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

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
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
Calcium -1 mg
Iron -1 mg
Vitamin C -1 mg
Vitamin A -1 IU