Sausage-Stuffed Mushrooms

Course Appetizer


  • 2 Italian sweet sausages
  • 1/4 ts Fennel seeds
  • pn Red pepper flakes (optional)
  • 1 Garlic clove, minced Olive oil, as necessary
  • 1/4 c Black olives, chopped
  • 1/3 c B‚chamel sauce, thick
  • Salt & pepper
  • 12 Mushrooms, largeParmesan cheese


  • Remove sausage meat from casings and crumble into a small skillet. 
  • Saut‚ gently, stirring often, until meat is thoroughly done. 
  • Season with fennel and, if desired, red pepper flakes. 
  • With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet. Saut‚ onion and garlic in the fat, adding a little olive oil if necessary, until tender and golden, about 25 minutes.
  • Stir in chopped parsley and add to reserved sausage meat. Stir (imported) olives and b‚chamel into the sausage mixture; combine thoroughly. 
  • Taste the mixture and season with salt and pepper if necessary.
  • Pull the stems off the mushrooms and save for another use.
  • Wipe mushroom caps with a damp cloth and season lightly with salt and pepper.
  • Fill each cap generously with the stuffing. Arrange caps in a lightly oiled baking dish. 
  • Sprinkle the tops of the stuffing with Parmesan cheese to taste. Bake at 450øF. for about 15 minutes or until bubbling and well browned. Let settle for 5 minutes before serving.


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