Tuscan Stuffed Mushroom Caps are large portobello mushrooms filled with Italian sausage, sun-dried tomatoes, and creamy cheeses, baked to perfection under a mozzarella topping. Hearty enough for the main course, I love pairing them with a salad or roasted vegetables for a full meal! If you love the bold, savory flavors of these Tuscan Stuffed Mushroom Caps (we all raved about them here!), you will also enjoy my bite-sized Sausage Stuffed Mushrooms. They’re perfect as an appetizer for parties or a quick snack!
Ingredients & Substitutions
- Mushrooms: Look for four large portobello mushroom caps, about 3–4 inches in diameter. These hearty mushrooms are the perfect vessels for holding all that delicious filling! (I also have Portobello Mushroom Fries you will want to try!) Brush each cap with olive oil to enhance their flavor and help them roast beautifully. For smaller, individual servings, baby bella (cremini) mushrooms are a great alternative.
- Italian Sausage: Italian sausage adds bold, savory flavor to the Tuscan Stuffed Mushrooms. (I used mild sausage, but if you want a little more kick to each bite, use spicy sausage). It pairs perfectly with the creamy cheeses and sun-dried tomatoes. If you’d like, you can use ground turkey or chicken.
- Spinach: Fresh spinach adds a nice touch of color, flavor, and nutrition to the Tuscan Stuffed Mushrooms. It helps balance out the richness of the sausage and cheeses. You can use frozen spinach instead of fresh—just be sure to thaw and squeeze out any excess water before adding it to the filling.
- Sun-Dried Tomatoes: When using dry-packed sun-dried tomatoes, make sure to soak them in water for about 30 minutes to soften them up. After that, just drain, pat them dry, and chop them. If you’re using sun-dried tomatoes packed in oil, you can skip the soaking—just drain and chop them. (Or, use the pre-chopped ones for even less work!)
- Cheese Mixture: The cheese mixture in these stuffed mushrooms is creamy and flavorful, made with ricotta, cream cheese, and mozzarella. It helps bind everything together while adding a rich, melty texture that perfectly complements the savory filling. And, don’t forget to save some of the mozzarella for the topping! It gets golden and bubbly when melted on top!
- Italian Seasoning: For the classic Italian flavor, I added Italian seasoning. If you don’t have Italian seasoning, you can easily substitute it with a mix of dried oregano, basil, and thyme, or just use one of those herbs alone for a simpler flavor.
- Red Pepper Flakes: I added a few red pepper flakes (crushed red pepper) to the filling. It adds just a subtle kick. But, if you are not a fan, just leave them out! For more heat, add a few more (or offer them for guests to add to their stuffed mushrooms).
How To Prevent Tuscan Stuffed Mushroom Caps From Getting Soggy
To prevent stuffed mushrooms from getting soggy, avoid soaking them in water. Instead, gently wipe the mushroom caps with a damp paper towel and pat them dry before stuffing. Sometimes, I will pre-bake the caps for 5-7 minutes to help release moisture (but I did not need to for this recipe). Using a thicker filling, like this sausage and cheese filling, will absorb any extra liquid as the mushrooms bake, keeping them firm and delicious.
Can I Make Tuscan Stuffed Mushroom Caps Ahead Of Time?
Yes, you can make Tuscan Stuffed Mushroom Caps ahead of time! Prepare the filling and stuff the mushrooms. Then, cover and store them in the refrigerator for up to 24 hours before baking. When you’re ready, just pop them in the oven as directed. I love knowing they are ready to go the next day or after a busy, long day!
What To Serve With Tuscan Stuffed Mushroom Caps
I loved these Tuscan Stuffed Mushroom Caps so much, I plan to make them a lot! Here are some delicious options to serve with the stuffed mushrooms to round out the meal:
- Wedge Salad
- Roasted Carrots (or Air Fryer Carrots), Roasted Brussels Sprouts, or Roasted Asparagus
- Creamed Spinach
- Garlic Breadsticks or Focaccia Breadsticks (my favorite!)
- Easy Dinner Rolls
- Roasted Potatoes
How To Store Tuscan Stuffed Mushroom Caps
To store cooked Tuscan Stuffed Mushroom Caps, let them cool completely. Then, place them in an airtight container and refrigerate for up to 3 days. When ready to enjoy them again, simply reheat in the oven until warmed through. I have reheated them in the microwave, too. That works, but the oven helps the mushrooms keep their texture better.
Tuscan Stuffed Mushroom Caps
Ingredients
- 4 large portabello mushroom caps, each about 3-4 inches in diameter
- 2 tablespoons extra virgin olive oil
- ½ pound mild Italian sausage
- ½ small yellow onion, finely diced (about ¼ cup)
- 1 teaspoon garlic, minced
- 1 cup (30 g) fresh spinach, chopped
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in hot water, chopped
- ½ cup (123 g) ricotta cheese
- 4 ounces cream cheese, softened
- 1 cup (113 g) mozzarella cheese, shredded, divided
- ¼ cup (25 g) Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- parsley, chopped for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
- Clean the mushroom caps with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon. Brush the mushroom caps with olive oil on both sides. Place them on the lined baking sheet, gill side up.
- To a medium skillet over medium heat, add Italian sausage and onion. Cook until the meat is browned, breaking it apart as you go, and the onion is softened (8-10 minutes). Add the garlic; cook for one more minute.
- Stir in the spinach and sun-dried tomatoes, cooking until the spinach wilts, about 5 minutes. Remove the skillet from the heat and let the mixture cool slightly.
- In a medium bowl, combine ricotta cheese, cream cheese, ½ cup of mozzarella cheese, Parmesan cheese, Italian seasoning, and red pepper flakes.
- Mix the cooled sausage mixture into the cheese mixture until well combined.
- Evenly stuff each mushroom cap with the filling, mounding it slightly in the center. Top the mushroom caps evenly with the remaining mozzarella cheese.
- Bake for 25–30 minutes, or until the mushrooms are tender and the cheese on top is bubbly and lightly golden.
- Garnish with chopped parsley and serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love these stuffed mushrooms! The Italian sausage and sun-dried tomatoes added so much flavor, and the creamy filling was just perfect.
Elizabeth
I did not think I would love these so much, but I did! These stuffed mushrooms are incredibly tasty–I will be making these on repeat!
Annabelle
I loved how the mushrooms absorbed all the flavors of the stuffing. I have nothing bad to say about these stuffed mushrooms!
Bella
These stuffed mushrooms were amazing! I would add a few more red pepper flakes to mine, but that is about it!
Selena
These Tuscan stuffed mushrooms felt like something from a fancy restaurant. The balance of flavors was spot-on, and the texture was perfect.
