Tim's Stuffed Italian Sausage Mushrooms


prep 0:30       total 0:45


2 servings



4 links spicy Italian sausage (or mild)
4 lg. portabello mushrooms
2/3 cup Italian bread crumbs
1/4 tsp. ground red pepper (if using mild sausage)
1/2 tsp. dried oregano
1/3 cup parmesan
1/3 cup shredded mozzarella cheese
1 tbsp. dried basil
1 dash Chinese 5 spice
2 cloves garlic, minced
1/4 cup beer
1 tbsp. dried parsley
4 white button mushrooms, chopped


Preheat the broiler to 450 °F.

Remove the casing from the sausages. Break them into a skillet over medium heat. Cook, breaking the sausage into small pieces with a kitchen fork, until they begin to brown.

Add all dry ingredients and garlic, turn the sausage and continue to break up the pieces until all the pink is gone. Add more beer if necessary to keep the pan from drying out.

Add the bread crumbs and mix in well. Again, add a little more beer to keep the mixture from being very dry. (It should not be very wet, either.) Remove from the heat.

While the sausage is cooking, remove the stems from the portabello mushrooms. Slice off a sliver the size of a penny from the top of the mushroom cap to make a flat area.

While the sausage mixture is still warm, use a teaspoon to stuff the bottom of each mushroom. Pile as much stuffing on as will stay in place, with some perhaps crumbling off. Place the mushrooms stuffing side up on a baking pan. Top with shredded mozzarella.

Broil until the cheese melts and begins to brown. Remove and serve very hot.

Author's Comments

wanted to make sumthin special for the wife...dats it

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2 Recipe Reviews


mmaryellen reviewed Tim's Stuffed Italian Sausage Mushrooms on September 17, 2005

The best stuff mushrooms, and easy to make. I use dark beer... next time I think I'll use lite beer.


megs reviewed Tim's Stuffed Italian Sausage Mushrooms on September 26, 2006

I made this & it turned out perfect! I put the finished portabellas over bowtie pasta and topped it all off with a light cream sauce, it was rich, but wonderful! WIll make again soon!