Sweet and Spicy Sausage Stuffed Mushrooms

Prep Time 20 minutes Cook Time 20 minutes Total Time 40 mins
Yields 24 mushrooms


  • 3 hot italian sausages, casings removed
  • 2 tablespoons chopped fresh oregano
  • 3 large garlic cloves, minced
  • 4 ounces Spicy Sweet Red Peppers and 4 ounces of juice from the jar (I used Delallo)
  • 1/2 teaspoon Worcestershire sauce
  • 1 8-ounce package cream cheese
  • 1 cup freshly grated parmesan cheese
  • 3 tablespoons freshly chopped parsley
  • Salt and pepper
  • 4 tablespoons olive oil
  • 24 large mushrooms, stemmed and gills removed


  1. Preheat oven to 350 degrees.
  2. In a large skillet, saute the sausage over med-high heat until cooked through, breaking into small pieces with a fork. Add the oregano, garlic and red peppers continuing to cook for another minute. Using a slotted spoon, transfer the mixture to a large bowl.
  3. Pour off and discard the fat. Return the sausage mixture to the warm pan with the heat off and add the red pepper juice, Worcestershire sauce, cream cheese, parmesan cheese, parsley, salt and pepper. Stir until thoroughly combined. Set aside and let the mixture cool slightly.
  4. Coat a large baking dish with cooking spray and brush the inside of each mushroom with olive oil. Fill each mushroom with approximately 1 tablespoon of the filling and arrange the mushrooms, filling side up, in the baking dish.
  5. Bake uncovered until mushrooms are tender and the filling is brown on top. Approximately 25 minutes.
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