Sausage, Fig and Pine Nut Stuffed Mushrooms
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ingredients for stuffing on a cutting board
chopped ingredients for stuffing on cutting board
stuffing mixed in a bowl

All you need now are the mushrooms.  You have lots of options when it comes to mushrooms and choosing the ones that you like and that are good for stuffing should be the goal.  

There are several types of mushrooms that work wonderfully for stuffing. Here are some of my favorites:

  1. Cremini Mushrooms: Cremini mushrooms, also known as baby bella mushrooms (they are young portobello mushrooms), have a slightly nutty flavor that pairs well with various stuffing ingredients. They have a nice firm texture that holds up during cooking and I chose them for this recipe.

  2. Portobello Mushrooms: Portobello mushrooms are a much larger mushroom and have a meaty texture, making them an excellent choice for stuffing. When stuffed, they become a substantial dish and I’ll serve them as the main course for lunch or dinner.  For this recipe, I was making an appetizer portion but you could make this same dish using portobello mushrooms and serve it as a meal.

  3. Shiitake Mushrooms: Shiitake mushrooms have an earthy flavor that adds depth to any stuffing mixture.    They are not traditionally used to stuff, but they would work. They have a unique shape with a wide cap, providing a good base for stuffing ingredients.

  4. White Button Mushrooms:  This is probably the most common mushroom and the one used for stuffed mushrooms most often.  I use them all the time.  If you were to choose these, you’ll want to find the larger ones at the grocery store, usually in a bin and not prepackaged.  That will give you ample room for the stuffing.  These are said to be the least flavorful of the mushrooms but I find them to be a great choice when stuffing with a fabulous filling.  These also tend to be the most affordable.

Once you’ve decided on your mushroom type, it is time to clean them.  Using a damp kitchen towel or paper towel, gently wipe off any excess dirt on the outside.  Remove the tough stem from the middle of the mushroom leaving a cavity for the filling.

Now, add a heaping tablespoon or more to each mushroom cap and place them in a baking dish that has been sprayed with cooking spray.  This will keep the mushrooms from sticking.  Sprinkle the stuffed mushroom with some of the breadcrumb mixture. 

half a bowl of stuffing and half of the mushrooms stuffed in a baking dish
all mushrooms stuffed in the baking dish
All the stuffed mushrooms covered with breadcrumbs
Baked Sausage, Fig and Pine Nut Stuffed Mushrooms in a casserole dish
Sausage, Fig and Pine Nut Stuffed Mushrooms

Sausage, Fig and Pine Nut Stuffed Mushrooms

These stuffed mushrooms are filled with Italian turkey sausage, cream cheese and onion then topped with a crunchy bread and cheese topping.
5 from 1 vote
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Starter
Cuisine General
Servings 4 Served
Calories 11 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 10 – 12 Baby Portobello mushrooms
  • 2 Sweet Sausage links (squeezed out of their skins)
  • 6 Dried figs, chopped
  • 1 Garlic clove, chopped
  • 2 Tbsp. Pine nuts, chopped
  • 1 Handful of flat leaf parsley, chopped
  • 4 Large green olives stuffed with pimento, chopped
  • 1/2 Cup Grated Pecorino Romano cheese, divided
  • 2 Tbsp. Olive oil
  • Cooking Spray
  • 1/8 Tsp. Calabrian chili flakes
  • Salt and pepper to taste
  • 1/2 Cup Dried, unseasoned bread crumbs


  • Preheat oven to 400 degrees F.
  • To make the stuffing, mix all the chopped ingredients with the sausage in a bowl. Add ¼ cup of the grated cheese to the mixture and mix well. Add one tablespoon of olive oil to the mixture and season with salt, pepper and Calabrian chili flakes. Mix again.
  • Put the breadcrumbs in another bowl, drizzle with the other tablespoon of olive oil and add the remaining 1/4 cup of the Pecorino to the mix. Season with salt and pepper.
  • Spray the bottom and sides of a casserole dish with cooking spray. Lay the mushrooms in the dish and season the insides with salt and pepper. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumb mix on top; drizzle with a little olive oil or spray with cooking spray to help the bread crumb mixture brown. Bake for 20 – 25 minutes until the stuffing is browned, sausage is cooked and the mushrooms are soft.


Calories: 11kcalCarbohydrates: 0.3gProtein: 0.1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 115mgPotassium: 3mgFiber: 0.2gSugar: 0.04gVitamin A: 29IUCalcium: 4mgIron: 0.04mg
Keyword appetizer, christmas, dinner, starter, turkey
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