Last Updated on December 8, 2025 by Carrie Korem, FNTP
If you are looking for a simple but impressive appetizer that everyone will love, this stuffed mushrooms and sausage recipe is for you. These tender baked mushrooms are filled with savory sausage, herbs, garlic, and Parmesan. They taste rich and cozy and make the perfect bite for holidays, parties, or a family dinner.
This stuffed mushrooms recipe is easy to make ahead. You can prep everything up to 24 hours before and store the filled mushrooms in an airtight container until you are ready to bake. That makes entertaining a lot more relaxed and enjoyable.
Most stuffed mushroom recipes fall flat because the mushroom cap does not have a lot of flavor on its own. So in this recipe, the mushrooms are coated with ghee, balsamic vinegar, sea salt, and pepper. The mushrooms soak in the flavor and become delicious before they are even stuffed.
Instead of breadcrumbs, I use ground plantain chips. This is my favorite gluten free alternative for breadcrumbs in savory recipes. You still get a great texture and crunch but without the grains. I also use an organic Italian sausage, but you can swap it for breakfast sausage or one from a local farm.
The Parmesan on top melts and creates a salty and cheesy bite that finishes the mushrooms beautifully.
What Type of Mushroom to Use
Large white mushrooms or baby bella mushrooms work best. Look for mushrooms that are firm and dry. Larger caps allow more room for stuffing and hold their texture well when baked. Try to choose mushrooms that are similar in size so they cook evenly.
How to Make Sausage Stuffed Mushrooms
Stuffing mushrooms is easy and doesn’t take much time. Prep the mushrooms by removing the stems. Chop half of the stems and discard the rest. Toss the caps with ghee, balsamic vinegar, salt, and pepper and let them soak in the flavor.
The stuffing is simple. Mix sausage, scallions, the chopped mushroom stems, plantain crumbs, garlic, thyme, salt and pepper. Fill each mushroom with the sausage mixture, top with Parmesan, and bake until golden.
Gluten Free Bread Crumbs
Many stuffed mushrooms recipes call for breadcrumbs. To keep this recipe gluten free, I use finely ground plantain chips. They add crunch and absorb flavor well. This swap works for meatballs, meatloaf, and casseroles too.
If you want to avoid grains or traditional breadcrumbs, plantain chips are a great choice.
How to Make Stuffed Mushrooms
Stuffing mushrooms is simple:
Prep the mushrooms and toss them with the ghee mixture
Make the sausage filling
Stuff each mushroom cap
Top with Parmesan
Bake until golden and cooked through
These reheat well and hold their texture, so they are great for meal prep or holiday cooking.
What to Serve with Sausage Stuffed Mushrooms
Stuffed mushrooms pair well with cozy, comforting appetizers and dips like:
Zingers – apricot, jalapeno and bacon in one sweet and savory bite
Spinach artichoke dip – creamy and warm and loved by everyone
Sausage balls – these are gluten free and made with real ingredients that can also be prepped ahead
These mushrooms are a great start to a holiday meal or served as a hearty snack for game day.
PrintStuffed Mushrooms and Sausage Recipe
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: Makes 36 stuffed mushrooms
- Category: appetizer
- Diet: Gluten Free
Ingredients
- 36 large white mushrooms (or as large as you can find)
- 2 tablespoons ghee
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons Celtic sea salt, divided
- 1/2 tsp black pepper, divided
- 12 ounces Italian sausage, casings removed (a breakfast sausage works well too)
- 4 scallions, sliced thin
- 1/4 cup plantain chips, ground fine
- 1 1/2 teaspoons dried thyme
- 3 garlic cloves
- 1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 425 degrees F and adjust the rack to the middle position. Remove the stems from the mushrooms and finely chop half of the stems and discard the rest.
Place the ghee, vinegar, 1 teaspoon sea salt and 1/4 teaspoon pepper in a small pot and heat over low until the ghee is melted. Stir to combine.
Place the mushroom caps in a large bowl and pour the ghee mixture over top and toss to coat the caps. Set aside.
Combine the sausage, scallions, plantain, thyme, garlic, mushroom stems, and remaining salt and pepper in a medium bowl. Using a small spoon, fill the mushroom caps with the sausage mixture and place each cap on a baking sheet lined with parchment paper. Sprinkle the filled mushrooms with parmesan.
Bake until cooked through and lightly browned on top, about 35 minutes. Let the mushrooms cool for about 10 minutes. Serve.
To make ahead – The mushrooms can be prepped and stored in an airtight container for up to 24 hours before baking.
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