Meat Stuffed Mushrooms With Italian Sausage

Italian sausage stuffed mushrooms.
Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 6 Servings
Ratings (7)

These stuffed mushrooms boast a savory filling made with browned and crumbled sweet Italian sausage and Parmesan cheese. The mushrooms are not only delicious; they're low carb! If you or your guests are following a low carb regime, these mushrooms are an excellent choice. 

Feel free to use a hot and spicy Italian sausage or chorizo in the filling, or add a dash of cayenne pepper to heat them up.

What You'll Need

  • 20 large fresh mushrooms
  • 2 tablespoons olive oil, or more, if necessary
  • 8 ounces sweet Italian sausage
  • 1 large clove garlic, crushed and finely minced
  • 2 tablespoons finely chopped parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup water

How to Make It

  1. Heat the oven to 350 F.
  2. Oil a shallow baking dish — large enough to fit the mushroom caps in one layer — with 1 tablespoon of olive oil.
  3. Wash the mushrooms well.
  4. Remove the stems from the mushrooms and chop them finely.
  5. Arrange the mushroom caps in the prepared baking pan.
  6. If you are using individual Italian sausages, remove the outer casings.
  7. Heat the olive oil in a skillet over medium heat; cook the sausage with the chopped mushroom stems until the sausage is no longer pink. Add the garlic and continue cooking for 1 minute
  1.  Add parsley and the Parmesan cheese to the sausage mixture. If the mixture is too dry, add a teaspoon or two of olive oil.
  2. Fill the mushroom caps with the sausage mixture and pour 1/4 cup of hot water into the pan.
  3. Bake in the preheated oven for about 20 minutes.