Recipe: Sausage-Stuffed Mushrooms

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...


The rich meaty taste of portobello mushrooms is perfectly complemented by sweet red bell pepper and savory pork sausage. A nice bit of goat cheese binds the ingredients together and takes this classic dish to the next level.

Full of flavor, with a tender texture, these stuffed mushrooms are the perfect start to any meal. You can also make them the main dish (maybe upping the serving to two mushrooms per person) for lunch, served with a crisp green salad.

(Serves 4, one mush­room per person)
Red Pep­per and Sausage Stuffed Mush­rooms

5 large flat mush­rooms (one to chop up for stuffing)

1 tsp olive oil

1 large pork sausage link, cas­ing removed

1 shal­lot, minced

3 cloves gar­lic, minced

1 tsp fresh thyme leaves

1 red bell pep­per, minced

1/3 cup fresh breadcrumbs

3 tbsps goat cheese

Sea salt and pep­per to taste

Olive oil to drizzle


Remove the stems from the flat mush­rooms and chop them with the extra mush­room. Set aside.

Heat the olive oil in a heavy fry­ing pan and add all the ingre­di­ents up to the bread­crumbs. Saute until soft. Mix in a bowl with the bread­crumbs, goat cheese and sea­son to taste. Pile the stuff­ing mix­ture onto the flat mush­rooms and driz­zle with olive oil. Bake at 200C/425F for about half an hour, until hot and cooked through.

This recipe originally appeared on It is re-posted here with permission of the author.

Photo Credit: Avery Curran

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