Italian Stuffed Mushrooms – a delicious recipe with portabella mushrooms, Italian sausage, onion, garlic, kosher salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 375u00b0F.
2
Line a small baking sheet with foil.
3
Scrape out the dark gills from the underside of the mushrooms and trim the stem off.
4
In a small skillet, brown Italian sausage with chopped onion, garlic, salt and pepper, crumbling well.
5
Add water and tomato paste and stir until blended.
6
Simmer over low heat until mixture thickens and is fairly dry.
7
Place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides.
8
Top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top.
9
Bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.
563
kcal
Calories
31
g
Fat
38
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 small portabella mushrooms, 1/2 lb bulk Italian sausage, 1/4 cup chopped onion, 3 garlic cloves, minced, and more.
Yes, Italian Stuffed Mushrooms falls under the Snacks & Appetizers 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.
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