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+ servings

Easy Stuffed Mushrooms With Optional Chipotle Aioli Drizzle

Servings 20 mushrooms


Stuffed Mushrooms
  • 1 lb ground sausage, no casing, we used Italian (pork or turkey)
  • 2 8 oz packages of baby bella or white mushrooms cleaned and stems removed
Garnish Option: Chipotle Aioli
  • 2 large egg yolks
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp honey
  • 1/2 tsp salt
  • 2 tbsp chipotle in adobe
  • 1/2 cup light olive oil


Stuffed Mushrooms
  • Preheat oven to 375 degrees
  • Prepare your baking sheet by covering it with parchment paper.
  • Stuff each mushroom cap with sausage to generously cover the top of the mushroom.
  • Place mushrooms on parchment covered baking sheet and bake for 40-45 minutes until nicely browned.
  • To Serve: They can be served as is or drizzled with Chipotle Aioli for added zip.
Chipotle Aioli
  • Place yolks, lemon juice, garlic, honey, salt,and chipotle in small food processor or use vessel that will work with an immersion blender.
  • With processor or blender running, slowly pour in oil. Process until aioli forms and thickens, about a minute.
  • Place into a plastic bag with a place corner cut. Using the bag like a pastry bag, drizzle the aioli over mushrooms. You can reserve the remaining aioli for added dipping if desired.
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