Mushrooms, Sausage & cheese stuffed, baked

Lynn Socko


I made these as a reduced carb alternative when I was making my guys ravioli.
To make this even lighter use Italian Turkey sausage links.


☆☆☆☆☆ 0 votes

makes approx 12-15
30 Min
20 Min
No-Cook or Other


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12-15 medium


italian sausage links, casing removed
1/4 c
your favorite vegetarian pasta sauce
1 c
mozzarella cheese, finely diced for stuffing


3/4 c
favorite pasta sauce
**cheese for garnish
**fresh basil for garnish

How to Make Mushrooms, Sausage & cheese stuffed, baked


  • 1I used a no meat sauce, but here is a link to two of my favorite pasta sauces with meat. These could be used as the garnish sauce.
    Garden Fresh Pasta Sauce with Italian Sausage
    Italian sausage pasta sauce
  • 24 sausage links made about 1 3/4 c of cooked sausage. To that I added 1/4 c of pasta sauce. I used Pomodori Gourmet Sauce, but but any flavorful vegetarian pasta sauce would work.
  • 3Break sausage up and brown. I wanted really fine sausage so I placed it in my food processor and pulsed a few times.
  • 4Then put back in skillet and add sauce and mozzarella, stir till cheese mostly melts.
  • 5With the small end of a fork or spoon, scrap out the gills and hollow out the mushroom.
  • 6Place about 1 tbsp of stuffing inside, or fill to heaping top. Brush mushroom with olive oil. Bake at 400° for about 15-20 min.
  • 7Top with favorite grated Italian cheese, serve with more sauce and freshly chopped basil.

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About Mushrooms, Sausage & cheese stuffed, baked

Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy

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