Stuffed Mushrooms with Broccoli Rabe and Sausage

I’m OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!

I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!
Stuffed Mushrooms with Broccoli Rabe

Holy moly, these are good! I love broccoli rabe and sausage combined, so using them as a stuffing for stuffed mushrooms was a no brainer. They turned out so incredible! For variations, you may also like Spinach and Bacon stuffed Mushrooms.

I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!

If you’re looking for something light and flavorful to serve at your next holiday party, these healthy stuffed mushrooms are it. This mushroom recipe doesn’t have any cream cheese like some others call for. Instead, they use Parmesan cheese. These sausage stuffed mushrooms have lots of tasty Italian flavors. They are filled with Italian sausage and seasoned with oregano, parsley, garlic, and shallot.

Stuffed mushrooms are perfect for serving at parties because you can do all the prep work in advance and bake right before your event. If you have lots of leftover mushrooms, you can even freeze them. Leftovers will also keep for a few days in the refrigerator.

How To Clean Mushrooms:

To clean mushrooms, all you have to do is wipe them off with either a damp paper towel or a vegetable brush. You can also quickly rinse mushrooms, but you do not want to soak them. Mushrooms act like a sponge, and they will absorb water and get soggy. If you do rinse the mushrooms, plan to stuff and bake them soon after.

How To Make Stuffed Mushrooms

After cleaning the mushrooms, pop the stems off, chop them up, and set aside. Then, start cooking the sausage, broccoli rabe, and shallots. After about seven minutes, add in the chopped mushroom stems, garlic, and other seasonings along with the wine.

When the sausage is cooked through and the wine has evaporated, take the stuffing off the stove and allow to cool. Once cool enough to handle, add in the breadcrumbs and cheese, and start scooping the filling into the mushroom caps.

How To Make Ahead

These easy stuffed mushrooms would be a great appetizer for Thanksgiving or Christmas. You can make the filling and stuff the mushrooms a day or two before baking them. Cover tightly and put them in the refrigerator. All you have to do about 20 minutes before your guests arrive is stick them in the oven.

These Italian stuffed mushrooms are a simple, healthy appetizer that everyone will enjoy.

I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!

More Mushroom Recipes You Will Love:

I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!
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5 from 5 votes
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Stuffed Mushrooms with Broccoli Rabe and Sausage

3
3
3
SP
121 Cals 13 Protein 6 Carbs 5.5 Fats
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Yield: 8 servings
COURSE: Appetizer, Brunch, Side Dish
CUISINE: American
I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!

Ingredients

  • 16 oz uncooked sweet Italian chicken sausage, casing removed
  • 1 large shallot, chopped
  • 3 cups uncooked broccoli rabe, Rapini, chopped, discard large stems, use thinner stems only
  • 24 baby bella mushrooms, stems pulled, chopped and set aside / caps brush off to clean
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 oz white wine
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons plain breadcrumbs, or gluten-free crumbs

Instructions

  • Preheat oven to 400F.
  • In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula.
  • Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes.
  • Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking 10 minutes, breaking down the sausage and cooking the wine down.
  • Remove from heat and place the sausage mix into a mixing bowl.
  • Allow the sausage mixture to cool for about 10 minutes.
  • Add in the bread crumbs and parmesan cheese and mix well.
  • Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level.
  • Place in oven and cook for 20 minutes.

Video

Nutrition

Serving: 3stuffed mushrooms, Calories: 121kcal, Carbohydrates: 6g, Protein: 13g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 45mg, Sodium: 422mg, Fiber: 1g, Sugar: 1.5g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 3
Keywords: broccoli rabe, stuffed mushrooms

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21 comments

  1. We loved this the first time we made them as an appetizer. The second time we made them as our main course with portabella mushrooms. Delicious!!!!

  2. These were delicious. A big hit with my husband, father-in-law and me. My store didn’t have broccoli rabe so I substituted broccolini (I know – different flavor profile!). I will try them with the rabe next time, but they were fabulous as made.

  3. This recipe is perfect just as it. That being said, I wasn’t able to get broccoli rabe this week so I substituted some chopped, steamed fresh broccoli and stuffed large portobellos for a dinner entree. It was a huge hit!

  4. Wonderful and were a big hit on game day.

  5. Made this tonight and it was very good! My time was super limited so instead of waiting to cool down, I placed all the mushroom caps in a casserole dish then topped with mixture. Too easy! I imagine it was just as good as individually topping each mushroom?? 

  6. I made this tonight and it was THE BOMB…..  super favorable and satisfying….  I will definitely make this again.

  7. Gina, you said that you can make the filling and stuff the mushrooms a day or two before baking them. Cover tightly and put them in the refrigerator. Does that advice also apply to your spinach and bacon stuffed mushroom? I’d like to make both to bring to a party and it would be great if I could prepare then a couple of days ahead and then cook them just before leaving for the party. Thank you!

  8. Other than shape/size, is there a difference between broccoli florets and broccoli rabe?

  9. What is broccoli rave? Is it the same as broccoli?

  10. Gina, I’m struggling hard for a stuffed mushroom to accommodate all of my vegan/GF guests. This one looks totally headed in a usable direction. Any suggestions for substitutions to cover those people? THANK YOU!

  11. These look awesome!
    For us low carb people, do you think we could just omit the bread crumbs?

  12. These look amazing. Would they be good without the cheese? I have to serve to dairy free people.

  13. These look wonderful. I’m wondering if I could make this an entree if I used a portobella mushroom?

  14. Oh, these look so yummy!
    https://theamylauren.blogspot.com/

  15. I’m not 21 so I can’t get wine, what is a good replacemtent?

  16. These look amazing! Definitely need to try this soon!

    Paige
    http://thehappyflammily.com