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Italian Sausage Stuffed Mushrooms Appetizer

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 10
  • Course: Appetizers & Snacks

These simple stuffed mushrooms are a great appetizer for any dinner party or family gathering.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Make cleanup easy! Assemble stuffed mushrooms on a counter lined with Reynolds® Parchment Paper. When you’re done, gather edges of paper and toss.


  • 1 8-inch French bread loaf
  • 4 tablespoons olive oil
  • 1/2 pound of loose Italian sausage
  • 1 tablespoon fresh chopped rosemary
  • 1/2 cup of grated Parmesan cheese + 1/4 cup
  • 1/2 cup of breadcrumbs
  • 2 eggs
  • Kosher salt and fresh cracked pepper to taste
  • 30 domestic mushrooms, stems removed
  • 13x9 Reynolds® Bakeware Pan


Step 1

Preheat oven to 450 degrees F.

Step 2

Place bread in a large bowl and fill it up with water, making sure to completely submerge the bread.

Step 3

Next, in a large sauté pan with 1 tablespoon of olive oil on medium-high heat cook the Italian sausage until it completely cooked through. Using a spoon, break up the sausage while it is cooking so that any large chunks are broken up. Once the sausage is cooked, place in the refrigerator to cool.

Step 4

Remove the bread from the water and squeeze the bread until all of the liquid is out. Place the bread in a large bowl along with the cooled Italian sausage, rosemary, Parmesan cheese, bread crumbs, eggs, salt and pepper and mix until completely combined and set aside.

Step 5

Rub the mushroom caps down with the 3 tablespoons of olive oil and season them on all sides with salt and pepper and place them cap side down in a 13x9 Reynolds® Bakeware pan. Take a small amount of stuffing and stuff each mushroom until the stuffing is all gone. Once they are all stuffed, top off with the remaining 1/4 cup of Parmesan cheese and bake in the oven for 25 minutes. Take bakeware out of the oven and allow to cool for 5 minutes. Serve hot.

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