Menu Enter a recipe name, ingredient, keyword...


Mushrooms:Stuffed Mushrooms


Google Ads
Rate this recipe 4.4/5 (7 Votes)


  • 24 large stuffing mushrooms (from two 14 oz pkg)
  • 1 tablespoon olive oil
  • 1/8 plus 1/4 tsp. salt
  • 8 ounces fresh spicy chicken or pork sausage, casings removed
  • 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon fresh sage leaves, chopped
  • 1/2 cup dry plain bread crumbs
  • 5 tablespoons grated Parmesan
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten


Adapted from


Step 1

Heat oven to 425 degrees. Remove stems from mushrooms and reserve. Clean mushrooms and place curved side up on 1 large or 2 small baking sheets. Brush with olive oil, sprinkle with 1/8 tsp of the salt and bake at 425 degrees for 10 minutes. Drain off any liquid and turn over mushrooms. Chop enough of the stems to equal 1 cup. Heat a large nonstick skillet over medium-high heat. Crumble sausage into skillet and cook 3 minutes, breaking apart with a wooden spoon or silicone spatula. Stir in chopped mushroom stems and cook 3 minutes. Add spinach and sage. Cook 1 minute, remove from heat and transfer to a bowl. Stir in bread crumbs, 4 tbsp of the Parmesan, remaining 1/4 tsp salt and the pepper. Mix in egg. Using a spoon and your hands to compress filling slightly, divide filling among mushroom caps. Sprinkle with remaining 1 tbsp Parmesan and bake at 425 degrees for 10 to 12 minutes, until tops are lightly browned. To make ahead: Prepare filling and stuff mushrooms. Refrigerate, then bake for 20 minutes before serving.

You'll also love

Review this recipe

Spaghetti with Preserved Olive Vegetable, Shiitake Mushroom and Chili Mushroom Crepes With Ham