Loading…

READY TO GET COOKING?

Explore and share our Savory Eats and Delicious Treats from Around the World!
Indulge Here!

Italian Sausage Stuffed Mushrooms

One dish that was decided to be put on the menu for the Thanksgiving dinner were stuffed mushrooms. The host wanted both veggie and meat stuffed mushrooms. My Corn and Capsicum Stuffed Mushrooms were a hit with the vegetarians. The meat version, Italian Sausage Stuffed Mushrooms, were also a hit! I got comments like “they taste like mini pizzas” and “absolutely delicious”!

BeFunky_IMG_2373.jpg

Italian Sausage Stuffed Mushrooms

Servings: 8 Servings

Total Time: 25 minutes

Ingredients:

3 Italian Sausages (uncooked, thawed) or 1 lb ground Italian Sausage

2 cups Capsicum (diced, small)

1 Package Mushroom Caps

6 Garlic cloves (minced)

3 leaves basil

3 strands cilantro

1 tsp Oregano (minced if fresh, or dried)

1 tsp Garlic Salt or Sea Salt

1 Tbsp White Wine Vinegar

2 tsp Cumin

1 tsp Olive Oil

1 tsp. Lemon or Lime Juice

1 cup Mexican Blend Shredded Cheese

Directions:

If you bought full mushrooms, then remove the stems and clean the centers to make a pocket to place the stuffing in. (if you want the mushrooms to have a browner shell after it’s cooked, glaze each mushroom top with melted butter before putting the stuffing in)

Preheat the oven to 350 degrees.

In a medium mixing bowl, add the garlic, vinegar, cumin, olive oil, basil, oregano, and cilantro. Then add the Italian sausage and capsicum. Mix well. Then add the lemon juice and salt.

Start stuffing the mushroom caps filling in every crack and leaving extra on top. (I overstuffed mine!)

Then place them into the oven and cook for 20 minutes.

BeFunky_IMG_2391.jpg

After the 20 minutes, pull the mushrooms out and sprinkle cheese on the top of each mushrooms (add however much you would like for each one).

Serve Hot!

BeFunky_IMG_2374.jpg

 

Italian Sausage Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Appetizer
Serves: 15
Ingredients:
  • 3 Italian Sausages (uncooked, thawed) or 1 lb ground Italian Sausage
  • 2 cups Capsicum (diced, small)
  • 1 Package Mushroom Caps
  • 6 Garlic cloves (minced)
  • 3 leaves basil
  • 3 strands cilantro
  • 1 tsp Oregano (minced if fresh, or dried)
  • 1 tsp Garlic Salt or Sea Salt
  • 1 Tbsp White Wine Vinegar
  • 2 tsp Cumin
  • 1 tsp Olive Oil
  • 1 tsp. Lemon or Lime Juice
  • 1 cup Mexican Blend Shredded Cheese
Directions:
  1. If you bought full mushrooms, then remove the stems and clean the centers to make a pocket to place the stuffing in. (if you want the mushrooms to have a browner shell after it’s cooked, glaze each mushroom top with melted butter before putting the stuffing in)
  2. Preheat the oven to 350 degrees.
  3. In a medium mixing bowl, add the garlic, vinegar, cumin, olive oil, basil, oregano, and cilantro. Then add the Italian sausage and capsicum. Mix well. Then add the lemon juice and salt.
  4. Start stuffing the mushroom caps filling in every crack and leaving extra on top. (I overstuffed mine!)
  5. Then place them into the oven and cook for 20 minutes.
  6. After the 20 minutes, pull the mushrooms out and sprinkle cheese on the top of each mushrooms (add however much you would like for each one).
  7. Serve Hot!

Leave a Reply

Rate this recipe: