Italian Sausage Stuffed Mushrooms

Wine Pairing

Sangiovese, 2013


  • 24button mushroom caps, cleaned
  • 1/2 lb Italian sausage
  • 1 clove garlic, minced
  • ½ cup grated mozzarella cheese
  • 1 small jar of diced pimento
  • 2 tbl panko bread crumbs
  • 2 tbl chopped parsley
  • 2 tbl olive oil


Place a medium sized skillet over medium-high heat. Remove casings from sausage and to pan. Cook sausages and crumble. When they are cooked through, add garlic and sauté one minute more. Remove from sausage from heat and drain on paper towels. Put sausage in large bowl and add pimento, parsley, bread crumbs and mozzarella. Mix well. Stuff mixture into 24 mushroom caps. Place mushrooms in a microwaveable casserole dish. Drizzle with olive oil and put a few tablespoons of water in the bottle of the dish. Cover mushrooms with wax paper and microwave on high for 3 or so minutes or until mushrooms are tender.

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