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Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage

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Savory Italian stuffed mushrooms filled with a flavorful mixture of sausage, sundried tomatoes, herbs, and cheese—perfect as an appetizer or elegant side dish.

Ingredients

Scale
  • 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

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it apart as it cooks.
  3. 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.
  4. Remove from heat and stir in breadcrumbs, Parmesan cheese, and parsley. Season with salt and pepper to taste.
  5. Fill each mushroom cap with the sausage mixture and place on the prepared baking sheet.
  6. Top each filled mushroom with shredded mozzarella cheese.
  7. Bake for 18-20 minutes, or until mushrooms are tender and cheese is golden and bubbly.
  8. 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

Find it online: https://ukfinda.com/italian-stuffed-mushrooms-with-sundried-tomatoes-sausage/