Baked Stuffed Mushrooms
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This recipe has been shared by Melisa K. Priem, author of 8 Degrees of Ingredients. It is free of the top 8 allergens.

Course: Appetizer
Cuisine: Italian
Servings: 8 people
Author: Melisa K. Priem
  • 24 large stuffing mushrooms stems removed and reserved
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 20 ounces ground Italian sausage
  • 1/2 medium white onion grated
  • 3/4 cup ´╗┐bread crumbs
  • 1 tablespoon parsley
  • 1/2 teaspoon salt
  1. Preheat oven to 400 degrees. Using your hands, lightly rub mushroom caps with 1 tablespoon of olive oil. Place oiled caps in a single layer in a baking dish.

  2. Chop about 1/2 of the reserved mushroom stems and set aside. Toss remaining stems or reserve for another use.

  3. Heat remaining 2 tablespoons of olive oilk in a large saute pan. Add garlic and saute for 2 minutes. Add suasage and cook until browned and no longer pink.

  4. Add pepper, onion, and chopped mushroom stems. Continue to cook until vegetables soften, about 3 to 5 minutes.

  5. Remove pan from heat and stir in bread crumbs, parsley and salt until thoroughly combined.

  6. Fill mushroom caps with stuffing using a small scoop or large spoon. Bake in middle of oven for 15 minutes, or until heated through. Serve warm.