Spicy Sausage-Stuffed Mushrooms

Recipe: Spicy Sausage-Stuffed Mushrooms

Makes : about 2 dozen mushrooms | Appetizers/Snacks
The mushrooms will shed a fair amount of liquid as they cook; give them a preliminary roasting to avoid diluting the stuffing. If you're taking the stuffed mushrooms to a party, assemble them on a baking sheet at home and then pop them in your host's oven (ask ahead) for the final cooking. If possible, buy your sausage directly from the meat counter so you can confirm that it's gluten free with the butcher.


  • 1 pound white mushrooms, about 1 1/2 inches in diameter, stems removed and reserved
  • 1 tablespoon olive oil, plus more for drizzling
  • 1/4 pound spicy Italian pork sausage (make sure it's gf)
  • salt
  • 1/2 cup shredded smoked mozzarella, smoked gouda, or regular mozzarella cheese (divided)
  • 1 tablespoon minced fresh basil, for serving (optional)


  • Preheat the oven to 425°. Put the mushrooms, rounded-side up, on a foil-lined baking sheet. Drizzle with olive oil. Roast the mushrooms until they shed some of their liquid and turn golden, about 10 minutes (larger mushrooms will take a few minutes longer). Remove the pan from the oven and let the mushrooms stand for at least 10 minutes. (You can do this several hours ahead. Once the mushrooms cool, cover the pan with plastic wrap and leave at room temperature.) Wipe any accumulated liquid off the baking sheet.
  • Meanwhile, finely chop the mushroom stems. In a medium frying pan, heat the 1 tablespoon oil over medium high heat. Cook the mushroom stems, stirring occasionally, until they lose their liquid and turn brown, about 5 minutes. Make sure the pan is dry; you do not want extra moisture. Add the sausage and cook, using a wooden spoon to break the sausage into very small pieces, until it loses its pink color, about 3 minutes. Stir 1/4 teaspoon salt into the sausage mixture. Remove the pan from the heat and stir in 1/4 cup of the cheese.
  • Flip the mushrooms over on the roasting pan so that the hollowed side is facing up. Sprinkle the inside of the mushroom cap with salt. Using a teaspoon, heap some of the filling onto each mushroom. Sprinkle the remaining 1/4 cup cheese over the mushrooms. Bake until the filling and mushrooms are hot, 5 to 10 minutes. Remove from the oven and sprinkle the basil over the top.

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