Meat Stuffed Mushrooms With Italian Sausage

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

These stuffed mushrooms are filled with a savory combination of browned and crumbled sweet Italian sausage and Parmesan cheese. The mushrooms are not only delicious; they're low carb!

If you're on a low-carb diet or have some guests on one, these mushrooms are an excellent choice.

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 water into the pan.
  3. Bake in the preheated oven for about 20 minutes.

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