Hot Italian Sausage Stuffed Mushrooms Recipe

Name: Hot Italian Sausage Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 whole White Mushrooms, Stems Removed And Cleaned With A Damp Cloth; 2 whole Hot Italian Sausages, Casings Removed; 1 whole Egg, Lightly Beaten; 1/2 cups Breadcrumbs; 1- 1/2 Tablespoon Oil, Divided; 2 cloves Garlic, Finely Chopped; 1 Tablespoon All-purpose Flour; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1- 1/2 cup Beef Broth; 1 teaspoon Worcestershire Sauce

Servings: persons

24 whole White Mushrooms, Stems Removed And Cleaned With A Damp Cloth
2 whole Hot Italian Sausages, Casings Removed
1 whole Egg, Lightly Beaten
1/2 cups Breadcrumbs
1- 1/2 Tablespoon Oil, Divided
2 cloves Garlic, Finely Chopped
1 Tablespoon All-purpose Flour
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1- 1/2 cup Beef Broth
1 teaspoon Worcestershire Sauce

1
1.
2
Preheat oven to 350 degrees F. Prep mushrooms (remove stems, clean with a damp cloth).
3
2.
4
To a large bowl, add sausage, egg and breadcrumbs.
5
Mix with hands until ingredients are evenly combined.
6
Wet your hands and roll sausage mixture into 24 small balls.
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(Less than 1 inch in diameter) 3.
8
To a large skillet, add 1 tablespoon of oil and heat to medium high.
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Add sausage balls to pan and cook until brown, about 5 minutes.
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(Every side does not have to be golden).
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This can be done in two batches.
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4.
13
Line two baking sheets with mushrooms.
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Lightly coat each mushroom with a small amount of oil.
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Place one sausage ball on top of 1 mushroom until all mushrooms are topped.
16
Bake in oven for 15 minutes, or until sausage is no longer pink inside.
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5.
18
Meanwhile, make gravy.
19
Heat the same skillet (the one you cooked the sausage balls in) to medium heat.
20
To the remaining oil in the skillet, add chopped garlic and saute for 1 minute.
21
Add flour and generous amounts of salt and pepper.
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Cook flour mixture, stirring constantly with whisk, until golden brown (about 10 minutes).
23
Slowly, add beef broth and Worcestershire sauce.
24
Bring mixture to a boil, then turn heat to low and allow to simmer until thickened (about 10 minutes).
25
Serve over mushrooms or on the side as a dipping sauce.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 whole White Mushrooms, Stems Removed And Cleaned With A Damp Cloth, 2 whole Hot Italian Sausages, Casings Removed, 1 whole Egg, Lightly Beaten, 1/2 cups Breadcrumbs, and more.

Yes, Hot Italian Sausage Stuffed Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Italian Sausage Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions