My family has been making these Easy Stuffed Mushrooms for parties for many years now.
My mom used to make these for her holiday party every year. She’d take them out of the oven and hand pass them around in her cute, retro serving dish. They were gobbled up in minutes! I recently brought them to a friend’s party (in that same dish), and they were a big hit there too.
A reader once commented that they made these easy stuffed mushrooms to go along with their steak dinner. I think that’s a fabulous idea!
Ingredients needed:
- mushrooms
- ground sausage
How to make Easy Stuffed Mushrooms:
Clean the mushrooms. Pat them dry. Pull off the stems and cut off the rough edge. Chop the rest of the stems finely. Gently take out the inside of the mushrooms with a small spoon and add that to the stems. Combine the mushroom mixture with sausage.
Spoon the sausage mixture into the mushroom caps. It’s okay to mound the sausage a bit because it will shrink down when baked.
Place the sausage stuffed mushrooms in a baking dish. Sprinkle a little water in the bottom. Bake for 45 minutes. Serve immediately! Enjoy!
Make ahead tip:
Prepare these ahead of time so that they are ready to pop in the oven. Stuff the mushrooms and then place them in the refrigerator (covered) until ready to bake. You’ll then have steaming hot appetizers to pass on a tray and they’ll be devoured quickly!
Suggested variation:
For a different spin on this recipe, brown the sausage, drain and cool. Mix with one package 8-ounces of cream cheese. Fill the mushrooms with the mixture and cook for the same amount of time at the same temp.
Here are a few more easy appetizer recipes you might like to try:
Easy Stuffed Mushrooms
Ingredients
- 1 pound white button mushrooms
- One 10-ounce tube Jimmy Dean Pork Light Sausage (or 10 ounces of any sausage)
- sprigs of Italian Parsley for garnish, optional
Instructions
- Clean the mushrooms. Pat them dry and gently pull off the stems. Cut the rough ends off of the stems and then chop the rest of the stems finely. With a small spoon, gently scoop out the centers of the mushrooms.
- In a medium bowl, mix the chopped stems and mushroom meat from the centers with the sausage. Fill the mushrooms with a spoonful of the sausage mixture. It's okay to mound up the sausage slightly since it will tend to shrink down when cooked.
- Arrange in a glass baking dish with 3 tablespoons water in the bottom of the dish.
- Bake, uncovered, at 350 degrees for 45 minutes.
- Top each mushroom with a tiny sprig of Italian parsley (if using) and serve immediately.
Notes
- Prepare these ahead of time so that they are ready to pop in the oven. Stuff the mushrooms and then place them in the refrigerator (covered) until ready to bake. You'll then have steaming hot appetizers to pass on a tray and they'll be devoured quickly!
- A reader recommends: For a different spin on this recipe, brown the sausage, drain and cool. Mix with one package 8-ounces of cream cheese. Fill the mushrooms with the mixture and cook for the same amount of time at the same temp.
- If you are preparing this recipe as gluten-free, just be sure to use a brand of sausage that is known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First of all, I use hot jimmy dean. Next I take the steams and cut them up an light fry them in butter first. Next I take the sausage an mix it with an egg an the steams an a drop or bread crumbs also parsley,salt & pepper.
I would like to make these for my mother’s 90th B-Day party. Can I possibly use a large aluminum cookie sheet, rather than the glass pan, to bake them? I can fit more on that way. Thank you.
I think that would be fine!
What a great idea. Cannot wait to try them. Thank you.
I made these last night to go with our ribeye steak. I used Hot sausage and added garlic (because we love it) also added some fresh grated Parm right when they came out of the oven and the parsley on top. Very good. Thank you for the recipe!!!
Do I have to cook the sausage before stuffing it in the mushroom?
No, it will cook with the mushrooms.
I made these last night with our Christmas dinner.
My husband (who doesn’t make many comments about meals) said they were the best stuffed mushrooms he has ever eaten.
He even asked for them again tonight!
I didn’t mind because this is the EASIEST recipe!
I’ll be making them again.
THANKS for the recipe!!
So funny, we made them too! Glad you enjoyed!
This turned out great – thanks for the recipe!