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Monday Is Meatloaf

November 3, 2018 Trimmings

Italian Sausage Stuffed Mushrooms

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I took my cooking show on the road this past week!  I made a special birthday dinner for a cherished family member. Of course, it was a great day filled with swimming to take advantage of the last warm days of summer before fall came into full swing. We had a great opportunity to catch up on family news! So, I decided to make my Italian Sausage Stuffed Mushrooms to nosh on as we waited for the main course.

close-up of italian sausage stuffed mushrooms

One of the great things about this recipe is that the major components can be done ahead of time.

Of course, this really made it easy for me to meal prep the night before to focus on the visit the next day. These are a great appetizer to include as part of a big holiday meal or family gathering where you may have people over for the day. It can make a light lunch that will help guests get over the hump without ruining dinner. Let's get started! Or if you don't have time to make this now save it for later on Pinterest!

Prep the mushrooms:

First, find some nice stuffing mushrooms. Remove the stems. Scrape out the dark gills on the inside of the mushroom cap with a small spoon. This step can be done ahead of time. Once completed store in a plastic  bag or airtight container.

bella mushroom on a cutting board

Make the filling:

Next, preheat a pan on the stove to medium heat. Add some olive oil to saute the ground Italian sausage. I used mild, but you could use sweet or hot as well.f Once the sausage has cooked about halfway add the sliced green onions and minced garlic then cook until done.

italian sausage with garlic and onions in a pan

Add in the spinach, and let it wilt. Add the cooked herb stuffing, and cheeses. Stir until combined well and melted. This can be stored in an airtight container if prepping ahead. Or....you can eat the Italian Sausage Stuffed Mushrooms right now! 🙂

cooked italian sausage with spinach in a pan

Stuffing the mushrooms:

Next, take the filling, and stuff your prepped mushrooms. I like to pile them high. Visually they look great, and they are very filling. You could easily make this for a quick weeknight dinner, and serve with a large green salad.

close-up of raw stuffed mushrroms on a baking sheet

Baking the mushrooms:

Now, arrange the Italian Sausage Stuffed Mushrooms on an ungreased baking sheet. Bake in a preheated 350-degree oven for 20-23 minutes or until the stuffing has a nice crust or are a little bit browned. If you made this ahead, cook for a few extra minutes to make sure the cold filling is warmed up. No one likes cold stuffed mushrooms! These make great game-day snacks too! 

italian sausage stuffed mushrooms on a baking sheet

Serve immediately, or store in an airtight container for up to one week.

If you enjoyed this you may like Bacon Brussel Sprouts, Extra Jalapeno Poppers, or Smoky Deviled Eggs!

italian sausage stuffed mushrooms on a white plate sitting on a stove with a teapot in the background
italian sausage stuffed mushrooms on a baking sheet

Italian Sausage Stuffed Mushrooms

With the entertaining season upon us if you're looking for an easy but tasty party appetizer these Italian Sausage Stuffed Mushrooms are a perfect fit! This can be a great meal prep dinner for a quick weeknight meal served with a large green salad! 
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Course: Appetizer
Cuisine: American
Keyword: easy mushroom recipe, italian sausage stuffed mushrooms, stuffed mushrooms
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes
Servings: 14 servings
Calories: 194kcal
Author: Tina

Ingredients

  • 14-16 large stuffing mushrooms stems and gills removed
  • 1 6-ounce herb or chicken flavored stuffing mix cooked according to box directions
  • 1 lb Italian sausage regular, sweet, or hot (taste dependent)
  • 4 green onions sliced
  • 1 tbsp garlic minced
  • 4 ounces spinach fresh
  • 4 ounces cream cheese
  • 1 cup cheddar cheese

Instructions

  • Prep mushrooms by removing the stems, and scraping out dark brown gills with a small spoon. Set aside. If preparing in advance, store in a plastic bag or airtight container. 
  • Heat a pan on medium heat, add Italian sausage to brown. Once halfway browned add sliced green onions and minced garlic. Cook until done. Add spinach, and allow to wilt. 
  • Add cooked stuffing, and cheeses. Combine well, and cook until cheese is completely melted. Set aside to cool for a few minutes. If prepping ahead, this can be stored in an airtight container. 
  • Preheat oven to 350-degrees.
  • Stuff the mushrooms, and arrange on an ungreased baking sheet. Bake in the preheated oven for 20-23 minutes. If you have prepped ahead allow for a few minutes of cooking time if your filling is not room temperature. 
  • Once done serve immediately, or store in an airtight container for up to one week. 

Nutrition

Serving: 1g | Calories: 194kcal | Carbohydrates: 4g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 328mg | Potassium: 461mg | Fiber: 1g | Sugar: 2g | Vitamin A: 985IU | Vitamin C: 3.7mg | Calcium: 86mg | Iron: 1mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

Note: We are a participant in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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