Whenever I buy mushrooms at the grocery store I think all of the things I can make with this wonderful vegetable. Mushrooms are meaty in texture and are the perfect shape to hold my Italian sausage stuffing mixture. As the stuffed mushrooms bake in the oven the mushrooms will soak up all of that good flavour from the mixture on top. These can be served for a small family for a light dinner with a side salad, or you can definitely serve these as party appetizers. Especially with all of those holiday parties coming up who can't use another appetizer recipe. Your guests will be asking for seconds so get ready!

Makes 20-24 mushrooms

Preheat the oven to 400 degrees F.

Baking time: 15 minutes


  • 20-24 mushrooms, stemmed
  • 1 tbsp olive oil (extra needed when baking)
  • 3 Italian sausages, casing removed
  • 1 small onion, minced finely
  • 3 garlic cloves, minced
  • coarse salt
  • freshly cracked black pepper
  • 1 sprig rosemary, chopped
  • 1/2 tsp dried oregano
  • 2-3 tbsp ketchup
  • 1/2 cup Parmesan cheese, grated
  • 1 egg, beaten
  • 1/4 cup Italian herbed breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/2 cup shredded mozzarella cheese

1. Preheat the oven to 400 F and lightly grease a baking sheet with oil or butter. Heat oil in a heavy bottom skillet, on medium high heat, and saute the sausage (breaking it up using a wooden spoon). Then add in the onion, garlic, salt, pepper, chopped rosemary, dried oregano and the ketchup. Cook the sausage mixture until the sausage has cooked through. Take it off the heat and let it cool for 15 minutes or so. In the meantime, stem the mushrooms and place them onto the baking sheet.

2. In a large bowl, add in the cooked sausage mixture, Parmesan cheese, egg, breadcrumbs, and the chopped parsley. Mix it thoroughly, then spoon the mixture onto each stemmed mushroom. Sprinkle the shredded mozzarella cheese on top of each stuffed mushroom, drizzle a little olive oil on top, then bake it in the oven for about 15 minutes or so. Serve warm.

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