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!
- 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!
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
- 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
- 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.
- 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.