Best 12 Italian Sausage Mushrooms Recipes

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Indulge in a symphony of flavors with our delectable Italian Sausage and Mushrooms recipe collection. This culinary journey takes you through a variety of tantalizing dishes that showcase the harmonious blend of savory sausage, earthy mushrooms, and an array of aromatic herbs and spices. From hearty one-pan skillet meals to creamy pasta dishes and flavorful bakes, each recipe promises a unique gustatory experience. Whether you're a seasoned home cook or a novice in the kitchen, our easy-to-follow instructions and step-by-step guides ensure that you'll create restaurant-quality meals in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN SAUSAGE STUFFED MUSHROOMS



Italian Sausage Stuffed Mushrooms image

Provided by Food Network Kitchen

Yield 24 stuffed mushrooms

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt . Arrange on a baking sheet.
  • Cook 4 ounces sweet Italian sausage (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 3 minutes. Add 1/2 finely chopped fennel bulb and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 chopped garlic cloves, season with red pepper flakes and cook 1 minute. Let cool, then mix with 1 cup breadcrumbs, 1/2 cup shredded fontina and 2 tablespoons each grated parmesan, chopped parsley and chopped green olives. Divide among the mushroom caps.
  • Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE



Portabella Mushrooms Stuffed With Italian Sausage image

Form Olive Garden. I haven't made these yet, but I think I will try it without the sauce. Update: I made these tonight and was going to make the sauce, but didn't have time. I had to substitue Italian bread crumbs for the croutons and I added chopped mushrooms stems. I also sprinkled with lemon juice after they were cooked and it was wonderful! I also used portobello and regular mushrooms-both were good!

Provided by nsomniak6

Categories     Pork

Time 45m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms, with stems removed
1 lb bulk Italian sausage
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 chopped garlic clove
1 cup garlic-flavored croutons, Ground Fine
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
1 pint heavy cream
2 tablespoons chopped fresh basil
1/4 cup grated parmesan cheese
salt (to taste)
pepper (to taste)

Steps:

  • STUFFING:.
  • Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.
  • Once browned drain fat and transfer to a paper towel to cool.
  • In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.
  • Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).
  • Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
  • SAUCE:.
  • In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.
  • Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.
  • Spoon 2 ounces of sauce over top of each mushroom.
  • Garnish with a sprig of fresh Italian Parsley or Fresh Basil.

ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN



Italian Sausage Stuffed Portabella Mushrooms With Herb Parmesan image

At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com

Provided by Starfire aka Wendy

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms, stems & gills removed
1 lb Italian sausage
1 teaspoon fresh Italian parsley, chopped
1 teaspoon fresh basil, chopped
1 garlic clove, chopped
1 cup garlic-flavored croutons, finely ground
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
2 cups heavy cream (Sauce)
2 tablespoons fresh basil, chopped or 2 teaspoons dry basil
1/4 cup parmesan cheese, grated
salt
pepper

Steps:

  • Preheat oven to 350ºF.
  • MUSHROOMS.
  • CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
  • REMOVE from oven until ready to stuff, in step 5 below.
  • STUFFING.
  • BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
  • BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
  • ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
  • TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
  • SAUCE.
  • HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
  • SPOON 2 ounces of sauce over top of each mushroom.
  • Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9

SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS



Skillet Stuffing With Italian Sausage and Wild Mushrooms image

Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.

Provided by Anna Stockwell

Categories     Thanksgiving     Side     Stuffing/Dressing     Sage     Sausage     Mushroom     Quick & Easy     White Wine     Parmesan

Yield 8 servings

Number Of Ingredients 13

2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot or sweet Italian sausage, casings removed
1 medium onion, chopped
8 ounces wild mushrooms, cut into large pieces
2 tablespoons finely chopped sage
1 cup dry white wine
2 large eggs
1 1/4 cups low-sodium chicken broth
1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)
1 tablespoon Dijon mustard
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
  • Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
  • Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
  • Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE



Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce image

This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!

Provided by hobinrall

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

cooking spray
2 ounces dried porcini mushrooms
1 pound sweet Italian sausage links
3 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh sage
¼ teaspoon ground nutmeg
2 cups pumpkin puree
1 cup shredded Gruyere cheese
½ cup heavy whipping cream
salt and ground black pepper to taste
1 pound penne pasta
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
  • Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
  • Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
  • Bake in the preheated oven until bubbling, about 30 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 54.2 g, Cholesterol 73.4 mg, Fat 28.2 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 803.9 mg, Sugar 5.3 g

ITALIAN SAUSAGE-STUFFED MUSHROOMS



Italian Sausage-Stuffed Mushrooms image

With two types of cheese, bacon and sausage, what's not to love about these tasty bites from Kelly McWherter of Houston, Texas? And the kicker: each one has less than 35 calories. Now that's reason to celebrate!

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 32 appetizers.

