Mommy Hates Cooking

Italian Sausage Stuffed Mushrooms

italian stuffed mushrooms

Last week, my husband and I had an Italian night and one thing we had to have was Stuffed Mushrooms.  This time I used Johnsonville’s Sweet Italian Ground Sausage.  If you like a spicy kick, try the hot sausage.  My husband loves hot sausage, and I am not a spicy fan so we comprised and went with sweet!  It was delicious!

italian stuffed mushrooms

We also added marinara to our mushrooms too, I did a few with them and a few without.  I actually preferred the ones with the marinara sauce, my husband agreed.  Within a few minutes most of these mushrooms were disappearing before my eyes!  Next time, I’m going to use hot sausage because I know my husband secretly would love hot sausage!

Let’s get on to this tasty recipe!


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Italian Stuffed Mushrooms


  • 1 8oz Package of Mushrooms, Cleaned and Stems Removed
  • 1 Package of Italian Ground Sausage (Hot, Mild, or Sweet)
  • 1/2 Cup Bread Crumbs (or Gluten Free Bread Crumbs)
  • 1 8oz Package Cream Cheese
  • 2 Tbsp Fresh Chopped Parsley
  • 1 Garlic Clove, Crushed
  • 1/4 Cup Grated Parmesan Cheese
  • Marinara Sauce


  1. Preheat oven to 400*.
  2. Cook the sausage then rinse and drain it. Put the drained sausage in a large bowl and mix with the bread crumbs.
  3. Next add in the cream cheese, parsley, and garlic mix this well.
  4. This recipe made about 24 Stuffed Mushrooms.
  5. Now, stuff the mushrooms with enough stuffing to fill just right about the mushroom cap.
  6. Lastly, drizzle with marinara and sprinkle with Parmesan.
  7. Let these bake in the oven about 15 minutes or until slightly browned.

To find out more on Johnsonville head over to their Facebook page and enter their Italian Inspiration Recipe Contest!  I would be thrilled if one of my reader’s won some of their great prizes!

Enjoy this delicious appetizer!

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Disclosure:  I am part of Johnsonville’s Kitchen Community Blogger Panel, in which I received many products to use to make Johnsonville Italian Inspired Recipes.  All the thoughts, opinions, and recipes are my own. 




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