Sausage Stuffed Mushrooms
“New York Style”


  • 1 ½ lbs. Medium Mushrooms (large Crimini or Baby Portobello preferred)
  • ½ lb. New York Style Italian Sausage Roll (can also use Hot or Garlic Basil)
  • ½ cup Shredded Mozzarella Cheese
  • ¼ cup Seasoned Breadcrumbs
  • ½ cup Grated Asiago Cheese (can substitute Romano or Parmesan)
  • 1 tablespoon Fine Chopped Parsley
  • 1 tablespoon Olive Oil
  • 4 Large Garlic Cloves (crushed)
  • ¼ cup Finely Chopped Yellow Onions


  • Remove mushroom stems and chop.

  • Set aside.

  • In a skillet, over medium heat, heat olive oil and cook sausage until well browned.

  • Remove and drain with slotted spoon, put meat in mixing bowl.

  • Remove all but about 4 tablespoons drippings from skillet.

  • In hot drippings, over medium heat add crushed garlic and onion, cook until translucent.

  • Add mushroom stems and parsley.

  • Cook until tender (about 5 minutes); stir frequently.

  • Remove skillet from heat and stir in sausage then cheese and crumbs. Fill caps with mixture.

  • Place in 15.5” x 10.5” pre-oiled pan.

  • Bake approximately 30 minutes at 375o (preheated oven). Garnish with fresh parsley or basil leaves.

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