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

  • 4
    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


  1. I 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
  2. 4 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.
  3. Break sausage up and brown. I wanted really fine sausage so I placed it in my food processor and pulsed a few times.
  4. Then put back in skillet and add sauce and mozzarella, stir till cheese mostly melts.
  5. With the small end of a fork or spoon, scrap out the gills and hollow out the mushroom.
  6. Place about 1 tbsp of stuffing inside, or fill to heaping top. Brush mushroom with olive oil. Bake at 400° for about 15-20 min.
  7. Top with favorite grated Italian cheese, serve with more sauce and freshly chopped basil.

Printable Recipe Card

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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