Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage are a rich and savory appetizer or side dish filled with a flavorful mix of Italian sausage, tangy sundried tomatoes, cheeses, and herbs. Baked until golden and bubbling, these mushrooms deliver bold Italian flavors in every bite.
Why You’ll Love This Recipe
- Packed with savory, herby, cheesy goodness
- Ideal as a party appetizer or a hearty side dish
- Naturally low-carb and easily made gluten-free
- Prep-friendly—make ahead and bake when ready
- Comforting and satisfying with minimal effort
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large mushrooms (portobello or cremini), stems removed
- Italian sausage (mild or spicy), casings removed
- Sundried tomatoes, finely chopped
- Onion, finely chopped
- Garlic, minced
- Ricotta cheese
- Cream cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Italian seasoning
- Fresh parsley, chopped
- Olive oil
- Salt and black pepper
- Optional: fresh spinach, red pepper flakes
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel. Remove stems and scrape out the gills if using portobello mushrooms. Lightly brush the caps with olive oil and place them gill-side up on the baking sheet.
- In a skillet over medium heat, cook the Italian sausage until browned and crumbled. Add chopped onion and cook until softened. Stir in garlic and cook for 1 minute more.
- Mix in the chopped sundried tomatoes and fresh spinach if using. Cook until spinach is wilted. Remove from heat and let cool slightly.
- In a large bowl, mix ricotta, cream cheese, half of the mozzarella, Parmesan, Italian seasoning, chopped parsley, salt, and pepper. Fold in the sausage mixture.
- Spoon the filling into each mushroom cap, mounding slightly. Top with the remaining mozzarella cheese.
- Bake for 25–30 minutes until mushrooms are tender and cheese is melted and golden.
- Let cool for 5 minutes before serving. Garnish with extra parsley if desired.
Servings and timing
- Servings: 4–6
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Vegetarian: Substitute sausage with sautéed lentils or chopped mushrooms and walnuts
- Spicy: Use spicy sausage and add red pepper flakes to the filling
- Cheese Swap: Try goat cheese or feta for a tangy twist
- Mini Bites: Use smaller cremini mushrooms for appetizers
- Crunchy Topping: Add a sprinkle of seasoned breadcrumbs before baking
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days
- Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through
- Freezing: Freeze unbaked stuffed mushrooms on a tray, then transfer to a freezer-safe container. Bake from frozen, adding 5–10 minutes to the baking time
FAQs
What kind of mushrooms should I use?
Portobello for larger servings or cremini for bite-sized appetizers.
Can I make these ahead of time?
Yes, stuff the mushrooms, cover, and refrigerate up to a day in advance. Bake when ready.
Do I have to cook the sausage before stuffing?
Yes, cooking the sausage ensures it’s safe to eat and helps develop flavor.
How do I keep mushrooms from getting soggy?
Use minimal oil and avoid overbaking. Pre-baking the caps for 5 minutes can also help.
Can I use sundried tomatoes packed in oil?
Yes, just drain them well before chopping and adding to the filling.
Can I make them dairy-free?
Yes, use plant-based cheeses and ensure the sausage is dairy-free.
How do I know when the mushrooms are done?
They’ll be tender, and the filling will be hot and bubbling with melted cheese on top.
What can I serve with stuffed mushrooms?
Pair them with salad, roasted vegetables, or pasta for a full meal.
Are these keto-friendly?
Yes, they’re low in carbs and high in protein and fat, ideal for keto diets.
Can I grill stuffed mushrooms?
Yes, grill over medium heat until the mushrooms are tender and the filling is heated through.
Conclusion
Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage are a delicious and versatile recipe that combines rich, savory flavors with a satisfying texture. Perfect for gatherings, appetizers, or a low-carb main, they’re sure to be a hit at any table.
PrintItalian Stuffed Mushrooms with Sundried Tomatoes & Sausage
Savory Italian stuffed mushrooms filled with a flavorful mixture of sausage, sundried tomatoes, herbs, and cheese—perfect as an appetizer or elegant side dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
- 16 large white or cremini mushrooms, stems removed and finely chopped
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, casings removed
- 1/4 cup sundried tomatoes, finely chopped
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it apart as it cooks.
- Add chopped mushroom stems, onion, garlic, sundried tomatoes, red pepper flakes, and oregano. Cook for 5-7 minutes until vegetables are softened and mixture is fragrant.
- Remove from heat and stir in breadcrumbs, Parmesan cheese, and parsley. Season with salt and pepper to taste.
- Fill each mushroom cap with the sausage mixture and place on the prepared baking sheet.
- Top each filled mushroom with shredded mozzarella cheese.
- Bake for 18-20 minutes, or until mushrooms are tender and cheese is golden and bubbly.
- Garnish with additional parsley if desired and serve warm.
Notes
- Use sun-dried tomatoes packed in oil for richer flavor and easier chopping.
- Substitute turkey or plant-based sausage for a lighter or vegetarian option.
- Can be made ahead and reheated before serving.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 120
- Sugar: 2g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg