Italian Sausage-Stuffed Mushroom Caps

These savoury and flavourful stuffed mushrooms are a welcome addition to any appetizer tray.

Yield: Makes 26

Italian Sausage-Stuffed Mushroom Caps


  • 1 lb (0.5 kg) mild italian sausages, casings removed
  • 1 cup shredded provolone cheese
  • 1/4 cup chopped drained oil-packed sun-dried tomatoes, patted dry
  • 1/4 cup chopped fresh italian parsley
  • 1/4 cup finely chopped shallots
  • 2 tbsp chopped fresh basil or 1½ tsp dried basil, crumbled
  • 2 cloves garlic, finely chopped
  • 1/2 tsp red pepper flakes
  • 26 large button mushrooms


  1. Preheat oven to 400°F.
  2. Combine sausages, cheese, tomatoes, parsley, shallots, basil, garlic and red pepper flakes in an electric mixer bowl. Mix with the paddle attachment on low speed until blended. Alternatively, mix by hand in a bowl until well-combined. Set aside.
  3. To make mushroom caps, remove and discard stems from mushrooms. Using a sharp knife, cut a thin slice from the bottom of the mushroom cap to better expose the gills. Using a spoon, carefully scoop gills out of mushrooms; discard gills. Optional: to stabilize mushroom caps, cut a thin slice off the top of the mushroom to create a flat base.
  4. Spoon about 2 tbsp of sausage mixture into each mushroom cap, mounding slightly.
  5. Place stuffed mushrooms in a single layer on a parchment paper-lined baking sheet.
  6. Bake until cooked through, about 20 – 25 minutes.
Nutritional analysis per mushroom:


74 calories, 5.5 g fat, 4.3 g protein, 1.8 g carbohydrate, 0.4 g fibre, 160 mg sodium