Italian Stuffed Mushrooms with Sausage are so simple to make for your next party, brunch, or game day! They are so versatile and everyone always loves them- even mushroom haters! Easily made gluten-free, too! This post contains affiliate links for products I’m obsessed with.
**This recipe was originally published on March 15, 2016 but is being updated in Nov 2019 with new pretty photos and a new video!
Confession #73 – I have become quite spoiled on Sundays.
You see, a few months ago, my mom moved here to PA from New York. And, in addition to all the ways she helps me throughout the week, she recently announced that she would cook dinner on Sundays from now on…if we want her to.
Umm…let me think about that.
Yeah. I think that will be
freaking amazing ok.
And so this blog might very well become her show, because everything she cooks is completely delicious…and most of it is also FIX approved.
She has actually been cooking healthy for years…way before the rest of the world caught on. She shopped at health food stores when I was growing up (pre-Whole Foods!), and I ate organics before it became trendy to do so.
So she fits right in here.
Stuffed Mushrooms with Sausage
This week she made us these to die for stuffed mushrooms. And I just knew I had to share. A lightened up and gluten-free version of the ones I grew up eating, but oh-so-tasty and super easy, too! These would make the perfect appetizer or dish for your holiday.
Ingredients for Gluten Free Stuffed Mushrooms with Sausage
We made some simple swaps with this recipe to make it just a bit healthier: we used poultry sausage (click to learn How to Make Homemade Italian Sausage with Ground Chicken or Turkey) and seasoned gluten free breadcrumbs. If you aren’t gluten-free, you can use whole wheat!
- 1 pint of whole mushrooms
- 2 links of Italian style lean poultry sausage removed from casing (use spicy or mild Italian…or a garlic cheese blend)
- 1 clove of garlic, minced
- 1/4 cup of seasoned whole wheat or gluten free breadcrumbs
- 1 T shredded Romano cheese
- 1/2 cup of homemade or no-sugar added tomato sauce (I love Rao’s and Aldi Organic)
We also sautéed the mushroom stems and added them to the stuffing mixture for extra veggie power!
Can Stuffed Mushrooms be made ahead of time?
With Thanksgiving and the Winter Holidays here, we are looking for recipes, especially appetizers, that we can prep the day before. I asked my mom, the expert, and she gave the green light for prepping the mushrooms ahead of time! So yay!
You have a few options.
- Prep the mushrooms and cook the sausage stuffing mixture. Store both separately in an airtight container and then just fill and bake the day of.
- Prep and fill your mushrooms, but don’t top with the sauce until the day of, right before you bake. (This is what I would do!!)
- Prep and bake your mushrooms, then let cool and store in the fridge. Warm before your guests arrive!
Use any of these options for an even easier Thanksgiving or Holiday App!
Can I freeze Stuffed Mushrooms and Sausage?
You can…but don’t bake them first. Just prep and fill and then freeze in an airtight container. They should last up to three months. I love the idea of grabbing a couple for a quick lunch or dinner side!
Give them a try and let me (us?) know what you think!
Italian Stuffed Mushrooms with Sausage [Gluten-free]
- 1 pint whole mushrooms
- 2 links lean poultry sausage removed from casing use spicy or mild Italian...or a garlic cheese blend
- 1 clove garlic minced
- 1/4 cup seasoned whole wheat or gluten free breadcrumbs
- 1 tablespoon shredded Pecorino Romano cheese
- 1/2 cup homemade or no-sugar added tomato sauce I love Rao's and Aldi Organic
- Preheat oven to 350 degrees.
- Remove stems from mushrooms and hollow out to make opening for stuffing.
- Wash stems and mushrooms, then dry using clean kitchen towel.
- Spray a pan with olive oil spray. Chop up mushroom stems and saute them along with the sausage until the meat is cooked through and the mushrooms are tender. Remove from heat.
- Mix garlic, breadcrumbs, cheese and sausage mixture together in a bowl. Using a tablespoon, stuff each mushroom with the sausage/cheese mixture.
- Top with some sauce if desired and bake at 350 degrees for 20 minutes.
What a fabulous idea! Earlier today I went to Costco and picked up some GIANT mushrooms — perfect for stuffing! New to the 21 day fix family, I don’t stock lots of protein (red is my hardest container to eat), so I substituted ricotta cheese (red on 21 day fix list) for the meat, added an egg to keep it all together during baking, and put in a little more bread crumbs!! Turned out great! Thanks for the inspiration!!!
Your version sounds SO yummy! Like lasagna mushrooms! Trying for sure :).