South Your Mouth

southyourmouth.com · Jan 9, 2015

Stuffed Mushrooms


I made these bad boys on Christmas Eve and they were AH MAZE ING! I’m seriously thinking about using the stuffing mixture in a pasta dish or serving it as a luxurious side dish. It’s crazy delicious!

Don’t look at the recipe and think it might be complicated. I just got extra descriptive in a few spots Y’all know how I do. Plus I wanted to break everything into individual steps.

There’s nothing to this. It’s wicked easy and tastes divine!

I think these will be hitting my tailgating menu and Super Bowl appetizer list. Fo sho!



Stuffed Mushrooms
2 16-oz containers (2 lbs. total) button mushrooms
1.25 pounds Italian sausage (I used hot)
1 8-oz. package cream cheese, at room temperature
1/2 teaspoon garlic powder
1 tablespoon butter
Salt & pepper
8 ounces mozzarella cheese, shredded (about 2 cups)

Prep the mushrooms
Clean the mushrooms by brushing away any dirt with a pastry brush or damp paper towel. Don’t wash the mushrooms as they will absorb the water and not cook/brown properly. Remove the stems from all the mushrooms and chop. Do this by applying pressure near where the stem connects with the cap. The stems will pop right off. If yours don’t pop off easily, trim the stems from the caps with a paring knife level with the gills.

Make the stuffing
Remove casings from sausage if applicable then cook and crumble over medium heat in a large skillet until sausage is cooked through and crumbly. Remove sausage with a slotted spoon and place in a large mixing bowl. Add cream cheese and garlic powder to mixing bowl with sausage and stir until cream cheese is melted and combined well.

Add butter, the reserved chopped mushrooms stems then salt and pepper to taste to the sausage drippings and sauté for 5-6 minutes or until mushrooms are nicely browned. Add sautéed mushroom stems to sausage mixture.

Add shredded mozzarella to sausage mixture and stir to combine. Set mixture aside until ready to stuff the mushrooms.

Stuff the mushrooms
Spray two 13x9 cookie sheets (or one large jellyroll pan) with cooking spray then arrange mushroom caps, gill-side up, on pans. Sprinkle inside of mushrooms with a little salt.

Stuff each mushroom cap with stuffing mixture, mounding the stuffing as high as you can get it (there’s plenty). Bake mushrooms uncovered at 375 degrees for 20 minutes or until cheese is browned and bubbly.

Let stand 15 minutes before serving. I actually like these best at room temperature. Garnish with fresh chives or parsley if desired.

If you have any extra stuffing, spoon it into a small crock or ramekin and heat while the mushrooms are in the oven. The stuffing is divine with crackers!

Makes approximately 40 mushrooms.

This recipe was featured at the Weekend Potluck!

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