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Sausage Stuffed mushrooms


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  • 1 ½ lbs. white button mushrooms, wiped clean
  • ¼ cup plus 1 tsp. extra virgin olive oil
  • 6 oz. hot Italian sausage
  • 6 oz. sweet Italian sausage
  • ¼ cup finely chopped yellow onion
  • 2 Tbs. finely chopped green bell peppers
  • 2 Tbs. finely chopped celery
  • 1 tsp. minced garlic
  • ¼ cup plain dry bread crumbs
  • ¼ cup freshly grated Parmesan cheese
  • 2 Tbs. plus 2 tsp. minced fresh parsley
  • 1 tsp. Emeril’s original essence



Step 1

Preheat oven to 400ْ . Remove the stems from the mushroom and mince to make one cup, discard remaining stems. In a large bowl, toss the mushroom caps with ¼ cup oil. In a medium skillet over medium high heat, cook the sausage, stirring, until browned, about 4 minutes. Add the onions, bell pepper, celery, and minced mushroom stems and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove from the heat. Place the sausage mixture in the bowl of a food processor. Add 2 Tbs. of the bread crumbs, 2 Tbs. of the cheese, 2 Tbs. of the parsley, the Essence and the remaining tsp. of olive oil. Pulse to combine. Fill each mushroom cap with a heaping tsp of the sausage filling and place on a large baking sheet. In a small bowl, combine the remaining 2 Tbs. of bread crumbs and 2 Tbs. of cheese and sprinkle of mushroom caps. Bake until the filling is browned and the mushrooms are tender, 15 – 18 minutes. Transfer to a serving dish or platter and garnish with the remaining 2 tsp. parsley and serve warm or at room temperature.

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