Stuffed Mushrooms

Stuffed Mushrooms

We developed this recipe to make an easy but delicious appetizer for our NYE celebration. You can use any type of sausage or meatless sausage and choose the herbs you like best. They are absolutely delicious with a glass of Prosecco. You only need one of your fresh eggs for these tasty mushrooms. As always, we include our gluten and dairy free alternatives.


8 oz of sausage or meatless sausage

3 garlic cloves, minced

24 mushrooms at least 2″ in diameter, washed, stems trimmed, removed and well chopped – we like cremini, porcini, or button mushrooms

3 tablespoons chopped fresh herbs, including thyme, oregano, parsley, rosemary, or sage

1 lightly beaten egg

2 tablespoons fine breadcrumbs – we used Schar gluten free bread crumbs

1/4 cup finely grated cheese or non dairy cheese – we used Violife dairy free Parmesan

Salt and Pepper to taste

Olive Oil


Preheat oven to 375 F.

In a large skillet, add a generous splash of olive oil and cook sausage over medium heat. Break up large of chunks or sausage as you stir, cooking for 5-7 minutes.

Add garlic and mushrooms stems to the skillet and continue to cook, stirring as necessary. Add salt and pepper and cook for another 5 minutes or so. Remove from heat and stir in herbs. Set aside to cool or 10 minutes.

Add breadcrumbs, cheese, and beaten egg to the sausage mixture. Stir to thoroughly combine and add more salt and/or pepper to taste.

Place mushroom caps cavity side up on a foil lined baking sheet. Stuff with the sausage mixture, making sure you press filling into each cap with the back of a spoon. Drizzle lightly with olive oil.

Bake at 375 F for about 30 minutes. Mushrooms are finished when they are tender and the filling is all the way cooked and has browned on the top. Serve and enjoy!

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