Dairy-Free Sausage Stuffed Mushrooms

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Servings 10 people (Click to adjust numberof servings)


  • 20 ounces baby bella mushrooms (2 packs)
  • 1 pound Polidori Hot Italian Sausage uncooked, removed from casing
  • 1/2 cup panko bread crumbs
  • 1/4 cup parsley leaves chopped


  • Preheat oven to 375ºF. Spray a baking dish with non-stick spray.
  • Cook Italian sausage over high heat for about 5 minutes, or until browned and fully cooked, using the spatula to break up the sausage.
  • Transfer the cooked sausage to a large bowl and allow to cool for 5 minutes. Add the panko bread crumbs and parsley leaves, and mix well.
  • Remove the stems from the mushrooms and set aside (they would be great for a homemade vegetable broth!). Stuff the mushrooms with the sausage mixture and place in a baking dish. Bake at 375ºF for 12-15 minutes, until the mushrooms are cooked and the sausage topping is nice and crispy. Serve immediately.


Larger mushroom caps are easier and faster to fill for this recipe.