Looking for a quick and simple appetizer? These stuffed mushrooms are a tasty combination of flavors in a bite-sized serving. Tender on the inside, golden brown on the outside. Best of all, they are easy to make ahead of time.  Just refrigerate until you’re ready to pop them in the oven. Perfect for game day, dinner parties or casual get-togethers with friends.



16 extra-large white mushrooms

5 tbsp olive oil

¾ lb. sweet Italian sausage

¾ cup minced scallions or green onion

2 tsp minced garlic (2 cloves)

Salt and Pepper to taste

2/3 cup panko (Japanese bread flakes)

5-6 oz. mascarpone cheese (cream cheese works well too)

½ cup freshly grated Parmesan cheese

2-3 tbsp minced fresh parsley

2-3 tbsp minced chives (optional for garnish)

  1. Preheat oven to 350°. Gently rinse the mushrooms and drain on paper towel. Separate the caps and stems. Finely chop the mushroom stems and set them aside. Place mushroom caps in a shallow bowl and drizzle with 2 tbsp olive oil. Arrange them on a baking sheet (lined with foil or parchment paper) and set aside.

  1. Heat the remaining 3 tbsp of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook for 8-10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook 2-3 minutes more. Stir in the scallions, garlic, salt and pepper. Add the panko crumbs, stirring to combine. Stir in the Mascarpone cheese, mixing well. Off the heat, stir in the Parmesan and parsley; if you like, add a dash more salt/pepper to taste.


  1. Fill each mushroom generously with the sausage mixture. Bake for 30-40 minutes until stuffing is golden brown and crusty. Arrange mushrooms on a serving plate, garnish with chives and an extra pinch of grated Parmesan cheese, and serve warm. Enjoy!