Cheesy Stuffed Mushrooms

Topped with buttery herbed breadcrumbs and melty fontina, these sausage-stuffed cheesy mushrooms will convert even the biggest mushroom-hater. They’re pretty enough to serve with champagne, and thanks to the protein- and calcium-rich cheese, substantial enough to be retooled for dinner — just add your favorite bite-sized pasta. Note: Feel free to use vegetarian or chicken Italian sausage if you prefer.


  • 18 large mushrooms
  • 2 Italian sausage links, casing removed (or 8 oz bulk Italian sausage)
  • ½ cup finely diced onion
  • 1 clove garlic, minced
  • 5 ounces baby spinach or arugula leaves, coarsely chopped
  • 3/4 cup shredded fontina (or gouda or brindisi) cheese, divided
  • 2 tablespoons unsalted butter
  • ½ cup bread crumbs
  • 1 tsp Italian seasoning
  • Salt to taste
  • Freshly ground black pepper to taste
  • Instructions

    1. Remove the stems from the mushrooms, finely chop the stems and set aside. Arrange the mushrooms, stem side up, on a rimmed baking sheet lined with parchment, then begin preheating the oven to 400o.
    2. Cook the sausage in a medium skillet over medium heat, breaking up the chunks with a spoon until you have an even crumble. Cook, stirring, until the sausage has browned, about 8-10 minutes.
    3. Stir in the diced onion, garlic, and chopped mushroom stems and cook until the onions begin to turn glossy and translucent, about 3-5 minutes. Stir in the spinach and cook until wilted, another minute or so. Remove from the heat, transfer to a bowl and allow to cool for 15 minutes.
    4. While the sausage mix is cooling, melt the butter in the same pan you used to cook the sausage. Toss the bread crumbs in the melted butter until evenly coated, then mix in the Italian seasoning and a pinch of salt and pepper.
    5. When the meat mixture has cooled, stir in ½ cup of the shredded cheese until combined. Use a tablespoon to portion the sausage-cheese mix into each mushroom cap and then sprinkle on the remaining shredded cheese. Top with the seasoned breadcrumbs and bake until the cheese is melted and the breadcrumbs and mushrooms have browned slightly, about 15 minutes.