30-Minute Italian Stuffed Mushrooms – Irresistible Flavor Bombs
Delicious Italian stuffed mushrooms filled with savory sausage and sun-dried tomatoes, perfect as an appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Scale
- 12 large white mushrooms
- 1/2 lb Italian sausage
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Remove stems from mushrooms and chop finely.
- Heat olive oil in a pan and sauté garlic until fragrant.
- Add sausage and chopped mushroom stems, cook until sausage is browned.
- Stir in sun-dried tomatoes, breadcrumbs, Parmesan, oregano, salt, and pepper.
- Fill mushroom caps with the mixture.
- Bake for 15-20 minutes until golden brown.
- Serve warm.
Notes
- Use fresh, firm mushrooms for best results.
- For a vegetarian option, omit sausage and add extra breadcrumbs.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg