What’s in this Stuffed Mushrooms Recipe?

I stuffed mushroom caps with a cheesy sausage mixture and baked them to perfection. These savory, cheesy stuffed mushrooms are beyond delicious!

Mushrooms: You’ll want what’s known as “stuffer mushrooms”. Cremini or white buttons have the perfect natural shape for stuffing. Olive Oil: Helps the mushroom caps cook without burning. Lemon Juice: Helps make the mushrooms juicy and delicious! Salt + Pepper: Enhances the natural flavor of the mushrooms. Sausage: I used hot pork sausage, but any kind will work. I think Italian sausage blends best with the flavors of this dish. Onion + Garlic: Add an earthy flavor to the stuffing. White Wine: Adds a touch of acidity and lightness to the stuffing. Cream Cheese: Makes the filling creamy and tangy. Goat Cheese: Makes the filling extra tangy! Herbs de Provence: A classic blend of herbs that adds a savory and light flavor. Egg Yolk: Helps bind the filling. Parmesan Cheese: Adds a salty and nutty flavor. Bread: Forms the base of the crumb topping. You could use breadcrumbs instead to save time. Fresh Herbs: Use whatever herbs you love to flavor the crumb topping. Butter: Helps bind the crumb topping and makes it crispy!

Pro Tip: Mushrooms shrink significantly as they cook. If possible, choose large “stuffer mushrooms.”

Variations on Sausage Stuffed Mushrooms

I like getting larger mushroom caps so that they’re easy to stuff, but you can use smaller ones if you want something more bite-sized. Either way, they taste incredible! You can put all kinds of things in your stuffed mushrooms. Get creative with the types of cheeses you use, add veggies, herbs, spices, pork, or chicken. The possibilities are endless, but cheese is the most important part if you ask me.

How to Store and Reheat

Once the mushrooms have been cooked, you can save any extras that are left over. Place the stuffed mushrooms in resealable bags or airtight containers and store them in the refrigerator. They will keep for up to 4 days. Reheat in a 350°F oven uncovered for 5-10 minutes, or until warmed through.

How to Freeze

If you’d like to freeze these mushrooms, I recommend doing so before baking them. Let the roasted mushrooms and filling cool to room temperature, then stuff the mushrooms and place them in a single layer on a lined baking sheet. Freeze until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding an extra 5-10 minutes to the final bake time.

Serving Suggestions

These stuffed mushrooms are the perfect appetizer to enjoy before dinner. For your entrée, consider mushroom stuffed chicken, baked Caesar chicken, chicken alfredo stuffed shells, Salisbury steak, beef ragu, or Parmesan spinach gnocchi.

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