This sausage stuffed mushroom recipe is seriously so good and it would be a hit as an appetizer for any party or holiday. It looks impressive but it's quite easy. You could also serve this as a main dish. This recipe originally comes from Ina Garten, but I made some changes that I think improves the recipe. This dish is healthy and low carb and tastes amazing!! You must try it!

Sausage stuffed mushrooms are great for any occasion. Sausage stuffed mushrooms were always a tradition on Christmas Eve with my grandparents. This traditional dinner was always requested by my Italian grandfather along with lasagna and steamed broccoli with butter. And I have made this a tradition in my own family. Italian food has been a big part of my life due his influence. And I love being able to share this sausage stuffed mushroom recipe with you.

Ingredients for the Sausage Stuffed Mushroom recipe

16-17 large white mushrooms:  I normally liked using cremini (brown mushrooms),but white mushrooms are best in this recipe, because the brown mushrooms can turn somewhat dark when roasted in the oven and may look unappealing.

4 T extra virgin olive oil:  3 tablespoons of olive oil will be used on the mushroom caps along with some of the wine for a quick marinade while you are preparing the filling.

1/2 cup Dry Sherry or Marsala wine: I have used both types of wine and they are both equally great. So just use what you prefer. ¼ cup will be used in the quick marinade of the mushroom caps, and the other ¼ cup will be used to marinate the chopped mushroom stems. Any leftover wine should go in the pan to cook as well.

3 mild Italian sausage links: I like to use Johnsonville® Italian sausage. The package contains 5 sausage links.  You can freeze the other two and could use the leftover links at another time in my Italian Style Glazed Meatloaf recipe. This brand is easy to find in most grocery stores (important for me since we are always traveling).But I choose it, because I like the flavor and have found the mild version has a nice fennel flavor which is very traditional in Italian cooking and in Italian sausage specifically.

6 scallions: scallions are also called green onions.  They have a mild onion flavor. 6 scallions may seem like a lot, but they cook down a little and it will bring a nice flavor to the whole dish.

2-4 fresh garlic cloves: the number of garlic cloves are up to you. I love garlic and tend to use 3-4 cloves depending on the size of each clove.

2 pieces of white bread toasted: I use toasted bread instead of panko breadcrumbs as the original recipe calls for.  Panko breadcrumbs don’t have any flavor in my opinion, and bread is likely already in your pantry.  So that is one less ingredient to purchase.

1/2 cup grated Parmesan: I just use the typical grated parmesan in a can near the pasta sauce in the grocery store.

8 ounces mascarpone cheese: I use the Bel Gioioso® brand mascarpone cheese.  This brand of mascarpone cheese is generally available in most grocery stores in the gourmet cheese case.  Mascarpone cheese is an Italian version of American cream cheese. You could substitute with cream cheese if you are notable find it. But the flavor of mascarpone in this dish is superior.  Make sure it is the plain version.

fresh flat leaf parsley: There are two types of fresh parsley one is curly parsley, and the other one has flat leaves similar to cilantro. In the grocery store, it might be labeled Italian parsley.  

1/2 teaspoon garlic salt: This recipe doesn’t need a lot of salt because of the Italian sausage which is already seasoned. In a dish with large amounts of other ingredients, like a spaghetti sauce or soup, you can and should add more. But in this recipe, the sausage is the star and there aren’t a lot of other ingredients.  And in some recipes, like to use garlic salt in place of regular salt. Lawry’s ® garlic salt is my favorite and easy to find in grocery stores. Taste the filling after adding the salt at the end, to determine if it needs any more. But be sure to add it judiciously and with a tiny shake at time.

Fresh cracked pepper: this can be done to taste, but again you don’t need a lot in this recipe.

The stuffing can be made ahead, and stored in a covered container in the fridge. For the mushroom caps if making ahead, don't toss them with olive oil or wine until you are ready to bake it. Allow the stuffing to come to room temperature before filling the mushroom caps. If the filling is still cold when you put it in the oven, the cooking time will need to be adjusted longer.


Servings: about 8

16-17 large white mushrooms

4 T extra virgin olive oil, divided

3 mild Italian sausage links

1/2 cup Dry Sherry or Marsala wine, divided

6 scallions, white and green parts, minced

2-4 garlic cloves, minced

2 pieces of white bread, toasted

1/2 cup grated Parmesan

8 ounces mascarpone cheese

3 tablespoons fresh flat leaf parsley, minced

1/2 teaspoon garlic salt

Fresh cracked pepper





Preheat oven for 350 degrees.

1. Remove the stems from the mushrooms and chop them finely.  Place the chopped stems in a bowl and marinate them in 1/4 cup of the wine while preparing the other ingredients.  

2. Place the mushroom caps in a gallon size plastic freezer bag and toss with 3 tablespoons of the olive oil and the remaining 1/4 cup Marsala or Sherry. Set aside. I have made this sausage stuffed mushroom recipe with both Marsala and Sherry and both were equally good. So it just comes down to your preference.

3. Add the sausage to a frying pan, on medium-high heat, crumbling it with the back of a wooden spoon. Cook the sausage for 6-8 minutes, stirring frequently, until it's almost completely browned.

4. Add the chopped mushroom stems and cook for 2-3 more minutes. Stir in the scallions and garlic and cook for another minute, stirring frequently.

5. Add the toasted bread crumbs, stirring to combine evenly with all the other ingredients. Cool the mixture and while off the heat, add the 1/2 tsp of garlic salt, the parsley, parmesan and then carefully swirl the mascarpone in to keep the sausage mixture creamy.

6. Fill each mushroom cap generously with the sausage mixture. Arrange the mushrooms in a baking sheet large enough to hold all the mushrooms in a single layer.

7. Bake the stuffed mushrooms for about 28 minutes, until the stuffing is golden brown and crusty. Your oven may be different. so check the stuffed mushrooms for doneness, after they've been cooking for around 23 to 25 minutes.

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