Italian Sausage Stuffed Mushrooms

  • 1 (14oz) package of Klement's Italian Sausage, chopped
  • 2 tbsp butter
  • 1/4 cup finely chopped green onions
  • 3/4 cup red onion, chopped
  • 1 tsp fresh garlic, minced
  • 1/4 cup garlic & herb bread crumbs
  • 1 (5.2oz) package of soft cheese with garlic and herbs
  • 1/2 tsp dried basil leaves
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 tbsp roasted red bell peppers (from a jar), chopped

  • 1. Heat oven to 350°F.
  • 2. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
  • 3. In a large skillet, melt butter over medium heat. Sauté green and red onion in butter for 2 minutes, stirring occasionally. Stir in mushroom stems and fresh garlic. Cook about 2 minutes, stirring occasionally. 
  • 4. Remove from heat and cool slightly. Stir in bread crumbs, cheese, sausage, basil, oregano, garlic salt, and pepper.
  • 5. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10 inch pan. Garnish each with roasted red bell pepper pieces.
  • 6. Bake uncovered, 12 to 15 minutes, or until filling is light golden brown.
  • 7. Remove from heat and allow a few minutes to cool. Serve and enjoy. 


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