Italian Sausage-Stuffed Mushrooms

  • Makes 16 mushrooms
  • Prep Time 25 min
  • Cook Time 35 min


  • 16 large white button mushrooms (about 1-1/2 lbs.)
  • 2 Tbsp. I Can't Believe It's Not Butter!® All Purpose Sticks
  • 1 medium red bell pepper
  • 1/2 cup finely chopped onion
  • 8 ounces turkey or pork sausage links, removed from casings
  • 1 slice whole grain bread, torn into very small pieces
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. chopped flat-leaf parsley


  1. Preheat oven to 375°. Remove and finely chop mushroom stems; reserve 1 cup.
  2. Melt I Can't Believe It's Not Butter!® All Purpose Sticks in large nonstick skillet over medium heat and cook red pepper, onion and reserved mushroom stems, stirring occasionally, 5 minutes or until tender. Add sausage and cook, stirring occasionally breaking up sausage, until done, about 5 minutes. Remove from heat, then stir in remaining ingredients.
  3. Arrange mushroom caps on baking sheet; evenly stuff with sausage mixture. Bake 25 minutes or until mushrooms are tender.
Nutritional Information

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Vitamin A -1 IU
Vitamin C -1 mg
Calcium -1 mg
Iron -1 mg