Mushroom caps are stuffed with savory stuffing, topped with cheese and then baked until tender and toasty! These Cheesy Stuffing Stuffed Mushrooms are a totally easy game day or Thanksgiving appetizer!
My family has been making some version of stuffed mushrooms for as long as I can remember. Every Thanksgiving, my step dad would clean out button mushroom caps, render sausage or make stuffing, fill mushrooms and bake them until the cheese was bubbly and browned. Our kitchen was a mess, but our bellies were full.
While they may not be pretty, these stuffed mushrooms are super simple and super delicious! Yay for easy appetizers!
Cheesy Stuffing Stuffed Mushrooms
We always used button mushrooms when I was a kid, but I love baby bella (baby portabella) mushroom caps for this recipe. They are a little ‘meatier’ and tend to be a little bigger than the button/white mushrooms in my grocery store.
To clean the mushroom caps, use a barely damp towel to brush off any dirt and debris from the caps. If your mushrooms are pretty grubby, you can rinse them briefly and dry them well, but don’t submerge or soak them in water or they will absorb the water and get soggy and mushy. Once the mushrooms are cleaned, remove the stems and the gills (the dark area surrounding the stem) to make room for the stuffing.
Place the mushrooms on a sheet pan prepared with non-stick cooking spray and fill them with prepared stuffing. This is a great recipe to make to use up leftover stuffing from Thanksgiving for game day grub!
Once they are filled, top each mushroom cap with sliced cheese. We used provolone because it was what we had in our fridge, but you can use mozzarella, pepper jack or even cheddar cheese. (Shredded cheese would probably work in a pinch, but I would imagine it is a little harder to get it to stay on top of the stuffing.)
Pop these guys in the oven and let them bake until the mushrooms are tender (you’ll see them shrink a bit and begin to release a little liquid) and the cheese is melted. Then, pop them under the broiler to really bubble and brown that cheese …
That melty cheese is my favorite part! I’m that girl that will peel off any stray browned cheese from the sheet pan. And yes, the crispy cheese around the edge of a pizza is the best! Anyway, mushrooms …
- Around 20 baby bella (baby portabella or button/white mushroom caps*)
- About 1 1/2 cups prepared stuffing *
- 10 slices of cheese – provolone (pepper jack, mozzarella or cheddar)
- Preheat oven to 375 degrees F.
- Prepare a sheet pan with non-stick cooking spray.
- Clean mushroom caps – use a barely damp cloth to brush off dirt/debris – and then remove stem and gills.
- Fill each mushroom cap with prepared stuffing.
- Top each mushroom cap with sliced cheese – we used 1/2 a slice for each mushroom cap.
- Bake until mushroom caps are softened and the cheese is melted. My mushrooms took about 15-20 minutes to bake. (Baking times may vary depending on the size and type of mushroom.)
- Then, turn oven to broil and place mushrooms under broiler to brown cheese. Watch closely so they do not burn.
*The amount of stuffing and the baking time will vary depending on the size and type of mushroom used. The mushrooms should soften and become tender (you will also see them shrink a bit and release some liquid), but you don’t want them to get too soft and difficult to pick up.
Made as is, these Cheesy Stuffing Stuffed Mushrooms are a delicious meatless appetizer for your party or game day spread.
If you want to please the carnivores in your life, stir some browned sausage (pork breakfast sausage or mild Italian sausage work well) into the stuffing before you fill your mushroom caps. Either way, these Cheesy Stuffing Stuffed Mushrooms will disappear in no time!