Italian Stuffed Mushrooms
These Italian Stuffed Mushrooms are a quick and easy appetizer or even side dish. Stuffed with sausage and parmesan then baked in a little white wine, they are truly the best stuffed mushroom recipe.
I first tried Stuffed Mushrooms when my friend made them in Canada and I was hooked. To tell the truth we love mushrooms in this family.
From stir fries to Pizza to Fast and Easy Appetizers and even a Delicious Mushroom Spread to even in our Lasagna and Roast Pork.
I have made these mushrooms three times now, with two different mushrooms. The first time I made them with the Classic White Champignon Mushrooms and the other two times with a Brown Champignon Mushroom.
Naturally we are split on the preferred mushroom. I like the Classic White and the Italian and our daughter prefer the Brown.
If you like a stronger more pronounced taste then go with the Brown. I prefer the softer more delicate taste. Either one and they are delicious.
Recipe Ingredients
- Mushrooms – whole fresh mushrooms not frozen
- Salt
- Pepper
- Sausage – Italian mild or spicy
- Parmesan cheese – freshly grated is always best
- Olive oil
- Garlic – minced fresh garlic
- Parsley – freshly chopped Italian parsley also known as flat-leaf
Best mushrooms to use
If you can’t find whole fresh white button mushrooms or cremini mushrooms, you may find them in your grocery store labeled as “baby bella” mushrooms or whole brown mushrooms.
How to make Stuffed Mushrooms
Pre-heat the oven. Line a baking sheet or baking dish with parchment paper, lightly brush with 1-2 teaspoons olive oil. Clean and hollow out the mushrooms, chop the stems into small pieces.
In a blender add the chopped mushroom stems, salt and pepper. Blend until almost smooth but still a little lumpy.
Remove the sausage from the casing and break into small pieces, place in a medium bowl add the mushroom mixture, Parmesan Cheese, olive oil, garlic and chopped parsley. Mix to combine well.
Fill the mushroom caps with the stuffing, place on the prepared baking pan. Drizzle the mushrooms with the remaining olive oil and sprinkle with the remaining Parmesan Cheese.
Pour the white wine on the bottom of the pan and bake. Serve immediately.
How to clean mushrooms
It is not a good idea to clean mushrooms with water because they absorb the water which will make them soggy.
But if they are very dirty and water is a must make sure to lay them on paper towels in order to absorb as much water as possible, and make sure you don’t soak them in the water. Cook then stuff and bake them immediately. If they aren’t that dirty then just clean them with a dry or if necessary damp paper towel or a pastry brush.
What other cheese can I use?
If you prefer you could substitute the Parmesan cheese with Fontina, gruyere or even cheddar cheese.
What wine is good for cooking with?
A dry white wine is usually best for cooking. Pinot Grigio, Sauvignon Blanc, and Chardonnay would make nice choices.
As wine cooks, the alcohol evaporates, however if alcohol is a concern for you, you can substitute chicken, beef, or vegetable stock for the wine.
Why are my stuffed mushrooms rubbery?
If you soaked your mushrooms in water, they can become rubbery when baked. As they bake, steam from that extra water can make the mushrooms chewy and rubbery. Try to avoid this by washing properly and avoiding water as much as possible. Dry thoroughly before baking.
Is it ok to use pre-shredded cheese from the store?
I don’t recommend pre-shredded cheese if you can avoid it. A lot of pre-shredded cheese contains preservatives that don’t allow the cheese to melt as nicely as freshly grated. A block of cheese can be grated by hand in just a few minutes for this recipe.
And there you have a delicious recipe for Italian Stuffed Mushrooms. I hope you enjoy them as much as we do. Buon Appetito!
More Mushroom Recipes
- Easy Italian Marinated Mushrooms
- Creamy Pasta Boscaiola
- Easy Italian Mushroom Fettuccine
- Mushroom Puff Pastry Appetizers
Italian Stuffed Mushrooms
Ingredients
- 14 whole fresh button or cremini mushrooms
- ¼ teaspoon salt
- 1-2 dashes pepper (black or white)
- 2 large Italian Sausages (spicy or mild) 180 grams
- 4 tablespoons freshly grated parmesan Cheese (divided) 20 grams
- 4½ tablespoons olive oil (divided) 54.8 grams
- 1 clove garlic minced
- ¼ cup fresh parsley minced
- ¼ cup white wine
Instructions
- Pre-heat oven to 375F (190C). Line a baking pan (11×7 inches / 28×18 cm) with parchment paper, lightly brush with 1-2 teaspoons olive oil.
- Clean and hollow out mushrooms, chop the stems into small pieces.
- In a blender add the chopped stems, salt and pepper. Blend until almost smooth but still a little lumpy.
- Remove the sausages from the casing and break into small pieces, place in a large bowl, add the mushroom mixture, 3 tablespoons freshly grated Parmesan Cheese, 2 tablespoons olive oil, garlic and the chopped parsley. Mix with a spoon or spatula to combine well.
- Fill mushrooms with the filling, place the stuffed mushrooms on the prepared baking pan. Drizzle with remaining olive oil and sprinkle with remaining Parmesan Cheese. Pour the white wine on the bottom of the pan and bake for approximately 20 minutes. Serve immediately. Enjoy!
Notes
Nutrition
This recipe has been adapted from (il giornale) La Cucina di Grand Hotel (La Cucina Invernale). Updated from December 27, 2016.
Also, my comment like the rest ,
Delicious!!
Hi Lydia, thanks so much, glad you enjoyed them. Take care!
This was delicious! A huge hit at my dinner party. My guests asked for the recipe. Thank-you so much!
Hi Soula, thanks so much, glad everyone enjoyed them. Take care!
I made this for a dinner party as an appetizer. OMG!! it was absolutely delicious!! There were none left!
Hi Soula, thanks so much, so glad everyone enjoyed them. Take care!
Absolutely delicious!! I will always use this recipe. Thanks so much for sharing.
Hi Patricia, thanks so much, so glad you liked them. Take care!
I made these during the holidays and they were very well received. In fact, I had one guest say that they could make a meal of them and eat them all up. A nice hot appetizer to balance out a charcuterie board.
Hi Annie, thanks so much, so glad everyone enjoyed them. Take care and have a great weekend!
Can I use cremini mushrooms
Thank you
Hi Carmen, yes you can use cremini mushrooms. I hope you like it. Let me know. Take care!
Can’t wait to make these but I have ground mild Italian Sausage in my freezer that I got in the meat department. I always keep some in the freezer as I use it for so many recipies. So – can I use that or do I have to use the sausages with casings? Thanks for posting this recipe.
Hi Kathi, oh yes you can use the ground Italian Sausage in the freezer. That’s fine. Let me know how it goes. Happy New Year.
Can these be made up and frozen before baking?
Would like to make these for Thanksgiving…it sure will help if I could prep and freeze.
Enjoy your recipes!!!
Hi Maryk, yes they can be frozen before baking, better to do it before they are baked, because cooked mushrooms don’t hold up well in the freezer. Thanks so much so glad you enjoy the recipes.
These look delicious! I love stuffed mushrooms and may have to make these soon. Sadly, I am the only mushroom lover in my house…but maybe that means more for ME!
Thanks Heidi, lucky you, we love them so I never get very many. Have a great New Year.