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Sausage Stuffed Mushroom Recipe

This sausage stuffed mushroom is a perfect warm appetizer or side dish. It will keep your guests satisfied until the big holiday meal is ready or can be a unique compliment to the traditional fair for Thanksgiving. 
Course Appetizer
Cuisine American
Keyword mushroom, mushroom cups, sausage, stuffed mushroom
Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Servings 20 mushroom cups
Calories 37kcal


  • 1 tbsp olive oil
  • 5 oz ground sausage
  • ¼ cup onion chopped
  • ¼ cup red bell pepper chopped
  • 1 clove garlic minced
  • ½ cup apple diced in very small pieces
  • 1/3 cup dried cranberries chopped
  • 2 tbsp fresh sage chopped
  • 2 eggs beaten
  • Salt and black pepper
  • 25 large white button mushrooms stems removed


  • Preheat your oven to 350F degrees. Line a baking sheet with parchment paper and set aside.
  • Pour olive oil into a large cast iron skillet over medium high heat.
  • Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside, but leaving fat in the skillet.
  • In the same skillet, add onions and green bell pepper; cook until they’re soft, 3-5 minutes. Add garlic and cook for 30 seconds.
  • Add diced apple, sage and salt and pepper to taste. Cook for 1 minute and add dried cranberry. Cook for 2-3 minutes. Stir occasionally.
  • Pour mixture into a medium sized bowl and let it cook for about 5 minutes. Add eggs and stir everything well to combine.
  • Place the mushrooms inside the baking sheet, and brush the caps of each mushroom with oil.
  • Spoon the sausage mixture in each mushroom cap.
  • Place the mushroom caps inside the oven and bake for 25 minutes, or until mushrooms are golden and browned. Remove from the oven and top with chopped sage.


Serving: 1/20 | Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 200mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g