Go Back

Stuffed Mushrooms

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12 servings


  • 24 mushroom caps about 2 inches in size
  • 1/3 pound mild italian sausage
  • 1/4 cup chopped fresh parsley
  • 4 cloves garlic
  • 2 shallots
  • 2 tablespoons extra virgin olive oil divided
  • salt


  • Preheat oven to 325 degrees
  • Preheat large skillet on medium heat.
  • Wash and pat dry mushrooms. Remove stems and set aside.
  • Finely chop mushroom stems, shallots, garlic, and parsley.
  • Add 1 tbsp evoo to your skillet. Toss in shallots and garlic. Cook 3 minutes.
  • Add sausage to skillet and cook for 5 minutes.
  • Add chopped mushroom stems and cook another 5 minutes or until sausage is cooked completely.
  • Lightly coat your pan with olive oil. Then place mushrooms open side up. Lightly coat with olive oil and sprinkle with salt.
  • Fill each mushroom with one tablespoon-ish amount of sausage mixture. Place in the oven for 25 ish minutes. Until mushrooms are soft and sausage has lightly browned on top.