Number Of Ingredients 6

32 large fresh mushrooms
1/2 pound Italian turkey sausage links, casings removed
4 ounces reduced-fat cream cheese
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup thinly sliced green onions
2 bacon strips, cooked and crumbled

Steps:

  • Remove stems from mushrooms and chop; set mushroom caps aside. In a small nonstick skillet coated with cooking spray, cook mushroom stems and sausage until meat is no longer pink; drain. Cool to room temperature. , In a small bowl, beat cream cheese until smooth. Add the cheddar cheese, onions and sausage mixture. Spoon into mushroom caps., Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle with bacon. Bake 3-5 minutes longer or until heated through. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 155mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

ITALIAN SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH HERB PARMESAN



Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan image

Make and share this Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan recipe from Food.com.

Provided by Eric R.

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms, stems & gills removed
1 lb Italian sausage
1 teaspoon fresh Italian parsley, chopped
1 teaspoon fresh basil, chopped
1 garlic clove, chopped
1 cup garlic-flavored croutons, finely ground
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
2 cups heavy cream
2 tablespoons fresh basil, chopped (2 tsp dry)
1/4 cup parmesan cheese, grated
salt
pepper

Steps:

  • Preheat oven to 350ºF.
  • MUSHROOMS:.
  • CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
  • REMOVE from oven until ready to stuff, in step 4 below.
  • STUFFING:.
  • BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
  • BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
  • ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
  • TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
  • SAUCE:.
  • HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
  • SPOON 2 ounces of sauce over top of each mushroom.
  • Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

ROASTED RED PEPPER CREAM SAUCE WITH MUSHROOMS, SWEET YELLOW PEPPERS, AND ITALIAN SAUSAGE



ROASTED RED PEPPER CREAM SAUCE WITH MUSHROOMS, SWEET YELLOW PEPPERS, AND ITALIAN SAUSAGE image

Categories     Sauce     Pasta

Yield 4 servings

Number Of Ingredients 13

1 large red bell pepper
1 1/4 cups heavy cream, divided
2 sweet italian sausage, casings removed and crumbled
10 large white mushrooms, sliced
1 large yellow bell pepper
1/4 cup and two tbsp extra virgin olive oil, divided
1/2 cup dry white wine
1/8 teaspoon nutmeg
1/8 - 1/4 teaspoon red pepper flakes (vary according to desired spice)
1/8 teaspoon white pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
6 garlic cloves, pressed

Steps:

  • peppers: preheat oven to 400. remove stems and seeds from bells peppers. quarter. brush quarters inside and out with 2 tbsp olive oil. place peppers in an oven safe dish and cook 30 minutes flipping over halfway (or until each side is slightly browned and peppers are soft but not mushy). allow peppers to cool so that they can be handled. sauce: put olive oil, crumbled italian sausage, sliced mushrooms, garlic, nutmeg, and red pepper flakes into a deep heavy skillet and saute on medium high until meat is well done and mushrooms are tender. remove from heat. pour in white wine white pan is still hot. scraping the pan to pick up any browned bits. let sit on the stove while you prepare the rest of the sauce. place 1 cup of heavy cream in a blender with all of the red pepper and one quarter of the yellow pepper. puree for roughly 30 seconds until slightly thickened and the red pepper is totally pureed. chop remained 3/4 of the yellow bell pepper into one inch strips. mix the bell pepper cream mixture into the sausage and mushroom mixture, stirring thoroughly. add remaining 1/4 cup of cream, white pepper, paprika, and cayenne pepper. stir thoroughly and place on medium heat. continue stirring for roughly five minutes scraping sides and bottom while stirring. allow sauce to bubble for 10-15 minutes until liquid is reduced by 1/3. spoon sauce over pasta of your choice.

ITALIAN SAUSAGE MUSHROOMS



Italian Sausage Mushrooms image

These savory bites from Lorie Zufall of Waynesboro, Pennsylvania can be made with only a handful of items. "Whether you serve them as an elegant appetizer or as a side dish, they're sure to steal the show," she promises.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 4

1 pound bulk Italian sausage
24 medium fresh mushrooms
2 packages (3 ounces each) cream cheese, softened
4 tablespoons minced fresh parsley, divided

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and discard mushroom stems. Place caps on a microwave-safe plate. Microwave, uncovered, on high for 2 minutes; drain., In a small bowl, combine the cream cheese, 3 tablespoons parsley and sausage until well blended. Spoon into mushroom caps., Cover and microwave at 70% power for 5-7 minutes or until heated through; drain. Let stand for 5 minutes before serving. Sprinkle with remaining parsley.

Nutrition Facts : Calories 145 calories, Fat 11g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 301mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

PORTOBELLO MUSHROOMS WITH ITALIAN SAUSAGE AND PARMESAN



PORTOBELLO MUSHROOMS WITH ITALIAN SAUSAGE AND PARMESAN image

I don't remember where I found this recipe. All I do know is that when you make it you better move out of the way! It easily can be served as a main dish with a salad and bread or cut into 4ths and served as an appetizer. You decide! I will post my red sauce recipe (Spaghetti sauce) because I think it really makes a...

