Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage

Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage are a rich and savory appetizer or side dish filled with a flavorful mix of Italian sausage, tangy sundried tomatoes, cheeses, and herbs. Baked until golden and bubbling, these mushrooms deliver bold Italian flavors in every bite.

Why You’ll Love This Recipe

• Packed with savory, herby, cheesy goodness
• Ideal as a party appetizer or a hearty side dish
• Naturally low-carb and easily made gluten-free
• Prep-friendly—make ahead and bake when ready
• Comforting and satisfying with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large mushrooms (portobello or cremini), stems removed
• Italian sausage (mild or spicy), casings removed
• Sundried tomatoes, finely chopped
• Onion, finely chopped
• Garlic, minced
• Ricotta cheese
• Cream cheese
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Italian seasoning
• Fresh parsley, chopped
• Olive oil
• Salt and black pepper
• Optional: fresh spinach, red pepper flakes

Directions

this recipe

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel. Remove stems and scrape out the gills if using portobello mushrooms. Lightly brush the caps with olive oil and place them gill-side up on the baking sheet.
3. In a skillet over medium heat, cook the Italian sausage until browned and crumbled. Add chopped onion and cook until softened. Stir in garlic and cook for 1 minute more.
4. Mix in the chopped sundried tomatoes and fresh spinach if using. Cook until spinach is wilted. Remove from heat and let cool slightly.
5. In a large bowl, mix ricotta, cream cheese, half of the mozzarella, Parmesan, Italian seasoning, chopped parsley, salt, and pepper. Fold in the sausage mixture.
6. Spoon the filling into each mushroom cap, mounding slightly. Top with the remaining mozzarella cheese.
7. Bake for 25–30 minutes until mushrooms are tender and cheese is melted and golden.
8. Let cool for 5 minutes before serving. Garnish with extra parsley if desired.

Servings and timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Vegetarian: Substitute sausage with sautéed lentils or chopped mushrooms and walnuts
• Spicy: Use spicy sausage and add red pepper flakes to the filling
• Cheese Swap: Try goat cheese or feta for a tangy twist
• Mini Bites: Use smaller cremini mushrooms for appetizers
• Crunchy Topping: Add a sprinkle of seasoned breadcrumbs before baking

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days
• Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through
• Freezing: Freeze unbaked stuffed mushrooms on a tray, then transfer to a freezer-safe container. Bake from frozen, adding 5–10 minutes to the baking time

FAQs

What kind of mushrooms should I use?

Portobello for larger servings or cremini for bite-sized appetizers.

Can I make these ahead of time?

Yes, stuff the mushrooms, cover, and refrigerate up to a day in advance. Bake when ready.

Do I have to cook the sausage before stuffing?

Yes, cooking the sausage ensures it’s safe to eat and helps develop flavor.

How do I keep mushrooms from getting soggy?

Use minimal oil and avoid overbaking. Pre-baking the caps for 5 minutes can also help.

Can I use sundried tomatoes packed in oil?

Yes, just drain them well before chopping and adding to the filling.

Can I make them dairy-free?

Yes, use plant-based cheeses and ensure the sausage is dairy-free.

How do I know when the mushrooms are done?

They’ll be tender, and the filling will be hot and bubbling with melted cheese on top.

What can I serve with stuffed mushrooms?

Pair them with salad, roasted vegetables, or pasta for a full meal.

Are these keto-friendly?

Yes, they’re low in carbs and high in protein and fat, ideal for keto diets.

Can I grill stuffed mushrooms?

Yes, grill over medium heat until the mushrooms are tender and the filling is heated through.

Conclusion

Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage are a delicious and versatile recipe that combines rich, savory flavors with a satisfying texture. Perfect for gatherings, appetizers, or a low-carb main, they’re sure to be a hit at any table.

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