Stuffed Mushrooms

Sausage Stuffed Mushrooms


I found some beautiful mushrooms at Costco recently that were the perfect size for stuffing, so I made them with a delicious sweet Italian sausage and veggie stuffing.  My family indicated their approval by gobbling down the whole platter, so I thought it would be a good recipe to share.  This recipe is gluten free as it skips the usual breadcrumb binder, but is not strictly Paleo as it does use cheese to hold it together.

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms


  • 24 large mushrooms
  • 1 Tbsp olive oil or coconut oil
  • 1 lb bulk sweet Italian sausage (or spicy)
  • 4 cloves garlic
  • stems from your mushrooms
  • 1 stalk of celery, roughly chopped
  • 1/2 medium onion of your choice, roughly chopped
  • 1/2 of a small red or orange bell pepper, seeded and roughly chopped
  • 1/4 cup fresh parsley, roughly chopped chopped
  • 8 ounces fresh Farmer's Cheese (or ricotta cheese or cream cheese)
  • Salt and pepper to taste


  • Pre-heat oven to 450 degrees
  • Wipe down each mushroom and snap off the stems. Toss stems into the bowl of your food processor and place the mushrooms in a single layer on a baking sheet. Place the mushrooms into the pre-heating oven to soften and release some liquid while you prepare the stuffing.
  • Stuffing
  • Heat a large skillet on medium-high heat. Add oil and bulk sausage and begin to cook while breaking it down into crumbles with a spatula.
  • While the sausage is cooking, add garlic in with the mushroom stems already in the food processor and process by pulsing until finely chopped. Add celery, onion, peppers and parsley. Process by pulsing until the veggies are finely chopped.
  • If your sausage released a lot of liquid, drain it out before proceeding to the next step.
  • Add contents of processor to the skillet with the sausage and saute for approx 5 -8 minutes or until the veggies have softened and the sausage is cooked. Remove from heat and stir in the cheese, mixing well. Taste and add salt and pepper if needed.
  • Remove the mushroom caps from the oven and lay them out into a small, shallow baking tray. You want them to fit together pretty tightly but remain in a single layer.
  • Drop the stuffing down onto the mushrooms and pat it down lightly. You will likely have more stuffing than needed to fill the mushrooms so just layer it over the entire surface of the mushrooms.
  • Bake for 8 - 15 minutes or until the sausage looks nicely browned and crisped on top.
  • Use a pie server or spatula to scoop up mushrooms and extra stuffing for serving. This makes a delicious appetizer or side dish.

This post is participating in Freaky Friday, Fresh Bites Friday, Monday Mania, Melt In Your Mouth Monday, On The Menu Monday, Homestead Barn Hop, Must Try Monday, Fat Tuesday, Traditional Tuesdays, Heart and Soul Blog Hop, Slightly Indulgent Tuesday, Allergy Free Wednesday, Healthy 2day Wednesday, Works for Me Wednesday, Real Food Wednesday, Whole Foods Wednesday, Full Plate Thursday, Keep It Real Thursdays, Tastetastic Thursday, Fight Back Friday, Foodie Friday, The Gallery of Favorites, Friday Favorites, Feasting in Fellowship, Fit and Fabulous Fridays, Gluten Free Friday

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  1. Mmmmmmmmmm these stuffed mushrooms look amazing! I recently made vegetarian stuffed mushrooms with tomato and onions. Your mushrooms look so delicious that I might just have to put stuffed mushroom on the menu again soon! They looks like they’re just bursting with flavour!

    Stopping by from Must Try Monday (#25 Beef Burgers with Bacon and Red Onion)

    Amber @ The Cook’s Sister

    • Amber,
      Thanks for your really nice comment about my stuffed mushrooms :). I hope you try the recipe because it really is yummy!

  2. These sound both healthy and yummy and my hubby loves stuffed mushrooms!!! Pinning..

  3. Your recipe sounds great and something I can adapt using Veg. Sausage :) Love it! My name is Cindy and I blog over at I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here:


    • I think veg sausage or crumbles would work great in this recipe. Thanks for inviting me to your link up, I’ll head over :)

      • Thanks for linking up at our Gluten Free Fridays recipe party! We had over 120 recipes! :) Thanks for making it a huge success! I have tweeted and pinned your recipe to the Gluten Free Fridays recipe board on Pinterest! :) Hope that you’ll join us next week! Cindy

  4. These look delicious!! I would love for you to link up to Tasty Thursdays at The Mandatory Mooch. The party is still open until Sunday night.

    Thanks, Nichi

  5. I loved stuffed mushrooms and this stuffing looks and sounds so flavourful!

  6. I’ve never made these as a main course. My family loves sausage and mushrooms. I will pin this. thanks for sharing it on foodie friday.

  7. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Yum – delicious dish – I would love this. Don’t know about your whole family gobbling the lot – I could gobble the lot all on my own!!
    Sue :-)

  9. I am featuring your recipe this week on Allergy-Free Wednesdays :)

  10. Pingback: Allergy-Free Wednesdays, Blog Hop Week 31 | Gluten Free Pantry

  11. These stuffed mushrooms look incredible! I’ve pinned this to my appetizer board for my next party.

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