Baked Italian Sausage and Parmesan Stuffed Mushrooms

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  • 14 medium size mushrooms (white or brown)
  • 2 Italian Sausages 180 grams
  • 4 tablespoons olive oil (divided) 54.8 grams
  • 4 tablespoons Parmesan Cheese (divided) 20 grams
  • 1/4 cup white wine (dry) 59 grams
  • 1 clove garlic minced
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt 1.4 grams
  • pepper to taste


  • Pre-heat oven to 390°F (200° Celsius).  Line a baking pan with parchment paper (wet and wring out parchment paper before lining baking pan).Clean and hollow out mushrooms, chop the stems into small pieces.In a blender add the chopped stems and a 1/4 teaspoon salt and a dash of pepper (or more if desired).  Blend until almost smooth but still a little lumpy.Remove sausage from casing and break into small pieces, place in a medium bowl and mushroom mixture, 3 tablespoons freshly grated Parmesan Cheese, 2 tablespoons olive oil and chopped parsley.  Mix to combine well.Fill mushrooms with mixture, place on prepared baking pan.  Drizzle with remaining olive oil and sprinkle with remaining Parmesan Cheese.  Pour the white wine on the bottom of the pan and bake for approximately 20 minutes.  Serve immediately.  Enjoy!

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