Richie's Stuffed Mushrooms

READY IN: 45mins
Recipe by Richard-NYC

A winning combination of a few recipes. I made these as an appetizer for Easter 2007. If bulk sausage is not available simply remove link sausage from casing.

Top Review by Calee

Outstanding appetizer!! I wouldn't change a thing. I used link italian sausage and removed the casings. Also used 2 garlic cloves. Making these in the food processor made it very easy. I did need 2 9x13 pans for this recipe. I will be making these again often. Thanks Richard for sharing this recipe! Made for My-3-Chefs.

Ingredients Nutrition


  1. Remove stems from mushrooms and reserve stems. Trim "woody" end of stems.
  2. Heat oil in large skillet.
  3. Add sausage and garlic to skillet and cook til sausage is no longer pink. let cool a bit.
  4. Combine all remaining ingredients including stems--reserving a 1/2 cup of mozzarella-- into the work bowl of a food processor.
  5. Pulse about ten times til combined, do not overmix. Mixture should have texture. Top each mushroom caps equally with (about a tablespoon) stuffing. Place in greased--9 x 13 baking dish--may need 2 dishes depending on size of mushrooms---top with reserved mozzarella.
  6. Bake at 350°F for 20 minutes.
  7. Serve hot or at room temperature.
  8. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a