Stuffed Mushrooms

I know what you’re thinking.

“Ooooh, stuffed mushrooms! Finally, a vegetarian appetizer! I wonder if it’s healthy…”

I’m sorry, sweet friend, but today is not the day for vegetarian or healthy appetizers.

While I have a soft spot for those and other fun veggies (remember, I’m the girl who wants to make cabbage sexy), today we are talking about roasted mushrooms stuffed with sausage, two kinds of cheese, and crunchy breadcrumbs. 

The only thing green about this are the little flecks of parsley. And the only healthy thing we are discussing today is my appetite.

After all, Thanksgiving is just a few days away.  And if I’m not mistaken, that’s a day for stuffing. Stuffing turkey, stuffing mushrooms, stuffing yourself full of warm holiday dishes.

These poppers are white mushrooms caps filled with a mixture of spicy Italian sausage, ricotta cheese, parmesan cheese, and crispy Panko breadcrumbs. You’ll get spicy, creamy, umami, and meaty in one bite. Or two bites, since I used pretty big mushrooms.

If you’re still thinking of a new stuffing recipe, this stuffing isn’t just for mushrooms, either.  You can use it to stuff chicken, turkey, pork loin, zucchini, eggplant. You don’t even have to use it as stuffing. You can just eat a small bowl for a snack. I won’t judge. (Please don’t judge me.)

But if you insist on a healthy vegetarian dish that’s perfect for Thanksgiving, may I suggest The Best Thanksgiving Side Ever?

Butternut squash, Brussels sprouts, shallots, and garlic are roasted in a sweet and spicy maple syrup dressing. It’s a sure crowd-pleaser.

But so are these stuffed mushrooms…

Stuffed Mushrooms


20 oz fresh large white mushrooms
1/4 cup extra virgin olive oil
1/2 lb spicy Italian sausage, removed from casings
2 garlic cloves
2/3 cup Panko breadcrumbs (you can substitute Italian-flavored breadcrumbs)
1/2 cup ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh Parsley
salt and pepper to taste


  1. Preheat oven to 325 F.
  2. Give your mushrooms a quick cleaning by using a damp paper towel to wipe each mushroom to remove dirt. You can also rinse in water and pat dry with paper towels. Remove the stems from mushrooms and chop finely. Set aside.
  3. Place the mushroom caps in a lined baking sheet, and brush them with 2 tablespoons olive oil.
  4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage, separating and crumbling it. Cook for 8-10 minutes, until browned. Add the chopped mushroom stems and garlic, and cook for another 2-3 minutes, stirring frequently. Add breadcrumbs and mix until well combined with the other ingredients. Fold in ricotta, then turn off heat and add Parmesan, parsley, salt, and pepper.
  5. Fill each mushroom cap generously with the stuffing mixture. Arrange mushrooms in a baking pan or baking dish, and bake for 45 minutes, until tops are golden brown and crusty.

adapted from an Ina Garten recipe

Have a wonderful Thanksgiving week, everyone!



27 Responses to “Stuffed Mushrooms”

  1. #
    Erica @ In and Around Town posted November 24, 2013 at 8:34 pm

    Wow, these look delicious! Stuffed mushrooms are one of my favorite appetizers. I believe my mom is bringing some for Thanksgiving!

  2. #
    Happy Valley Chow posted November 24, 2013 at 8:47 pm

    What a great recipe! Perfect appetizer for Thanksgiving, can’t wait to try :)

    Happy Blogging!
    Happy Valley Chow

  3. #
    Monica posted November 24, 2013 at 9:33 pm

    There is definitely room for all kinds of deliciousness and your mushroom caps sound awesome. A plate of these would clear in a heartbeat at my house!

  4. #
    Sacha posted November 24, 2013 at 11:05 pm

    Stuffed mushrooms are the ultimate crowd-pleaser—especially when they’re stuffed with all of that good, um, stuff :).

