Italian Sausage Stuffed Mushrooms

Betcha can’t eat just one of these Italian Sausage Stuffed Mushrooms! This delicious party appetizer is wildly addictive and gloriously gluten-free too thanks to the fluffy quinoa in the stuffing.

Italian Sausage Stuffed Mushrooms with arugula

ready to eat? skip to the recipe

These Italian Sausage Stuffed Mushrooms are flavorful finger food, perfect for a party or a holiday appetizer!

You can also give them sidekick billing as a tasty Thanksgiving dinner side. Their veggie-status makes them super versatile like that!

Paul’s parent’s devoured them alongside me and even my toddler got involved. I initially just gave her the filling but soon she was slinging stuffed mushrooms with the rest of us! Love it!

Betcha can't eat just one of these Sausage and Quinoa Stuffed Mushrooms! This delicious party appetizer is wildly addictive and gloriously gluten-free too.

 Italian Sausage Stuffed Mushrooms

Get ready to party with this easy gluten-free appetizer!

These garlicky bite-sized shrooms are a huge hit very time I make them.

Betcha can't eat just one of these Sausage, Garlic, and Quinoa Stuffed Mushrooms! This delicious party appetizer is wildly addictive and gloriously gluten-free too.

Italian Sausage Stuffed Mushrooms

Betcha can’t eat just one of these Italian Sausage Stuffed Mushrooms! This delicious party appetizer is wildly addictive and gloriously gluten-free too.
5 from 5 votes
Course: Appetizer
Cuisine: American
Keyword: Sausage Stuffed Mushrooms
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 25 stuffed mushrooms
Author: Jenn Laughlin – Peas and Crayons


  • 25 whole button mushrooms (24 oz)
  • ½ cup dry quinoa rinsed
  • ¾ cup broth or water
  • 3 hot Italian chicken sausage links (the larger sized ones)
  • ½ cup minced onion
  • 2 cloves garlic, minced
  • 5 button mushrooms, diced
  • 2 TBSP garlic powder
  • ¼ tsp sea salt
  • ¼ tsp paprika
  • salt and pepper to taste


  • Pre-heat oven or toaster oven to 350 degrees F.
  • Clean mushrooms, remove stems, and arrange on an oiled baking sheet.
  • Set aside.
  • Bring a small pot with 3/4 cup of broth or water to boil.
  • Add quinoa and cook, partially covered for 12-13 minutes until fluffy.
  • Set aside.
  • While the quinoa cooks, bring a skillet to medium-high heat.
  • Remove casings from sausage and add to your skillet.
  • Cook sausage, stirring often to create small crumbles, and once it’s no longer pink in the center, set aside. The goal is to leave the sausage a bit juicy since it still has some oven time ahead of it.
  • Keep burner on and, using the same skillet, add your onion and a little bit of water [or broth… or wine!] to deglaze the pan and saute.
  • When onions start to soften, add in garlic and chopped mushroom and reduce heat to medium.
  • Stirring occasionally, cook until onions are tender and translucent.
  • Add your quinoa to the sausage mixture mix thoroughly.
  • Season with sea salt, garlic powder, and paprika. I like these garlicky [and wouldn’t have them any other way!] so feel free to give the mixture a taste before adding the garlic powder. If you love it as is, have at it. If you’re a garlic lover, add the 2 TBSP in full. Let your taste buds be your guide!
  • Remove from heat and allow to cool just a tad before handling.
  • Refrain from scarfing too many spoonfuls of the stuffing in your mouth while you spoon the mixture into the mushroom caps.
  • Bake for approx 15-20 minutes or until mushrooms are tender and steamy after giving up a bit of their liquid.
  • Dig in! Well, once the mushrooms are a little less molten hot than they will be straight out of the oven. Burning the roof of your mouth is the worst!


You can totally prep the stuffing in advance to save time during the holidays! It’ll keep in the fridge for up to 4 days. To save space I typically keep the stuffing in one container and the prepped mushrooms in another, then combine and bake when I’m ready for an impressive appetizer! They can also be pre-stuffed and popped in the fridge.
With either option, take the ingredients out a little in advance to bring to room temperature before baking or simply add a few extra minutes to the total baking time if they’re coming straight out of the fridge. Easy peasy!
Feel free to use regular button mushrooms or baby bella portobellos! I’ve made it with both and they’re delicious! I’ve also tested the recipe using both organic chicken sausage and pork sausage and it was divine both ways. Choose your favorite!
No quinoa handy? These are also marvelous with Italian style or Panko breadcrumbs! Yum!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 42kcal, Carbohydrates: 4g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 130mg, Potassium: 109mg, Fiber: 1g, Sugar: 1g, Vitamin A: 47IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

Every time I post a recipe with meat in it people go nuts. The general response is usually “Whaaaaaaat I thought you were vegetarian!?” or “Jenny don’t take a bite of that there’s meat in it!


I guess I don’t talk about it much, huh? Though I haven’t been one since starting P&C, I was a full-fledged vegetarian/pescatarian for around 6 years.

And I loved it!

It challenged me to embrace new foods (Beans and I became BFF finally!) and step outside of my comfort zone in order to nurture my body. Though I was happy at the time, my body’s needs changed and thus, so did my dietary lineup. Initially I only had a few servings of local grass-fed, pasture-raised meat a month, but it’s since increased to a few times a week, along with the occasional addition of poultry and pork. Pregnancy, nursing, and all that jazz played their role. I’ve even gotten as lax as to order an occasional burger at a restaurant and feed into my life-long BLT infatuation.

While I’ve always tried to keep things veggie-centric on the blog, I will occasionally throw a t-rex friendly recipe your way when the craving strikes.

Well the craving struck. Hard. This one is for all my gluten-free carnivores that will humor me and let me stuff their food into vegetables.

So what are you waiting for?! Skip the breadcrumbs and grab some quinoa!

If you get a chance to try these Italian Sausage Stuffed Mushrooms, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

  1. 5 stars
    What a tasty recipe! I would love to make these stuffed mushrooms as a party appetizer, bet everyone will love it!

  2. First of all, any kind of stuffed mushroom is a winner in my book. Props to you. Second, sausage is one of the best possible things with which one could stuff a mushroom. Third, I love the idea of quinoa here! It reminds me of the time I stuffed mushrooms with lentils… I should try that again. Great recipe. Pinning!

  3. I’m so glad your not a vegetarian. It will make meal times when we have a blogger meet up damn easy 😉 This looks epic. EPIC

  4. I never know what to do with quinoa, so I’m all about these stuffed mushrooms! (Please keep stuffing meat into veggies;)

  5. I remember the first time I saw you post meat on IG, and I was all like OMG! She’s totally knocked up! #carnivoreforlyfe #yaybabies

    1. Bahaha I remember that! I had been eating it a few years prior but for some reason never really did anything special with it so it was never IG worthy til the face plantage got serious! lol! I always intended on going veggie after BF but now I’m not so sure! Paul’s begging nooooooooo