Let’s be honest, Thanksgiving can get a little hectic. Between the turkey, the side dishes, and family arriving, the last thing you want to worry about is a complicated starter. You need something that is both delicious and straightforward.
That is where this amazing recipe comes in. These sausage stuffed mushrooms are one of my favorite Thanksgiving appetizers ever. They are savory, satisfying, and look so impressive on a platter, but they are surprisingly simple to put together. What a relief, right?
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. You have earthy mushrooms filled with savory Italian sausage, creamy cheese, and a perfect blend of seasonings. Each bite is a little explosion of pure comfort food goodness. It is a classic combination for a reason.
They are also a huge crowd pleaser. I have never served these without getting requests for the recipe. They are the kind of Holiday Appetizers that disappear almost as soon as you set them down. Kids love them, and so do adults. It is a win win.
Another great thing is how flexible they are. You can prepare the filling a day ahead of time. This saves you so much stress on the big day. All you have to do is stuff the mushrooms and pop them in the oven right before your guests arrive. Easy peasy.
This is truly wonderful Thanksgiving Party Food. It hits all the right notes for a gathering. It is easy to eat while mingling, does not require any special utensils, and it feels a little fancy without any of the fancy work. Your guests will feel so welcomed.
Plus, this recipe is very approachable for cooks of all skill levels. If you are new to making appetizers, this is a great place to start. The steps are clear and the results are consistently delicious. You really cannot go wrong with these.
Ingredients
Here is what you will need to gather. The list is simple, and you can find everything at your local grocery store.
- 32 ounces whole baby bella mushrooms. Try to find ones that are on the larger side, as they are much easier to stuff.
- 1 tablespoon extra virgin olive oil.
- 1 pound Italian turkey or chicken sausage. You can choose sweet or hot, depending on your preference.
- ½ tablespoon sherry vinegar or apple cider vinegar. This little bit of acid really brightens up the flavors.
- ¼ teaspoon kosher salt.
- ¼ teaspoon ground black pepper.
- 4 green onions, finely chopped.
- 2 cloves garlic, minced.
- ¼ cup Italian seasoned breadcrumbs. These help bind the filling together.
- 4 ounces reduced fat cream cheese. Make sure it is softened to room temperature for easy mixing.
- 1 large egg yolk. This also acts as a binder.
- ⅔ cup finely grated Parmesan cheese. For that wonderful salty, nutty flavor.
- Chopped fresh parsley, for garnish.
Step By Step Instructions
Ready to make some delicious thanksgiving appetizers? Let’s walk through it together. It is easier than you think.
Step 1: Prep The Oven And Mushrooms
First things first, let’s get the oven ready. Place a rack in the center of your oven and preheat it to 350 degrees F. This ensures your mushrooms cook evenly.
Now for the mushrooms. You do not want to wash mushrooms under running water, as they can get waterlogged. Instead, just take a damp paper towel and gently wipe the outsides clean.
Once they are clean, carefully remove the stems. You can usually just wiggle them a bit and they will pop right out. Finely chop up those stems because they are going into our filling. Set the mushroom caps aside for later.
Step 2: Cook The Sausage
Heat the olive oil in a large non stick skillet over medium heat. Once it is warm, add your Italian sausage. Cook it until it is browned all over and cooked through, which should take about 8 minutes.
Use a sturdy spoon to break the meat into small pieces as it cooks. Sausage can sometimes be a bit stubborn. A fun trick is to use a potato masher once the pieces are fairly small to break them down even further. It works like a charm.
Step 3: Sauté The Filling Base
To the same skillet with the cooked sausage, add the chopped mushroom stems you set aside earlier. Also, add the vinegar, salt, and pepper. Cook everything together, stirring occasionally, until the mushroom stems have softened up. This will take about 4 minutes.
Next, stir in the finely chopped green onion and minced garlic. Cook for just another minute until you can smell that wonderful garlic aroma. Finally, stir in the Italian breadcrumbs. Remove the skillet from the heat and set it aside to cool down a bit.
Step 4: Combine The Cheesy Filling
In a large bowl, it is time to make the creamy part of our filling. Combine the softened cream cheese, egg yolk, and grated Parmesan cheese. Use a fork to stir and mash everything together until it is smoothly combined and creamy.
Now, gently fold the cooled sausage mixture from the skillet into the cream cheese mixture. Stir until everything is well incorporated. This glorious mixture is what will make our Thanksgiving Appetizers so memorable.
Step 5: Stuff The Mushrooms
Grab your reserved mushroom caps and a small spoon. Generously fill each mushroom cap with the sausage and cheese mixture. Do not be shy here. You want to create a nice mound on top of each one.
Arrange the stuffed mushrooms in a baking dish that is large enough to hold them snugly in a single layer. It is okay if they touch at the edges. This helps them stay upright while they bake.
Step 6: Bake To Golden Goodness
Place the baking dish in your preheated oven. Bake the stuffed mushrooms for about 20 minutes. You will know they are done when the tops are nicely browned and the filling is cooked through and bubbly.
You might notice some liquid seep out from the mushrooms into the pan. That is totally normal. Just leave it behind in the pan when you remove the mushrooms.
Step 7: Garnish And Serve
Carefully transfer the baked mushrooms to a serving plate. Let them cool for at least 5 minutes before serving. This is important because they will be incredibly hot straight out of the oven.
