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Sausage Stuffed Mushrooms
  • Prep
  • Total
  • Serving

Sausage Stuffed Mushrooms


  • 35-40 medium size button mushrooms, wiped clean
  • 2 tablespoons of olive oil
  • ½ cup small diced peeled yellow onion
  • ½ cup small diced red bell pepper
  • ½ cup small diced green bell pepper
  • 2 finely minced cloves of garlic
  • 6 ounces of loose Italian sausage
  • ¾ cup breadcrumbs
  • ¾ cup Stella® Shredded Parmesan cheese
  • 2 whisked large eggs
  • salt and pepper to taste


Preheat the oven to 350°.

Remove the stems from the button mushrooms and place the mushrooms cap side down on a cookie sheet tray lined with parchment paper. Set aside.

Add the oil to a large frying pan over medium-low heat and cook the onions, peppers, and garlic for 5-7 minutes.

Next, add in the sausage and cook until it is cooked through and into small bite size pieces, about 5 minutes.

Mix in the breadcrumbs, parmesan cheese, eggs, and salt and pepper until completely combined.

Evenly stuff the mushrooms with the sausage mixture forming a cap overtop of the stemmed mushrooms.

Top off with a little extra breadcrumbs and shredded parmesan cheese and bake at 350° for 20-25 minutes or until browned and cooked through.