  5. #
    yummychunklet posted November 24, 2013 at 11:39 pm

    Savory and delicious looking appetizers!

  6. #
    Colleen @ Culinary Colleen posted November 25, 2013 at 2:01 am

    Thanksgiving is definitely not the time to try to be healthy! We almost always have at least one type of stuffing plus stuffed mushrooms…there can never be too much stuffing :)

  7. #
    Katrina @ Warm Vanilla Sugar posted November 25, 2013 at 9:50 am

    I love stuffed mushrooms and this recipe is awesome! Yum!

  8. #
    Megan posted November 25, 2013 at 3:18 pm

    Happy Thanksgiving week! These mushrooms look tasty. I always make mine with sausage, ground pork, spinach, onions, bread crumbs, and cheese.

  9. #
    Taryn posted November 25, 2013 at 4:07 pm

    These look so very delicious, and on this frigid day I could go for a whole plateful of these, nutrition facts aside! Plus, I think we could all use the extra energy just to stay warm!!

  10. #
    Choc Chip Uru posted November 25, 2013 at 6:02 pm

    Healthy and super delicious recipe :D
    Perfect appetiser!


  11. #
    Meghan M. (@TraveleatloveMM) posted November 25, 2013 at 6:53 pm

    These look like a perfect appetizer (with a glass of Champagne, of course)!

  12. #
    val posted November 25, 2013 at 10:11 pm

    I love stuffed mushrooms and this is a perfect recipe.

  13. #
    Joanne posted November 26, 2013 at 6:52 am

    My brother is usually the one who makes stuffed mushrooms so they are never vegetarian – I’m used to it!

  14. #
    bellini posted November 26, 2013 at 2:26 pm

    I can’t think of anything better at the moment than these cheesy, sausage stuffed shrooms. You are in advertising and I am sold:D

  15. #
    Ashley @ Wishes and Dishes posted November 26, 2013 at 3:53 pm

    I could make a whole meal out of just these mushrooms!

    • #
      Bianca Garcia posted November 26, 2013 at 4:45 pm

      Oooh yes! I love a meal made out of just appetizers, too.

  16. #
    Vicky and Ruth @ May I have that recipe? posted November 26, 2013 at 9:20 pm

    Great recipe, perfect finger food!

  17. #
    Erin | The Law Student's Wife posted November 27, 2013 at 2:00 am

    Love love stuffed mushrooms. We have them every Thanksgiving, and reading this post got me so excited to have them again!

  18. #
    Barbara posted November 27, 2013 at 8:11 am

    Those stuffed mushrooms look delicious! All my favorite flavors. And not just for Thanksgiving, either.
    Great post and a Happy Thanksgiving to you!

  19. #
    the Squishy Monster posted November 30, 2013 at 11:56 pm

    I feel like sausage is a necessity when it comes to stuffed shrooms and so appreciate that they’re in your recipe….YUM!

  20. #
    MaryLou Roberts posted December 2, 2013 at 10:34 am

    These look wonderful! If some are insistently vegetarian, this recipe would be good with a vegetarian sausage (and maybe extra hot red pepper) but you have to use a moist sausage preparation like Gimme Lean, not a dry one.

    • #
      Bianca Garcia posted December 2, 2013 at 11:06 am

      Thanks, MaryLou! I haven’t tried Gimme Lean yet, but I do like the soy chorizo from Trader Joe’s.

  21. #
    Sarah & Arkadi posted December 4, 2013 at 10:54 am

    Stuffed mushroom are great! Excellent bites! Never fails!

  22. #
    honeywhatscooking posted December 4, 2013 at 5:12 pm

    These look so delicious.. I usually make a veg version since I don’t eat sausage. I hear ya.. this time of year is just about eating!!!

  23. #
    grace posted December 5, 2013 at 5:18 am

    miracle of miracles (tis the season, i guess), you’ve made mushrooms appealing to me! :)

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