Provided by Terry Assunto

Categories     Other Main Dishes

Number Of Ingredients 8

4 portobello mushrooms
1 Tbsp canola oil
1 lb spicy italian sausage
1 shallots
1 c bread crumbs (i use progresso italian)
25 1/2 oz red sauce
1 c pecorino romano cheese, plus more for garnish
chopped parsley (optional)

Steps:

  • 1. Preheat oven to 400 degrees. Brush any dirt off the mushrooms. Using a spoon, scrape away the dark brown gills on the under side. Trim the stems flush with the bottoms. In the bottom of an ovenproof casserole, large enough to hold the mushrooms in 1 layer, spread the oil. Add the mushrooms, gill side up. Set aside. Remove sausage from its casing. In a large skillet over medium-high heat, cook, breaking up into small pieces, until sausage browns. Discard excess fat. Add the shallot, and continue cooking until translucent. Remove to a mixing bowl and add the bread crumbs and the 1 cup of cheese. Mix until well blended. Mound sausage-cheese mixture into the mushroom caps. Bake for 20 minutes. Drizzle with warm marinara sauce, top with more Romano and parsley if using. Pass more sauce at the table.

SPAGETTI AND MEATBALLS WITH ITALIAN SAUSAGE AND MUSHROOMS



Spagetti and Meatballs With Italian Sausage and Mushrooms image

This is a recipe I was given from my best friends mom, she could speak broken English, and I learned from watching her make this for us. It is the best I have ever had. Truly Italian.

Provided by duchess104_11132239

Categories     Pork

Time 6h35m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 (32 ounce) cans crushed tomatoes (Good Quality)
1 bay leaf
1/2 cup chopped fresh basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon fennel seed
2 minced garlic cloves
1 tablespoon Worcestershire sauce
2 -3 Italian sausages, cut into bite size pieces
1 tablespoon olive oil
1/2 cup chopped onion
1 cup sliced mushroom
1 teaspoon salt
3 lbs ground chuck
2 eggs
1 cup Italian seasoned breadcrumbs
1/4 cup diced onion
1/3 cup milk
2 minced garlic cloves
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil

Steps:

  • Saute onion and mushroom in olive oil for about5 minutes.
  • Add crushed tomatoes and rest of ingredients into large pot. Simmer for about 6 hours, covered. Stir occasionally.
  • In large bowl, combine meatball ingredients, mix well but do not over handle the meat. Form into 11/2 to 2 inch meatballs. In large skillet heat oil and when hot add meatballs and brown on all sides. Remove with slotted spoon and add to sauce while sauce is simmering. Meatballs and sausage will cook in sauce . Add parmesean cheese or serve on side over pasta. I prefer thin spagetti, but you can use what you like best.

FARFALLE WITH MUSHROOMS AND ITALIAN SAUSAGE



Farfalle with Mushrooms and Italian Sausage image

My husband makes his own Link Italian sausage and when he does I always have him package up a half dozen or so packs of sausage before puts it into the casings. I have several recipes that call for bulk Italian sausage and this is one of the tastiest and easiest to make.

Provided by Marsha Gardner

Categories     Pasta

Number Of Ingredients 13

1 lb farfalle, rigatoni, penne pasta, your choice
1 lb italian sausage sweet, mild or hot, your choice, cooked and crumbled
12 oz mushrooms, fresh, sliced
3 clove garlic, minced
1 small onion, chopped
1 tsp italian seasoning
1/2 c white wine
1 large roma tomato
1/2 c heavy cream
1/4 c basil, fresh, chopped
1/4 c parsley, italian, fresh, chopped
kosher salt and freshly ground black pepper to taste
parmigiano-reggiano, grated

Steps:

  • 1. Heat oil in a large sauté pan over medium high heat. Add sausage and cook, crumbling with a fork until no longer pink. Add mushrooms, garlic, onion and Italian seasoning. Cook until onion is soft. Add wine and sauté until wine has reduced by half.
  • 2. Add cream and simmer for 1 minute. Add tomatoes, parsley, basil and pasta. Toss pasta to coat well and heat until pasta has absorbed some of the sauce. Transfer to a platter and garnish with grated cheese. Season to taste with salt and pepper.

Tips:

  • Use high-quality Italian sausage: Look for sausage made with fresh, coarsely ground pork and seasoned with fennel and other Italian herbs.
  • Slice the mushrooms evenly: This will help them cook evenly.
  • Don't overcrowd the pan: If you overcrowd the pan, the mushrooms will steam instead of sautéing and will not brown properly.
  • Cook the mushrooms in batches if necessary: If you have a lot of mushrooms, cook them in batches so that they don't overcrowd the pan.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of white wine or chicken broth for extra flavor.
  • Serve immediately: Italian sausage and mushrooms are best served immediately, while they are still hot and juicy.

Conclusion:

This classic Italian dish is easy to make and packed with flavor. With just a few simple ingredients, you can create a delicious meal that the whole family will enjoy. Serve Italian sausage and mushrooms with your favorite pasta, rice, or polenta, or simply enjoy them on their own as an appetizer or snack.

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