Italian Sausage Stuffed Mushrooms

5 from 2 votes

Italian Sausage Stuffed Mushrooms

The best bite-sized appetizer at Thanksgiving, these Italian sausage stuffed mushrooms are a burst of Fall Flavor. These tender baby Bella mushrooms are stuffed with a sausage stuffing made with cube stuffing, chopped mushrooms, celery, and onion.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer

Cuisine: American, Italian

Servings: servings

Calories: 178kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 large saucepan
1 medium pot
1 baking sheet

Ingredients

½ lb sweet Italian Sausage
6 oz Pepperidge Farm Cube Stuffing
1 stalks celery, chopped
½ medium onion, chopped
12 oz Baby Bella mushrooms
1 cloves garlic, minced
2 cups chicken broth
2 tablespoon butter
½ tablespoon poultry seasoning
½ teaspoon salt

Instructions

Pour the chicken broth in a pot and bring to a simmer. Remove all of the stems from the mushrooms. I like to chop them up and add them to the stuffing.
Bring a large saucepan to medium heat. Add the butter or olive oil. Once hot, stir in the chopped celery and onion. Saute until soft about 8 minutes. Then add in the garlic, poultry seasoning, and salt. Saute for 1 more minute. Stir in the chopped mushroom stems and saute for another 3-5 minutes, or until the mushrooms soften.
Remove the sausage from the casing and add it to the pan. Break it apart with a wooden spoon. into the smallest pieces possible. It has to be small enough to crumble and fit in the mushrooms. Brown it all the way through.
Preheat the oven to 375 ℉. Add ½ cup of stuffing to the mixture along with ½ cup of broth. Stir and combine until all of the broth is absorbed. Repeat this process, adding stuffing and broth together, until you use all of the broth and all of the stuffing.
Once the stuffing comes together and the cubed stuffing is starting to mash together, remove the saucepan from the heat.
Let the stuffing cool slightly and then use a spoon to stuff the mushrooms with the mixture. Place the stuffed mushrooms on a baking sheet and bake in the oven for 20 minutes. The stuffing should be crispy. Remove and serve immediately.

Notes

If you have ground pork, you can make your own sausage mix. Just use our Homemade Italian Sausage Seasoning recipe.
When stirring in the broth and stuffing, work slowly, and make sure there is no dry stuffing left in the saucepan before adding more stuffing. You want to make sure all of the broth is absorbed and the stuffing is well mixed.
Mix the stuffing often once you start adding the stuffing cubes, because it will stick once the stuffing cubes are added.

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