clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Italian Stuffed Mushrooms with Sausage [Gluten-free]

  • Author: Nancylynn Sicilia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 9-12 mushrooms 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Italian


Italian Stuffed Mushrooms 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!


  • 1 pint of whole mushrooms
  • 2 links of 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 Pecorino Romano cheese
  • 1/2 cup of homemade or no-sugar added tomato sauce (I love Rao’s and Aldi Organic)


  1. Preheat oven to 350 degrees.
  2. Remove stems from mushrooms and hollow out to make opening for stuffing.
  3. Wash stems and mushrooms, then dry using clean kitchen towel.
  4. 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.
  5. Mix garlic, breadcrumbs, cheese and sausage mixture together in a bowl. Using a tablespoon, stuff each mushroom with the sausage/cheese mixture.
  6. Top with some sauce if desired and bake at 350 degrees for 20 minutes.
  7. Enjoy!


21 Day Fix Containers: 1/2 GREEN 1/4 RED trace BLUE trace YELLOW

WW Freestyle Points:  1 per mushroom


  • Serving Size: 2 mushrooms (or more!)

Keywords: appetizer, stuffed mushrooms, meat, sausage, poultry, side, mushrooms, cheese, gluten-free, grain-free, low-carb