Chicken Sausage Stuffed Mushrooms
Prep time
Cook time
Total time
Recipe type: Appetiser
Serves: 24
  • 24 white medium sized mushrooms, cleaned **24 mushrooms equals about 2-3 (8-ounce) packages
  • 1 tablespoon olive oil
  • 2 parsley and cheese chicken sausage links, casings removed
  • 1 bunch scallions, white part and some of the green thinly sliced
  • 1 red bell pepper, finely chopped
  • ½ cup white wine, divided
  • ½ cup whole wheat panko crumbs
  • ½ cup grated romano cheese
  • ¼ cup chicken stock
  1. Preheat oven to 425 degrees.
  2. Remove stems from mushrooms and chop up fine. Set aside.
  3. In a medium pan, heat olive oil on medium high heat, and cook chicken sausage until no longer pink. Break into small pieces as it cooks. Set aside.
  4. In the same pan cook scallions until wilted. Add red bell pepper and mushrooms stems and cook until both are softened. Add ¼ cup of the white wine. Cook for another 2-3 minutes.
  5. Add the chicken sausage back the pan.
  6. Stir in panko crumbs and romano cheese.
  7. Stuff each of the mushrooms with 2-3 teaspoons of stuffing making sure it is packed down and place into a medium to large casserole dish.
  8. Pour the rest of the wine and ¼ cup chicken stock into the bottom of the casserole dish.
  9. Bake for 20 minutes. Serve hot.
Make ahead tips

These mushrooms can be prepared a day or two in advance. Store in the refrigerator. When ready to cook continue within cooking instructions. You might need to add on a couple minutes if the mushrooms are cold.
Nutrition Information
Serving size: 3 stuffed mushrooms Calories: 126 Fat: 5 Carbohydrates: 11 WW Points +: 3 Fiber: 2 Protein: 11
Recipe by Organize Yourself Skinny at