What better way to enjoy the flavors of sausage, peppers, and onions than mixed with cheese and stuffed into a mushroom? You won’t miss eating a sausage sandwich with those big sub rolls after you try these Sausage Stuffed Mushrooms with Peppers, & Onions.

Sausage Stuffed Mushrooms with Peppers, & Onions

Sausage, peppers, and onions are one of my husband’s favorite dinner combos. I decided to reinvent that combo for dinner the other night. We both love stuffed mushrooms but most of the time the ones on restaurant menus aren’t gluten-free. I began making them at home whenever I could get nice big mushrooms at the farmer’s market.

These were one of the best things I’ve ever eaten. And I promise I’m not just saying that. I couldn’t believe how good they were. For every recipe that actually makes it on my blog, I have two more that don’t. And two more that make it after being made a couple of times with tweaks along the way. These were amazing on the first attempt.

My husband ate three, my 9-year old ate 3/4 of one, the baby ate the filling out of another, and I ate the rest. Including the biggest one since I had to use that one for my photo shoot. And I wished there were more. I’ll be making more very soon.

Now that’s what I call a mushroom!

How to Make Sausage Stuffed Mushrooms

To make my sausage stuffed mushrooms you need to brown the sausage, peppers, and onions. You can do this together and it only takes a few minutes.

Next, mix that with cheese, egg, and a little almond flour (or other low carb flour) and stuff it into the mushrooms. Bake the stuffed mushrooms and you’ll have a great party appetizer or main course in no time!

Ingredients for Sausage Stuffed Mushrooms with Peppers, & Onions

Italian sausage, casings removed (pork or turkey work well)

sweet pepper, chopped

onion, chopped

garlic, minced

equal parts almond flour, coconut flour, and golden flax meal or bread crumbs of your choice

shredded mozzarella

shredded cheddar

egg

large mushrooms (mine were palm-sized) or medium mushrooms

salt and pepper

Make Ahead Stuffed Mushrooms

You can prep these sausage stuffed mushrooms up to a day ahead. Keep the filled mushrooms in the refrigerator and bake before serving. They may take 5-10 minutes longer to cook.

Love Stuffed Mushrooms? You need to try my other Mushroom Recipes:

Stuffed Mushrooms with Bacon & Zucchini

Tuscan Stuffed Mushrooms

Pizza Chicken Stuffed Mushrooms

Stuffed Mushrooms with Cheese & Ham

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Sausage Stuffed Mushrooms with Peppers, & Onions

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

What better way to enjoy the flavors of sausage, peppers, and onions than mixed with cheese and stuffed into a mushroom? You won't miss eating a sausage sandwich with those big sub rolls after you try these Sausage Stuffed Mushrooms with Peppers, & Onions.

Course: Appetizer, Main Course

Cuisine: American, Italian, Italian American

Keyword: sausage stuffed mushrooms

Servings: 6 large stuffed mushrooms

Calories: 386 kcal

Author: Taryn

Ingredients

• 1 lb Italian sausage casings removed (pork or turkey work well)
• 1/2 of a medium sweet pepper chopped
• 1/2 of a medium onion chopped
• 1 clove garlic minced
• 1/4 cup bread crumbs of your choice Trim Healthy Mama Baking Blend, or my Local Blend Baking Mix (equal parts almond flour, coconut flour, and golden flax meal)
• 4 oz shredded mozzarella
• 1 oz shredded cheddar
• 1 egg
• 6 large mushrooms mine were palm sized or 12 medium mushrooms
• pinch of salt
• 1/8 tsp pepper

US Customary - Metric

Instructions

1. Preheat oven to 350.
2. Clean the dirt off the mushrooms using a damp cloth. Remove stems from the mushrooms and discard, snack on while cooking, or use in another recipe.
3. Cook sausage, onion, pepper, and garlic until the sausage is browned and the veggies are softened. I use a potato masher to break up the sausage. Remove from the heat and let cool in the pan for 10 minutes. Add the baking mix or bread crumbs, most of the cheeses (set aside a little to sprinkle on top), the egg, and the salt and pepper. Mix well.
4. Spoon the sausage mixture into the mushrooms. Bake at 350 for 30-35 minutes until the cheese is bubbly, the filling is hot, and the mushrooms are softened. (If using smaller mushrooms reduce the cooking time).
5. You can prep this up to a day ahead. Keep the filled mushrooms in the refrigerator and bake before serving. They may take 5-10 minutes longer to cook.

Nutrition Facts

Sausage Stuffed Mushrooms with Peppers, & Onions

Amount Per Serving (1 stuffed mushrooms)

Calories 386 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Saturated Fat 12g 60%

Cholesterol 104mg 35%

Sodium 712mg 30%

Potassium 313mg 9%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 18g 36%

Vitamin A 10.5%

Vitamin C 18.7%

Calcium 15.9%

Iron 8.1%

* Percent Daily Values are based on a 2000 calorie diet.