Deep-Dish Style Cheddar and Sausage Stuffed Mushrooms

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Large mushroom caps stuffed with savory sausage, sharp cheddar, and a hint of tomato, inspired by Chicago’s iconic deep-dish flavors. This American quick recipe, ready in about 35 minutes, pairs large white mushrooms, Italian sausage, and sharp cheddar cheese for a weeknight-friendly dinner. Each serving lands at about 190 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 American cuisine 190 cal/serving

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Ingredients

12 caps large white mushrooms, stems removed
8 oz Italian sausage, casing removed
1 cup shredded sharp cheddar cheese
1 small tomato, deseeded and diced
2 garlic clove, minced
2 tbsp olive oil
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. Brush 12 large mushroom caps with 2 tbsp olive oil and set on a baking sheet.
Step 2: In a skillet over medium heat, cook 8 oz Italian sausage with 2 minced garlic cloves until browned and cooked through, breaking up into small pieces, about 6-7 minutes. Remove from heat.
Step 3: In a bowl, mix the cooked sausage, 1 cup shredded sharp cheddar cheese, 1 diced small tomato (seeds removed), 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 4: Spoon the sausage-cheese mixture evenly into each mushroom cap, pressing slightly to fill.
Step 5: Bake for 18-20 minutes until mushrooms are tender and cheese is melted and golden. Let cool 5 minutes before serving.