Stuffed mushrooms with sausage and cheese | Easy appetizer recipe.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds cheesy flavor with fewer calories.

Italian sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often cheaper.

Wipe the mushrooms with a wet paper towel to clean them instead of washing them.

Use a small spoon to remove the stems from the mushrooms and place them in a bowl.

Hollow out the mushrooms to create more space for stuffing.

Place the hollowed mushrooms on a cookie sheet.

Chop the mushroom stems into small pieces by hand or with a knife.

Heat about 1/4 cup of extra virgin olive oil in a skillet over medium heat.

Add chopped onion to the skillet and sauté until translucent.

Add the Italian sausage to the skillet, breaking it apart into small chunks as it cooks.

Season with salt and black pepper while cooking the sausage.

Add white wine to the skillet and increase the heat to high to evaporate the water released by the mushrooms.

Stir in the breadcrumbs and mix well, adding more olive oil if the mixture seems dry.

Remove the skillet from heat and let the mixture cool before adding the cheeses.

Stir in shredded mozzarella, provolone, and romano cheese until well combined.

Stuff each mushroom cap with the sausage and cheese mixture, pressing it down slightly.

Drizzle a little olive oil over each stuffed mushroom.

Preheat the oven to 375°F (190°C) and bake the stuffed mushrooms until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens