Stuffed Champignon Mushrooms with Sausage

Name: Stuffed Champignon Mushrooms with Sausage
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: Champignon mushrooms 4 ¼ cups; Provola cheese 1.75 oz; Sausage 3.5 oz; Rosemary (to chop) 3 sprigs; Extra virgin olive oil 2 tbsp; Grana Padano PDO cheese 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Garlic 1 clove

it de fr es br

234

Calories per serving

Gluten Free

Energy Kcal 234
Carbohydrates g 2.4
of which sugars g 1.7
Protein g 9.3
Fats g 20.8
of which saturated fat g 7.33
Fiber g 1.5
Cholesterol mg 28
Sodium mg 558

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Makes: 12 pieces
Cost: Average

PRESENTATION

Sausage-stuffed mushrooms—oh, they’re a real classic in Italian cuisine, especially in autumn. You see, that's when fresh mushrooms are everywhere. In Italy, people go crazy for mushrooms like champignon, porcini, and chiodini. And stuffing them with sausage? Well, it makes them super moist and flavorful. Seriously good.

This sausage-stuffed mushrooms recipe combines the earthy taste of mushrooms with savory sausage. And you know what? It’s all topped with a golden crust. So tasty. Often, they mix in mushroom varieties like porcini or finferli for even more flavor. This stuffed mushroom recipe is always a hit at gatherings, bringing a little slice of Italy to any spread.

And the thing is, you’ll often see these as part of antipasti—especially during fall or winter parties. People love hearty, tender bites. In northern and central Italy, the gratinatura method is popular—that’s when you top with breadcrumbs and bake until crispy. These easy stuffed mushrooms stand out for sure.

You can prepare them ahead and serve them warm or at room temperature. Perfect as party appetizers or just a simple, rustic snack. The sausage stuffing? It's flavored with regional Italian sausages, sometimes jazzed up with fresh herbs or a hint of tangy Parmesan cheese.

While there are lots of mushroom appetizers out there, these ones keep things special. And look, they pair well with other Italian sausage recipes or a spread of baked mushrooms and sautéed veggies. The experience is so savory and satisfying—no question about it. Whether at a holiday gathering or just as a casual snack, this dish really captures the essence of the season.

Mix of earthy mushrooms and sausage brings the cozy flavors of Italian autumn right to your kitchen. So, whether you’re hosting a dinner party or just chilling at home, these mushrooms offer a taste of Italy's rich culinary heritage. They embrace the beauty of seasonal ingredients in a way that’s both delicious and inviting.

How to prepare Stuffed Champignon Mushrooms with Sausage

To make the stuffed champignon mushrooms with sausage, first clean the mushrooms: cut off the earthy base of the stem 1. If very dirty, you can rinse them quickly (be careful because mushrooms absorb water easily, which can ruin them) 2 and dry them well but gently with a cloth 3 to remove all soil residues.

Detach the stems carefully, without breaking or snapping the mushroom cap 4, and keep them separate 5. Chop the provolone cheese 6.

Remove the casing from the sausage 7 and finely chop the meat 8. Also chop the reserved mushroom stems 9.

Heat a drizzle of oil in a pan with a peeled garlic clove 10, when the oil is hot add the sausage 11 and let it brown for 3-4 minutes, then add the mushroom stems 12, season with salt and pepper.

Season with chopped rosemary 13 and cook for another 2 minutes over high heat. Turn off the heat, remove the garlic 14, and add the mild provolone cheese 15.

Stir to combine the flavors; the filling is ready 16. Oil and salt the champignon caps previously placed on a baking sheet lined with parchment paper 17, stuff them with the sausage and provolone filling 18.

Finally, sprinkle grated cheese on top 19. Bake in a preheated static oven at 400°F for 20 minutes. Switch to grill mode for the last 5 minutes to gratin. Remove the stuffed champignon mushrooms with sausage from the oven 20, let them cool slightly, and then serve 21.