Why You’ll Love This Recipe

Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage are a savory, flavor-packed appetizer or side dish that combines hearty sausage, tangy sundried tomatoes, and a cheesy filling inside tender mushroom caps. Perfect for parties, holidays, or as a gourmet snack, these mushrooms offer an irresistible combination of textures and rich Italian flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white button or cremini mushroomssweet Italian sausagesundried tomatoes (packed in oil)garliconioncream cheesefresh parsleyParmesan cheesebreadcrumbsolive oilsalt and pepper

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.

Heat olive oil in a skillet over medium heat. Add chopped mushroom stems, diced onion, and minced garlic. Sauté until softened.

Add the sausage, breaking it apart with a spoon, and cook until browned and fully cooked.

Stir in chopped sundried tomatoes and cook for another minute. Remove from heat and let cool slightly.

In a mixing bowl, combine the sausage mixture with cream cheese, grated Parmesan, chopped parsley, salt, and pepper. Mix well.

Spoon the filling into each mushroom cap and arrange them on the baking sheet.

Sprinkle the tops with breadcrumbs and a bit of extra Parmesan.

Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.

Let cool for a few minutes before serving.

Servings and timing

This recipe yields about 20 stuffed mushrooms.Preparation time: 20 minutesCooking time: 25 minutesCooling time: 5 minutesTotal time: 50 minutes

Variations

Use hot Italian sausage for a spicy kick.

Substitute goat cheese for cream cheese for a tangier flavor.

Add chopped spinach or kale for a boost of greens.

Top with mozzarella before baking for extra cheesiness.

Make it vegetarian by using plant-based sausage or lentils.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for about 30 seconds per mushroom.Freezing is not recommended as the texture of the mushrooms may become watery.

FAQs

Can I prepare these ahead of time?

Yes, assemble the mushrooms up to a day in advance and store them in the fridge. Bake just before serving.

What kind of mushrooms should I use?

White button or cremini mushrooms work best due to their shape and size.

Do I have to use cream cheese?

Cream cheese helps bind the filling and adds creaminess, but ricotta or mascarpone can also work.

Can I grill these instead of baking?

Yes, place them on a grill-safe tray and grill over indirect heat for about 15 minutes.

How do I keep the mushrooms from getting soggy?

Avoid washing them under water. Instead, wipe them clean and don’t overfill with oil-based ingredients.

Are these gluten-free?

Use gluten-free breadcrumbs to make the recipe fully gluten-free.

Can I make these in an air fryer?

Yes, cook them at 350°F (175°C) for about 10-12 minutes.

What should I serve them with?

These pair well with pasta, salad, or as a starter for an Italian-themed meal.

Can I freeze the filling?

Yes, the filling can be made ahead and frozen for up to a month. Thaw before using.

Do kids like these?

They’re usually a hit, especially if made with mild sausage and cheese.

Conclusion

Italian Stuffed Mushrooms with Sundried Tomatoes & Sausage are a crowd-pleasing dish that’s easy to make and bursting with flavor. Whether you’re hosting a gathering or craving a savory snack, these stuffed mushrooms are sure to satisfy. Their bold, cheesy filling and juicy mushroom base make them an irresistible favorite.