Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

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Servings: 4
Calories: 302


  • 24 large mushrooms
  • 8 oz sweet italian sausage
  • olive oil
  • 2 oz onion chopped
  • 2 oz celery chopped
  • 2 oz green pepper finely chopped
  • 1 clove garlic
  • 1/4 tsp cayanne
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 tbsp breadcrumbs
  • 3 tbsp milk or cream
  • parmesan cheese


  • Preheat oven to 200°C/400°F/Gas Mark 6.
  • Wipe mushroom caps clean with a damp cloth. Remove stalks. Chop stalks and reserve 100 g (4 oz) for this recipe.
  • Remove casings from sausage. Crumble sausage into a frying pan and saute gently, adding a little olive oil if necessary, until meat is browned. Remove sausage with a slotted spoon and set aside.
  • Saute chopped mushroom stalks, onion, celery, green pepper and garlic in remaining fat, or add olive oil if needed. Cook until vegetables are tender, about 5 minutes. Add seasonings and mix well.
  • Add breadcrumbs, sausage and liquid. Mixture should be moist, but it won't adhere into a ball.
  • Lightly coat tops of mushroom caps with olive oil. Stuff caps with sausage mixture. Sprinkle with Parmesan cheese. Place mushrooms, stuffed side up, in shallow baking dish.
  • Bake at 200°C (400°F)Gas Mark 6 until cheese is browned and mushrooms are tender, about 15 minutes
Calories: 302 kcal
Carbohydrates: 18 g
Protein: 15 g
Fat: 19g
Saturated Fat: 7 g
Cholesterol: 44 mg
Sodium: 839 mg
Potassium: 661 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 189 IU
Vitamin C: 17 mg
Calcium: 68 mg
Iron: 2 mg
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