Description
These Tuscan stuffed mushroom caps are bursting with rich, herby flavors and a creamy, cheesy filling. They’re the perfect bite-sized appetizer for any gathering, combining the earthy goodness of mushrooms with sun-dried tomatoes, garlic, and Parmesan. Best of all, they come together in under 30 minutes!
Ingredients
Units
Scale
- 4 large portobello mushroom caps (each about 3–4 inches in diameter)
- 2 tablespoons extra virgin olive oil
- 1/2 pound mild Italian sausage
- 1/2 small yellow onion, finely diced (about 1/4 cup)
- 1 teaspoon garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, soaked in hot water and chopped
- 1/2 cup (123 g) ricotta cheese
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Chopped parsley, for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Mushrooms: Clean mushroom caps with a damp paper towel. Remove stems and gently scrape out the gills with a spoon. Brush both sides with olive oil and place on the baking sheet, gill side up.
- Cook Sausage Mixture: In a medium skillet over medium heat, cook Italian sausage and diced onion until browned and softened (8-10 minutes). Add minced garlic; cook for an additional minute. Stir in chopped spinach and sun-dried tomatoes; cook until spinach wilts, about 5 minutes. Remove from heat and let cool slightly.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, softened cream cheese, ½ cup shredded mozzarella, grated Parmesan, Italian seasoning, and red pepper flakes.
- Combine Fillings: Mix the cooled sausage mixture into the cheese mixture until well combined.
- Stuff Mushrooms: Evenly stuff each mushroom cap with the filling, mounding slightly. Top with remaining ½ cup shredded mozzarella.
- Bake: Bake for 25–30 minutes, or until mushrooms are tender and cheese on top is bubbly and lightly golden.
- Garnish and Serve: Garnish with chopped parsley and serve immediately
Notes
- For a vegetarian version, omit the Italian sausage and add extra vegetables like diced bell peppers or zucchini.
- To make it spicier, increase the amount of red pepper flakes or use hot Italian sausage.
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 526 kcal
- Sugar: 5g
- Sodium: 800 mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110 mg