MaMa’s Italian Stuffed Mushrooms

Stuffed Mushrooms

MaMa’s Italian Stuffed Mushrooms


Wonderful ! Mom could never make enough of these because we would eat them as they came out of the oven.
  • 16 large fresh button mushrooms (or 30 smaller ones)
  • ½ pound sweet Italian sausage
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • ¼ cup Italian seasoned bread crumbs (can use panko)
  • ½ teaspoon Italian herb seasoning
  • 2 tablespoons minced parsley
  • ¼ cup grated Parmesan cheese
  • ¼ cup water

  1. Clean mushrooms by wiping them off with a wet cloth.
  2. Remove stems and finely chop, set aside.
  3. Place the mushroom caps in a baking dish large enough to hold all the mushrooms. Set aside.
  4. Remove casing from sausage.
  5. In a large skillet, add a tablespoon of oil over medium heat. Add the sausage, breaking it up with the back of a wooden spoon. Cook the sausage for about 10 minutes, stirring frequently, until it is browned. Remove the sausage and reserve.
  6. Add more oil, if needed, then cook the finely chopped mushroom stems and garlic for about 3 minutes, until they are softened. Remove skillet from heat adding sausage, parsley, bread crumbs, and Italian seasoning, and parmesan cheese. Cool slightly.
  7. Fill mushroom cavity with mixture rounding up tops and put in a shallow baking pan.
  8. Put water in bottom of pan.
  9. Bake in a preheated, moderate oven at 350 degrees for about 20 minutes.
  10. Makes 8 servings.


About LindaS

Love to cook and share my culinary experiences. This blog is filled with recipes that were used by my mother and grandmother for 60 years or more. Lived in Dallas, Texas my entire life.
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