Stuffed Mushrooms
When the holiday season approaches, you know it’s time to break out your best crowd-pleasing appetizers, like delicious Stuffed Mushrooms!
Game days, parties, and holiday get-togethers are all perfect reasons to make easy Stuffed Mushrooms, especially since no one can get enough of them! These savory, pop-able treats, starring baked mushrooms filled with sausage, cream cheese, and delicious seasonings, can be made in 30 minutes or are a great make-ahead appetizer that will be a hit with every guest!
A Party Must-Have
Some appetizers are tried and true for a reason- everyone thinks they’re delicious, and they disappear before the night is over, like Stuffed Mushrooms! They look so savory and irresistible and once you’ve had one, you have to go back for more! I can easily make these cheese and sausage stuffed mushrooms right before the party, cook the filling, stuff the mushrooms, store everything in the fridge for a day or two before the party and then bake the mushrooms when it’s party time. Making the perfect appetizer is the least of my party worries when I make Stuffed Mushrooms!
There are so many filling options for stuffed mushrooms, like Three Cheese Stuffed Mushrooms and Jalapeno Popper Stuffed Mushrooms, that are just as impressive and easy to make!
Other Recipes to Serve with Stuffed Mushrooms
- Another crowd favorite at every party is 15-Minute Jalapeno Spinach & Artichoke Dip! This creamy dip with a kick is a huge hit!
- When you can’t get enough of those addictive sausage and cheddar flavors, Air Fryer Cheddar & Sausage Balls have you covered- and they’re so fast to make!
Ingredients
Sausage: Purchase one pound of breakfast sausage to bring huge flavor to these stuffed mushrooms.
Veggies: You will need button mushrooms for this recipe, but you can also use baby bella mushrooms. You will also need green onions and garlic.
Cheese: Pick up cream cheese and parmesan cheese for this recipe. Low-fat or Neufachatel cream cheese will also work in this dish.
Bread Crumbs: Add a little texture to these mushrooms by including Panko bread crumbs. The recipe uses plain bread crumbs but if you have Italian bread crumbs, those will be fine, too.
How to Make Stuffed Mushrooms
STEP ONE: Preheat the oven to 425 degrees F and grease a baking sheet. Remove the stems from the mushrooms carefully and set the mushroom caps aside. Finely chop the mushroom stems.
STEP TWO: In a saute pan, brown the sausage, breaking it up as it cooks. Once the sausage is cooked, add the chopped mushroom stems and cook for a few minutes.
STEP THREE: Sprinkle in the green onions and garlic and cook for another minute. Stir in the cream cheese and parmesan cheese, and once melted, add the Panko bread crumbs and mix well. Remove the pan from the heat.
STEP FOUR: Stuff each mushroom cap with a heaping tablespoon of filling.
STEP FIVE: Bake for 10-15 minutes until the filling is browned and the mushrooms are soft. Sprinkle with chopped parsley before serving warm.
Tips for Success
- Hang on to the mushroom stems to use in the filling! Those stem pieces add another texture to the filling and more of that excellent umami mushroom flavor.
- Use regular or low-fat options for the cream cheese, and when it comes to the parmesan cheese, pre-shredded or grating your own are both excellent options.
- Use whatever bread crumbs you have on hand or can find at the store, although plain bread crumbs are preferred for this recipe.
Should you wash mushrooms before stuffing them?
Some mushrooms you pick up at the store are cleaner than others, but most still have a little dirt on them that may make you race for the sink when it’s time to make these stuffed mushrooms. However, mushrooms are porous little fungi and should never be soaked in water. If you end up with a few dirty mushrooms, wet down a paper towel or cloth and wipe off the mushrooms. This will keep the mushrooms dryer and, ultimately, your recipe because the mushrooms will not leak excess moisture while cooking.
How do you store stuffed mushrooms?
If you’re lucky enough to have any leftover stuffed mushrooms, you can store them in an airtight container in the fridge for up to three days. The mushrooms can easily be reheated in the microwave or popped back into the oven or even the air fryer to get a little crispy again. To make this dish ahead of time, you can cook the filling, stuff the mushrooms, and then cover them and refrigerate them until you are ready to cook them.
More Unforgettable and Crowd-Pleasing Appetizers!
- Air Fryer Stuffed Mushrooms
- Brown Sugar, Bacon & Brie Crescent Rolls
- Crab Stuffed Mushrooms
- Apricot, Goat Cheese & Caramelized Onion Crostini
- Bacon Wrapped Figs
*This post was originally posted on 12/30/2013
Stuffed Mushrooms
Ingredients
- 24 button mushrooms whole
- 1 pound breakfast sausage (see note)
- 3 green onions chopped fine
- 2 cloves garlic minced
- 4 ounces cream cheese softened
- ¼ cup Parmesan cheese grated
- ¾ cup Panko bread crumbs
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425 degrees F.
- Carefully remove the stems from the mushrooms. Finely chop the stems and set them aside.
- Place a large skillet over medium heat. Cook the sausage, breaking it up into small pieces, until browned through, about 10 minutes.
- Once the sausage is browned add in the mushroom stems and cook for 2-3 minutes. Add the green onions and garlic to the skillet and cook another 1-2 minutes.
- Add the cream cheese and Parmesan cheese to the sausage mixture and stir until melted and evenly combined. Stir in the breadcrumbs and remove the skillet from the heat.
- Scoop a heaping tablespoon of filling into the mushrooms. Place onto a foil-lined baking sheet.
- Bake for 10 to 15 minutes or until the filling is browned and the mushrooms are softened.
- Remove from the oven. Garnish with chopped parsley, if desired, and serve warm.
Notes
- If you want to give your mushrooms a kick, use hot breakfast sausage instead of regular/mild sausage.
- You can use the 1 lb. chub of sausage or links. If you use links, remove the casings before adding the sausage to the skillet.
I’m not really found of cream cheese in dishes like this. Is there a substitute for cream cheese for this recipe?
This recipe is so good easy to prepare and delicious!
These are really good the next day, cold from the fridge… I’m not much for reheating things so anything that tastes good cold too is a win for me!
I never thought to try but I’m on board with no reheating! 🙂