A co-worker, Joyce, introduced me to these simple yet delicious stuffed mushrooms. When she first told me how she made them, I didn’t believe her. There was no way it was that easy to make delicious, man pleasing, stuffed mushrooms. I won’t admit to calling her a liar to her face, but I think we’ll both agree that I implied it. It was too simple.
The unbelievable part is that these mushrooms were made with just 3 ingredients—breakfast sausage, mushrooms, and cream cheese. That’s the entire list of ingredients, and in six simple steps, you have stuffed mushrooms. You can use either white, button, mushrooms or cremini mushrooms. This works best with smaller mushrooms that are about 1 ½ inches in diameter. I tried it with portobella mushrooms, and they weren’t as good. The ration of mushroom to filling wasn’t right.
- Remove the stems from the mushrooms. Set the caps aside
- Finely chop the stems.
- Put the raw sausage along with the chopped mushroom stems into a skillet over medium heat and cook until the sausage is cooked. The mushrooms pieces will be tender at this point, too.
- Add cream cheese to the pot with the mushrooms and the sausage and stir until well combined.
- Arrange the mushroom caps in a 9X13 inch pan with the bottoms facing up, and fill them with a spoonful of the sausage and cream cheese mixture.
- Bake in a 350 degree oven for 20-30 minutes or until the filling is golden brown on top.
That’s it. Simple, and delicious, stuffed mushrooms. These are one of Baker’s Man’s favorite things to have on special occasions. I don’t complain, because the entire recipe only costs about $4.00 to prepare 30 or so mushrooms.
Try out the recipe, and let us know what you think by leaving a comment below. Let us know what variations you make and how they turned out. We love to hear from our readers. Thanks for visiting Patty Cake’s Pantry
Recipe Suggestions: These appetizers can be changed by changing the type of sausage used and the type of mushrooms. Bulk Italian sausage, hot breakfast sausage, or even maple sausage work well in these. Our favorite is plain breakfast sausage, but there are many variations possible. You can even mix in a little bit of shredded cheese or use an entire block of cream cheese if you choose.
If you want to make a large quantity of these ahead of time, Make the filling through step 4 then refrigerate. Once it’s cold, you can store it for a couple of days, stuff the mushrooms, arrange them in a pan, and keep them, covered, in the refrigerator for 24-36 hours before baking them. This is particularly handy when you are entertaining a large group.
- 10 oz package of bulk breakfast sausage (hot or mild depending on your preference)
- 16 oz package of whole white, button, or cremini mushrooms
- ½ of an 8 oz package of cream cheese (the light version works fine here, too)
- Remove stems from mushrooms, set aside the caps.
- Finely chop the mushroom stems
- Cook chopped mushroom stems with sausage in a skillet over medium heat.
- When the sausage is cooked, drain excess fat then add the cream cheese. Mixing well.
- Stuff this mixture into the mushroom caps
- Bake at 350 degrees for 20-30 minutes or until stuffed mushrooms are a light golden color.