Stuffing Stuffed Mushrooms
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Stuffing Stuffed Mushrooms are an easy game day or Thanksgiving appetizer or side dish! Mushroom caps are stuffed with savory stuffing, topped with cheese, and then baked until tender and toasty!
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My family has been making some version of stuffed mushrooms for as long as I can remember. Every Thanksgiving, we would enjoy these stuffed mushrooms along with other apps like jam baked brie and slow cooker spinach artichoke dip while we waited for the big meal to be ready.
While they may not be prettiest to look at, these stuffed mushrooms are super simple and super delicious! Yay for easy appetizers!
Why I love this recipe
- if you are using leftover stuffing, there is just a few minutes of prep time for this recipe
- you can customize the taste depending on your stuffing – we like to use a hearty sausage stuffing or vegetable herb stuffing but you can easily whip up a box of Stovetop if you don’t have leftover homemade stuffing
Ingredients
- mushrooms
- stuffing
- provolone cheese (optional for topping)
We always used white button mushrooms when I was a kid, but I love baby bella mushrooms (baby portobellos) for this recipe. They are a little ‘meatier’ and tend to be a little bigger than the button/white mushrooms. Baby bella mushrooms may also be labeled cremini mushrooms at your grocery store, they are the same thing.
Step by step
- Use a barely damp paper towel to brush off any dirt and debris from the mushroom 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 baking sheet prepared with non-stick cooking spray and fill them with prepared stuffing.
- Once they are filled, top each mushroom cap with sliced cheese if you like.
- 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, broil for 2-3 minutes to bubble and brown that cheese.
Tips for Best Results
- the cheese topping is an extra our family loves but feel free to leave it off if you prefer, you can use any type of cheese you have on hand but sliced cheese is less messy to top the stuffing than shredded
- if you don’t have leftover stuffing whip up a box of Stovetop and use that
- if your homemade stuffing has large chunks, chop it before adding to the mushrooms to it can easily fit inside
- if your stuffing is on the drier side and not sticking together well dampen it with a little chicken broth to help it stay together in the mushroom cap
Variations
You can play with the flavors in this recipe by adding to the stuffing mixture: browned sausage, sautéed onion, chopped celery, chopped fresh rosemary or parsley, or skip the cheese topping and add some asiago or parmesan cheese to the stuffing mixture instead.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or wrap each mushroom in aluminum foil and heat in the oven.
If you try this recipe please comment and rate it below, I love hearing from you!
Cheesy Stuffing Stuffed Mushrooms
- Total Time: 30 minutes
- Yield: 20 1x
Description
Stuffing Stuffed Mushrooms are an easy game day or Thanksgiving appetizer or side dish! Mushroom caps are stuffed with savory stuffing, topped with cheese, and then baked until tender and toasty!
Ingredients
- 20 baby bella musrooms
- 1 1/2 cups prepared stuffing
- 10 slices of cheese
Instructions
- Preheat oven to 375° Fahrenheit.
- Prepare a sheet pan with non-stick cooking spray.
- Clean mushroom caps – use a barely damp cloth to brush off dirt/debris then remove the stem and gills.
- Fill each mushroom cap with prepared stuffing and place on the prepared baking sheet.
- Top each mushroom cap with 1/2 slice of cheese, breaking into pieces if necessary to fit on to the top of the mushroom.
- Bake until mushroom caps are softened and the cheese is melted, about 15-20 minutes depending on the size and type of mushroom. The mushrooms are done when they shrink down a little and release liquid.
- Turn oven to broil and place mushrooms under broiler to brown cheese for 2-3 minutes. Watch closely so they do not burn.
Notes
The amount of stuffing and the baking time will vary depending on the size and type of mushroom and stuffing used.
If using a stuffing with large pieces of bread, chop into smaller pieces before stuffing the mushrooms.
If the stuffing is dry add a little chicken broth to moisten it and help it stick together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 73
- Sugar: 1.7 g
- Sodium: 158.3 mg
- Fat: 4.1 g
- Carbohydrates: 4.1 g
- Fiber: 0.8 g
- Protein: 6 g
- Cholesterol: 9.7 mg