Just before you serve them, sprinkle them with a little bit of chopped fresh parsley. This adds a nice touch of color and freshness. Now you can enjoy your amazing Thanksgiving Party Food. They are delicious served warm or even at room temperature.
How To Store Leftovers
If you happen to have any leftovers, which is rare, storing them is simple. Allow the stuffed mushrooms to cool completely to room temperature first.
Once cooled, place them in an airtight container. You can store them in the refrigerator for up to 3 days. They make a great snack the next day.
To reheat, I recommend using the oven or a toaster oven. Place them on a baking sheet and warm them at 350 degrees F for about 10 to 15 minutes, or until heated through. This helps them crisp up again. Microwaving works in a pinch, but they can get a little soft.
Tips
Here are a few extra tips to make these Thanksgiving Recipes Appetizers even better and easier for you.
- Make Ahead Magic: You can prepare the entire filling mixture up to 2 days in advance. Store it in an airtight container in the fridge. You can also stuff the mushrooms a day ahead, cover, and refrigerate. Then just bake when you are ready.
- Sausage Swaps: Feel free to experiment with the sausage. Spicy Italian sausage adds a nice kick. You could also use bulk breakfast sausage or even chorizo for a different flavor profile.
- Cheese Variations: While Parmesan is classic, other cheeses work well too. Try adding some shredded mozzarella for extra gooeyness, or use Asiago or Pecorino Romano for a sharper, saltier taste.
- Vegetarian Option: To make this a vegetarian friendly dish, simply swap the sausage for a plant based crumble. You could also use a mixture of finely chopped cooked lentils, walnuts, and extra herbs.
- Picking Mushrooms: Look for baby bella, also known as cremini, mushrooms. They have a deeper, earthier flavor than white button mushrooms. Choose mushrooms that are firm, smooth, and similar in size for even cooking.
- Don’t Crowd The Pan: When you are browning the sausage and then the mushroom stems, make sure your skillet is large enough. If you crowd the pan, the ingredients will steam instead of browning, and you will lose out on a lot of flavor.
Conclusion
So there you have it. A straightforward and incredibly delicious recipe for sausage stuffed mushrooms. These really are one of the best Thanksgiving appetizers you can make. They are packed with flavor, easy to prepare, and a guaranteed hit with everyone.
Give these a try for your next holiday gathering. I promise they will become a new family favorite. They are the perfect way to kick off a wonderful meal and celebrate with the people you love. Happy cooking.
FAQ
Can I Make These Stuffed Mushrooms Ahead Of Time?
Absolutely. This is one of the best things about these Holiday Appetizers. You can prepare the filling up to two days ahead and keep it in the fridge. You can even stuff the mushrooms a day in advance, cover the baking dish, and refrigerate until you are ready to bake.
Can I Use Different Kinds Of Mushrooms?
Yes, you can. While baby bella (cremini) mushrooms are recommended for their flavor, regular white button mushrooms work well too. Just try to pick mushrooms that are large enough to hold a good amount of filling.
What Can I Use Instead Of Italian Sausage?
You have lots of options. Ground chicken or ground turkey are great leaner alternatives. For a different flavor, try using bulk breakfast sausage or even spicy chorizo. For a vegetarian version, you can use a plant based ground meat substitute.
How Do I Prevent My Stuffed Mushrooms From Getting Soggy?
The key is to cook the mushroom stems with the sausage first. This cooks out a lot of the excess moisture from the mushrooms. Also, baking them at a proper temperature of 350 degrees F helps them cook through without getting watery. The breadcrumbs in the filling also help absorb any extra liquid.
Sausage Stuffed Mushrooms
These savory and satisfying sausage stuffed mushrooms are the perfect, easy-to-make Thanksgiving appetizer. They’re a crowd-pleasing classic packed with Italian sausage, creamy cheese, and a blend of savory seasonings.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F. Gently wipe mushrooms clean with a damp paper towel. Remove stems, finely chop them, and set aside the mushroom caps.
- Heat olive oil in a large non stick skillet over medium heat. Add Italian sausage and cook until browned, breaking it into small pieces. A potato masher can help break up the meat.
- Add the chopped mushroom stems, vinegar, salt, and pepper to the skillet. Cook until the stems soften, about 4 minutes. Stir in green onions and garlic and cook for 1 more minute until fragrant. Mix in the breadcrumbs and remove from heat to cool slightly.
- In a large bowl, combine the softened cream cheese, egg yolk, and Parmesan cheese. Mix until smooth. Fold in the cooled sausage mixture.
- Generously fill each mushroom cap with the sausage and cheese mixture, creating a mound on top. Arrange the stuffed mushrooms in a single layer in a baking dish.
- Bake for about 20 minutes, or until the tops are browned and the filling is bubbly.
- Let cool for at least 5 minutes, then garnish with fresh parsley before serving.
Notes
Make Ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. You can also stuff the mushrooms a day ahead and refrigerate until ready to bake.
Sausage Swaps: Feel free to use spicy Italian sausage, breakfast sausage, or even chorizo for a different flavor profile.
Cheese Variations: Try adding shredded mozzarella for extra gooeyness, or use Asiago or Pecorino Romano for a sharper taste.
Vegetarian Option: To make this vegetarian, swap the sausage for a plant-based crumble or a mix of cooked lentils and chopped walnuts.
Nutrition
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