Saucy Italian Stuffed Mushrooms (and anything else you wanna stuff)

Saucy Italian Stuffed Mushrooms (and anything else you wanna stuff)

When I was growing up, my family was very fond of stuffed things: stuffed grape leaves, stuffed peppers, stuffed cabbage, stuffed zucchini, to name a few. But we didn’t have mushrooms–the ultimate umami mimi–so we’re making up for lost time. These are definitely hearty enough to serve as an entrée, especially when they’ve got a green veg or salad on the side to brighten them up!

The fiber, potassium and vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure. Consuming mushrooms, which are high in potassium and low in sodium, helps to lower blood pressure and decrease the risk of high blood pressure and cardiovascular diseases.

Saucy Italian Stuffed Mushrooms

Makes 4 Servings


  • 16 large cremini (baby bella) mushrooms
  • 1/2 red bell pepper, coarsely chopped
  • 2 garlic cloves
  • 2 tablespoons fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons raw coconut oil or extra-virgin olive oil
  • 1 medium yellow onion
  • 1 pound uncooked chicken sausage, casings removed (see Note in directions)
  • 1/3 cup ground flaxseed
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • Nonstick olive or coconut oil cooking spray
  • 1 cup prepared arrabbiata sauce*
  • 1/4 cup freshly grated pecorino (optional)


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Stem the mushrooms; put the stems in a food processor and set the caps aside in a bowl. Add the bell pepper, garlic, parsley, and olive oil to the food processor and pulse until finely chopped. Set aside.
  3. In a large skillet, melt 1 tablespoon of the coconut oil over medium heat. Add the onion and cook until translucent, about 8 minutes. Add the sausage and saute, breaking up the meat with tongs or the back of a spoon as it cooks, for about 10 minutes.
  4. Add the mushroom mixture, flaxseed, salt, and black pepper to the skillet and cook for another 3 to 4 minutes, until all the ingredients mesh together nicely. Remove from the heat.
  5. Mist each mushroom cap with cooking spray, then arrange them rounded-side down on the prepared baking sheet. Fill each one to the top and pack the mixture down with the back of the spoon. Sprinkle a little pecorino over each one and bake for 20 to 25 minutes, until the tops are nice and brown.
  6. Serve the mushrooms on a platter with a dollor of arrabbiata sauce on top of each.

NOTE: You can definitely use the same filling for any of the vessels I mentioned in the headnote. Stuff away! For a vegan swap, substitute one 16-ounce package sprouted tofu with 2 teaspoons coconut amino acids for the sausage.

TIP: Always remember to wash your fresh produce ingredients (i.e. chives, celery, etc) with Eat Cleaner Fruit & Veggie Wash before using.


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