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.
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.
- Mushrooms – whole fresh mushrooms not frozen
- 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 for approximately 20 minutes. 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.
How to store stuffed mushrooms
Store the stuffed mushrooms either covered well in plastic wrap or in an airtight container in the fridge. They will keep for up to 3 days. The longer they sit the soggier they may become. You can reheat them in the microwave, low oven or even an air fryer.
Can they be frozen?
They should not be frozen after baked because they may become soggy after thawing, but they can be frozen before baking. Place the unbaked stuffed mushrooms in a freezer container. They will keep in the freezer for up to 3 months.
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
- 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
- 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!
This recipe has been adapted from (il giornale) La Cucina di Grand Hotel (La Cucina Invernale). Updated from December 27, 2016.