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italian sausage stuffed mushrooms

(1 rating)
Recipe by
Patty Riley
Duluth, MN

I prefer to use a small mellon baller to stuff the mushroom caps.

(1 rating)
yield 8 -12
prep time 20 Min
cook time 45 Min

Ingredients For italian sausage stuffed mushrooms

  • 24 md
    baby portabello whole mushrooms, rinsed, stems and gills removed
  • 1 lb
    mild italian bulk sausage
  • 1/2 lb
    hot italian bulk sausage
  • 1/4 c
    italian bread crumbs
  • 4 Tbsp
    fresh romano cheese, grated
  • 3 oz
    mozzarella cheese, grated
  • 1
    large egg, beaten well
  • 2 Tbsp
    fresh cilantro, chopped fine
  • 1/2 tsp
    fresh ground pepper
  • 2 Tbsp
    worcestershire sauce
  • olive oil spray or mist
  • 2 Tbsp
    butter, softened

How To Make italian sausage stuffed mushrooms

  • 1
    Preheat oven to 350 degrees. Grease a 9x13 baking pan with the butter. In large bowl mix together the bulk Italian sausages, egg, Italian bread crumbs, cilantro, mozzarella cheese, Worcestershire sauce, and pepper. Place mushroom caps stem side up in a greased 9x13 pan. Using a small mellon baller, scoop italian sausage mixture into the mellon baller. Now place the Italian sausage "meatball mixture" into each of the mushroom caps. Sprinkle with Romano cheese and mist with olive oil to moisten the top of the sausage "meatball".

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