Easy Italian Stuffed Mushrooms

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Get ready for a taste of Italy with our Italian stuffed mushrooms. These bite-sized wonders are filled with a delightful mix of sweet Italian sausage, breadcrumbs, herbs, and creamy cheese, all baked to crispy perfection. Whether you’re hosting a gathering or simply want a delicious appetizer or side dish, these Italian stuffed mushrooms are sure to impress.

Italian stuffed mushrooms are one of those go-to easy appetizer recipes you’ll find yourself making for all of your gatherings or even just a simple night at home. They take only 15 minutes to prep and are a great recipe for the kiddos to help with because they are so easy. 

What type of mushrooms for stuffed mushrooms?

The best mushrooms for stuffed mushrooms are firm varieties that can hold the filling without becoming too soft during baking. White button mushrooms and baby bella mushrooms are small and work well for bite-sized finger foods, while cremini mushrooms offer a bit more flavor and are also great for smaller bites.

Large portobello mushrooms can be used for a heartier, more substantial stuffed mushroom in a pinch but I prefer the smaller bite-sized mushrooms for Italian stuffed mushrooms, you could also try baby portobellos if needed.

How do you clean mushrooms?

Use a damp paper towel or a clean kitchen cloth to gently wipe the mushrooms. This is suitable for most mushrooms and helps remove any dirt or debris without saturating them with water. You want to avoid rinsing the mushrooms if possible as they absorb water and affect their texture.

Ingredients

• mushrooms
• olive oil
• balsamic vinegar
• mild Italian sausage
• green onion
• garlic
• panko breadcrumbs
• mascarpone cheese
• parmesan cheese
• salt
• fresh parsley for garnish if desired

Step by step

1. Preheat your oven to 325°F.
2. Remove mushroom stems using a small spoon.
3. Marinate the mushroom caps in a bowl with 3 tablespoons of olive oil and balsamic vinegar; ensure they are well coated.
4. Heat the remaining olive oil in a medium skillet over medium heat. Cook sausage for about 5-6 minutes, breaking it up with a wooden spoon.

5. Add scallions and garlic to the sausage; cook for an additional 1-2 minutes.
6. Stir in panko crumbs and mascarpone cheese until cheese is softened and combined.
7. Quickly mix in parmesan and transfer the stuffing mixture to a bowl.
8. Place mushrooms in an 11×13 baking pan and generously stuff them with the creamy sausage filling.
9. Bake for 40 minutes or until golden brown.

Variations and substitutions

• use Italian bread crumbs instead of panko
• substitute cream cheese for the mascarpone
• replace the sweet sausage with spicy Italian sausage or add red pepper flakes to spice them up

Storage

Store stuffed mushrooms in the refrigerator in an airtight container up to 3 days. If you are stacking them in the container add a layer of parchment paper between them so they don’t stick together.

These are a great appetizer to be made ahead of time. You can refrigerate unbaked stuffed mushrooms for up to 24 hours before baking or freeze them for up to 3 months prior to baking. I do not recommend freezing them after baking as the mushrooms tend to get mushy when thawed.

If you try this recipe please comment and rate it below, I love hearing from you!

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