Spicy Stuffed Mushrooms

  • Yield: 4 Servings


  • 4 ounces fresh spicy sausage, such as Italian hot sausage
  • 2 tablespoons unsalted butter
  • 1 none (10 oz.) package medium to large white mushrooms, stems removed and chopped, caps left whole
  • 1/2 none small onion, finely chopped
  • 1 none garlic clove, finely chopped
  • 1 cup finely chopped day-old bread (about 1 oz.)
  • 4 ounces Italian Fontina or mozzarella, shredded
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon dried oregano


Preheat oven to 400°F. Remove sausage from casing and place in a medium skillet. Cook meat over medium heat, breaking it up with a wooden spoon and stirring occasionally, until crumbly and browned, about 7 minutes. Transfer sausage to a bowl.

Melt butter in same skillet over medium heat. Add mushroom stems, onion and garlic and cook, stirring, until softened, about 4 minutes. Remove from heat and add bread, cheese, parsley, oregano and reserved sausage. Stir well to mix.

Stuff sausage mixture firmly into mushroom caps. Place caps on a foil-lined baking sheet. Bake until tops are crusty and mushrooms are tender, 10 to 15 minutes.

Nutritional Information

Amount per serving
  • Calories: 301none
  • Fat: 24g
  • Saturated fat: 12g
  • Protein: 14g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Cholesterol: 70mg
  • Sodium: 477mg

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Spicy Stuffed Mushrooms Recipe