | Sugar: 6.9g | Calcium: 110mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. I had all the ingredients but not in the same measurements, so I eyeballed it. I normally don’t buy hot sausage but had a couple links in the freezer. The stuffed mushrooms came out great. Had quite a bit of filling left so I scooped up the leftovers with an ice cream scooper and layered them on the sauce with the stuffed mushrooms. Put the baked mushrooms and sauce over some spaghetti tossed with some butter and poured myself a glass of wine. Even my wife who normally stays away from hot (spicy) food thought they were very good.