Description
A spot-on recreation of Olive Garden’s famous stuffed mushrooms, featuring tender mushroom caps filled with a rich blend of cheeses, herbs, and Italian sausage, baked until golden and bubbly.
Ingredients
Scale
- 24 large white mushrooms (1.5-2″ diameter)
- ½ lb mild Italian sausage (casings removed)
- 4 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- ½ cup panko breadcrumbs
- Salt and pepper to taste
- Optional garnish: Extra parsley and grated Parmesan
Instructions
- Prep Mushrooms: Clean mushrooms and remove stems (reserve for filling). Brush caps with olive oil and arrange on baking sheet.
- Make Filling: Brown sausage in skillet, breaking into crumbles. Finely chop mushroom stems and add to skillet with garlic. Cook 3 minutes until softened.
- Combine: Transfer mixture to bowl. Stir in cream cheese, Parmesan, mozzarella, Italian seasoning, red pepper flakes, parsley, and breadcrumbs. Season to taste.
- Stuff: Fill each mushroom cap generously with mixture (about 1 tbsp each). Sprinkle with extra breadcrumbs if desired.
- Bake: At 375°F (190°C) for 18-20 minutes until mushrooms are tender and tops are golden.
- Serve: Garnish and serve immediately.
Notes
- Make Ahead: Can be assembled (unbaked) 1 day in advance
- Vegetarian Version: Omit sausage, add ½ cup chopped artichokes
- Crisper Topping: Broil 1-2 minutes after baking
- Storage: Reheat leftovers in air fryer for best texture
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 mushrooms
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg