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Sausage Stuffed Mushrooms

Posted by Denise on October 17, 2012

sausage stuffed mushrooms in blue baker
A silky creamy sausage and pepper stuffing fills firm earthy mushroom caps to make these delectable Sausage Stuffed Mushrooms.

Bite into these Sausage-stuffed Mushrooms and the first thing that registers is the slightly firm texture and earthy flavor of the mushroom cap, then the surprisingly creamy sausage stuffing explodes on your tongue. It’s hard to stop eating these wonderful appetizers!

These tasty bites are easy to make up before an event ready to be baked up and served hot during the dinner or party without taking hardly any time away from our guests. When we have a party, people like to gather in our kitchen and talk to us as we pop trays of food in and out of the oven. I think it’s because they get first grab at the goodies when we pull them out! Smart of them, actually. It makes the party even more fun when people are gabbing and watching to see what we are serving next. And from our end, it’s nice to be talking and enjoying our friends as we watch them light up when a fresh batch of food is ready.

We found this wonderful recipe in the Carmine’s Family-Style Cookbook. I altered it slightly to make it easier and because of what I had in the cupboards. I have been trying several recipes in this cookbook and I’m impressed with the food.  Evidently, Carmine’s are family-owned restaurants in New York City where their homemade food is served family-style. If this is an unfamiliar term, family-style is where large bowls of food are passed around the table and everyone shares from the bowl, just like you would do at home during family meals. In the interest of full disclosure, I do not know anyone associated with the restaurant and I have never eaten there. I recently purchased the cookbook and we are enjoying the recipes.


 Printer friendly recipe without photos 


Sausage Stuffed Mushrooms



 sausage stuffed mushrooms ingredients

 Sausage Stuffed Mushrooms ingredients.



Serves 4 to 6 (makes 10 filled mushroom caps)







large white mushrooms, each about 2 inches in diameter


cup plus 2 tablespoons olive oil


ounces fennel sausage, in bulk with casings removed


cup finely chopped green peppers, one large or 2 small ones


tablespoon chopped garlic


cup dry bread crumbs


cup chicken stock


tablespoons grated Romano cheese


large sweet vinegared red or green cherry peppers or a combination of both, chopped




1.   Wipe the mushroom caps clean and remove the stems. Pick out the best 10 mushroom caps and gently break their stems out from the caps. Finely chop the remaining mushrooms and the stems from the caps you will stuff.

sausage stuffed mushrooms removing stems


2.   Pour ¼ cup of the olive oil in a large skillet over medium-high heat and once heated, cook the sausage until it is browned, approximately 4 to 5 minutes. Break the meat up as it browns so that it remains crumbly in texture.

3.   While the sausage is still in the skillet, mix in the green peppers, garlic, and chopped mushrooms. Once you add the mushrooms, they will release quite a bit of liquid. This is normal. Over high heat, cook the mixture while stirring to keep it from sticking, for 8 to 10 minutes or until it is browned and the mushroom juice has evaporated.

4.   After the juice has evaporated, add the bread crumbs and the chicken stock to the pan. Reduce the heat to medium and stir in the cheese. Mix in the chopped pickled peppers and remove the pan from the heat. Allow the sausage mixture to cool for 15 to 20 minutes.

 sausage stuffed mushrooms preparing peppers sausage stuffed mushrooms adding peppers


5.   Once the sausage mixture is cool enough to handle, fill the reserved mushroom caps with a heaping rounded top of the sausage mixture, about 1 to 1 ½ tablespoons of the filling. If you are making Sausage-Stuffed Mushrooms ahead of time, go ahead and fill the mushroom caps with sausage stuffing, then cover them and refrigerate until about 15 minutes before you want to bake them. At that point, continue on with the instructions. If you are baking them right away, fill the mushroom caps and place them in a baker or on a baking sheet that has sides. Leave enough room between each cap so that they do not touch.

 sausage stuffed mushrooms filling mushrooms


6.   Preheat the oven to 4000 F. Drizzle the remaining 2 tablespoons of olive oil evenly over the filled mushroom caps. Add more grated Romano cheese on top if you like. Bake them until the mushroom caps are tender, about 15 to 20 minutes. When done place the caps on your serving plate and spoon the pan juices over them. Serve warm.

 sausage stuffed mushrooms done in baker


sausage stuffed mushrooms on green plate



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