Sausage-and-Spinach Stuffed Mushrooms | Midwest Living

Sausage-and-Spinach Stuffed Mushrooms

Sausage-and-Spinach Stuffed Mushrooms

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  • Makes: 16 servings
  • Prep 25 mins
  • Bake 18 mins to 20 mins

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Unlike most stuffed mushroom recipes, these savory sausage-filled gems don't contain cheese, so they're a great choice for people avoiding dairy. The recipe comes from Annie Marshall, of the Indianapolis-based blog Annie's Eats.


  • 16 whole button mushrooms with 2-inch caps (about 12 ounces)
  • 1 link spicy Italian sausage (4 to 5 ounces), casing removed, or 5 ounces bulk spicy Italian sausage
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 cups baby spinach leaves
  • 1 egg
  • 3 tablespoons panko (Japanese-style bread crumbs)
  • 1/4 teaspoon dried basil, crushed
  • 1/8 teaspoon salt
  • dash ground black pepper
  • 1 teaspoon olive oil
  • Shredded baby spinach (optional)


  1. Clean the mushroom caps with a damp paper towel. Remove the stems from the caps. Coarsely chop the stems and set aside.
  2. Crumble sausage into a large skillet and cook over medium-high heat, stirring occasionally, until no longer pink. Stir in the chopped mushroom stems and continue to cook until they have released most of their juices, about 5 minutes. Stir in the garlic and crushed red pepper, if desired, and cook just until fragrant, about 30 seconds more. Stir in the spinach; cover and cook just until spinach is wilted, about 2 minutes. Transfer sausage mixture to a food processor or blender. Cover and pulse until mixture is evenly chopped. Add the egg and pulse just until incorporated.
  3. Fill each mushroom cap with about 1 tablespoon of the sausage mixture. Place the filled caps on a foil-lined 15x10x1-inch baking pan. In a small bowl stir together the panko, dried basil, salt and pepper. Add olive oil and toss to combine. Sprinkle a bit of the panko mixture over the top of each stuffed mushroom. Bake in a 400 degrees F oven for 18 to 20 minutes or until topping is golden. Top each with additional spinach, if desired.

Nutrition Facts

(Sausage-and-Spinach Stuffed Mushrooms)

Servings Per Recipe 16, chol. (mg) 17, Thiamin (mg) 0, vit. C (mg) 3, Niacin (mg) 1, carb. (g) 2, Riboflavin (mg) 0, sat. fat (g) 1, Polyunsaturated fat (g) 0, Folate (µg) 19, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 83, fiber (g) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, iron (mg) 0, pro. (g) 2, calcium (mg) 11, sugar (g) 0, Potassium (mg) 92, Fat, total (g) 3, cal. (kcal) 41, vit. A (IU) 476

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