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Italian Sausage Stuffed Mushrooms with parsley and lemon zest on white plate
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5 from 6 votes

Italian Sausage Stuffed Mushrooms (No Breadcrumbs)

This recipe makes 18-24 stuffed mushrooms (depending on the size of the mushrooms). You can easily double for a crowd. These stuffed mushrooms have no breadcrumbs making them more desirable for the Low Carb and Gluten Free eaters. It's not on purpose really, just that these have a nice savory creamy filling that simply doesn't need breadcrumb fillers.
--Cook Times shown here are for the Oven. (Time is shorter for Air Fryer- See Below)
Prep Time15 minutes
Cook Time25 minutes
Draining & Resting Time10 minutes
Total Time50 minutes
Course: Appetizers, Snack
Cuisine: American
Keyword: gluten free, holiday appetizer, italian sausage, low carb, mushrooms, party side
Servings: 8
Calories: 243kcal
Author: Katia

Ingredients

  • 16 oz. mushrooms baby bella or white (Cleaned with paper towel, stems popped off and chopped)
  • 3/4 lb Italian sausage bulk or links, casings removed
  • 1/2 sweet onion finely diced
  • 3 garlic cloves minced
  • 1.5 Tbsp sherry marsala great too
  • 1 Tbsp Worcestershire sauce
  • 2 tsp dried oregano fresh is great if you have it, then use about 1Tbs chopped fine
  • 1/4 tsp black pepper ground
  • 1/4 tsp sea salt
  • 4 oz. real cream cheese softened
  • 1/4-1/2 cup parmesan cheese finely shredded, divided
  • 1 egg
  • *fresh parsley *Optional
  • *lemon zest *Optional

Instructions

Pre-bake Mushrooms

  • Preheat oven to 500 degrees.
  • Remove stems from mushrooms after cleaning, chop them up and set aside.
    Stems removed and set aside for stuffed mushrooms
  • Once the oven is up to temp, place mushrooms on baking dish upside down, caps facing baking dish and bake for 5 minutes. (Remove from oven immediately)
    mushrooms caps placed upside down for 1st pre-bake for stuffed mushrooms
  • Then gently flip the mushroom caps over and bake another 5 minutes.
  • Then carefully (they'll be full of hot liquid) transfer each mushroom and flip them over onto a cutting board lined with paper towels.
    Mushrooms after pre-bake filled with liquid to drain
  • Allow the mushrooms to drain at least 5 minutes, longer is fine too.
    Mushrooms draining over paper towel

Make the Sausage Stuffing

  • While the mushrooms are draining or earlier, you can start making the stuffing. Heat a skillet over medium high heat and crumble sausage into it. Do not stir for a couple minutes to let it start to brown.
    Adding raw Italian Sausage to medium high heat skillet to cook
  • After about 3-4 minutes start to stir and break up the sausage with your wooden spoon. Cook sausage until it is no longer pink.
  • Remove sausage with a slotted spoon and set aside, reserving about 1 Tbsp of grease if there is any.
    Cooked Italian Sausage set aside
  • If you don't have much grease left, add 1 Tbsp of olive oil to your pan. Now add the onions and mushroom stems to skillet and cook on medium about 5 minutes or until tender.
    Adding diced onion and chopped mushroom stems to skillet to cook
  • Stir in garlic and cook another minute.
    stirring in garlic after cooking onion and mushroom till tender
  • Add sherry and worcestershire sauce and cook about another 5 minutes, or reduced.
    Adding sherry and Worcestershire sauce
  • Then add the oregano, pepper and sea salt and cook another minutes, stirring occasionally and reduce heat to low.
    Adding spices to stuffed mushroom mixture
  • Return sausage to skillet, add cream cheese and parmesan to the mushroom/onion mixture and stir till thoroughly combined with no lumps of cheese.
    Adding cream cheese and parmesan to sausage and vegetables.
  • Then remove from heat and add to a medium mixing bowl and let cool slightly so that it's not too hot to fill mushrooms.
    Stuffed mushroom mixture after cook added to a mixing bowl
  • Taste your mixture to make sure it's seasoned to your liking here. Once you approve the taste you can add your egg, mix well and start filling the mushrooms.
    Adding an egg to the mixture before stuffing the mushrooms

Fill the Mushrooms

  • Fill the mushrooms generously with sausage mixture. I leave a tall heaping over the mushrooms and they stay together nicely. It is messy though, but don't worry, they'll cook great!
    Small ice cream scoop being used to help fill mushrooms
  • Add the filled mushrooms to a greased baking dish in a single layer.
    Mushrooms stuffed high with creamy sausage filling
  • Bake mushrooms uncovered for 13-15 minutes or until the tops are golden brown.
  • Let mushrooms sit to cool 5 minutes before serving.
    Stuffed Mushrooms post bake resting in baking dish

How to AIR FRY Stuffed Mushrooms

  • Air fry cleaned and de-stemmed mushrooms upside down (mushroom cap facing up) on an air fryer liner (not necessary, but very convenient for this) for 5 minutes at 400 degrees F.
    Upside down mushroom caps on air fryer liner ready to pre-bake
  • Allow the mushrooms to drain, either on the liner (removed from the air fryer) or on paper towels for at least 5 minutes.
    mushroom caps after pre-bake in air fryer with liquid draining onto air fryer liner
  • Stuff mushrooms and add shredded cheese on the liner or paper towels.
  • Carefully transfer mushrooms and air fry another 5-7 minutes at 400 degrees F, until cheese melted and golden brown tops. Check them at 5 minutes if you don't like them this dark. (all air fryers cook differently.)
    Stuffed mushrooms transferred to oil sprayed air fryer ready for final cook
  • Allow to rests 5 minutes and then enjoy!
    Air fryer stuffed mushrooms after final cook on air fryer basket

Nutrition

Serving: 4mushrooms | Calories: 243kcal | Carbohydrates: 6g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 69mg | Sodium: 518mg | Potassium: 372mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg