Stuffed mushrooms are one of my most favorite earthy and hearty appetizers. We get them any chance we can when we are at a restaurant. Making them at home is also one of my favorite things to do. I love making this stuffed mushroom for holidays such as Thanksgiving and even Christmas! The hearty, earthy flavors scream Thanksgiving and they can easily be made ahead of time, and quickly put together as a tasty, mouthwatering appetizer.
I wanted to share this recipe because it is one of my most favorite thing to make for a party. They are a hit! My kids even love them and beg for stuffed mushrooms. I am sharing this recipe with a handful of amazing bloggers that are all sharing their favorite Thanksgiving recipes!
I love the filling in these stuffed mushrooms, and actually use it for many other side dishes, which I plan to share on the blog later!
The filling is super easy but I wanted to chat about why I chose certain ingredients. Most people opt for bread crumbs when making stuffed mushrooms. I prefer to use an actual bread(and I use my homemade dutch oven sourdough bread) because it gives the mushrooms more bit and helps soak up any excess moisture. But you can use any kind oof bread you have.
I also like to use the mushroom stems in the filling, to add moisture and flavor. Along with the spinach, it adds a bit of earthiness. The soft cheese bind the mixture together and adds a bit of creaminess. I do not like a super cream filling, so I go sparingly with the cheese, only about 2 oz. The great thing about these stuffed mushrooms is that you can adjust ingredients according to what you might prefer. More spinach? Heck yes. Less sausage and more bread, okay no problem.
These are perfect for serving at your Thanksgiving or Christmas table as well! If you want to take them to a party, prepare them and throw them in the oven when you get there for 10 minutes. They will be hot and ready to eat.
Make sure to save this stuffed mushrooms recipe for later! Pin it!
One of my other favorite recipes for Thanksgiving is this amazing kale, wild rice and pomegranate salad.
Rustic and Savory Stuffed Mushrooms
- 1 lb sausage
- 16 oz whole mushroooms You can use small button mushrooms, baby portobello mushrooms, or large portobello mushrooms to turn it into a larger meal.
- 2-4 oz soft cheese (cream cheese, goat cheese) I use our homemade goat cheese, but cream cheese would be amazing in this as well.
- 2 tbsp fresh minced garlic
- 1 tsp fresh thyme 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1 cup chopped fresh spinach frozen can be used, make sure to drain it first by squeezing out the extra moisture
- 1 cup chopped bread pieces I use my homemade sourdough bread and break it into small pieces
- 1/2 cup fresh grated parmesan cheese
- mushroom stems chooped finely
- Begin my prepping the mushrooms but removing the stems and cleaning the mushrooms with a slightly damp rag. Finely chop the mushroom stems to add to your mixture. Set is all aside.
- Brown your sausage in a large skillet. Once
- Once it has browned turn the span on low heat, add your garlic, thyme, sage, chopped mushroom stems and stir in.
- Add your bread and spinach and stir until the spinach cooks down.
- Next, add the cream cheese cheese in small pieces and stri as it melts into the mixture.
- Turn the oven off and stir in the parmesan cheese.
- Let it sit while you prepare your mushrooms. If you have not made stuffed mushrooms before, here is a little secret. Put your mushroom caps in the oven for about 10 minutes on 350. They will begin to fill with liquid. Flip them over and drain out the liquid. This will prevent your stuffing from getting soggy from excess moisture.
- Once you have drained the moisture you can fill them with stuffing.
- Fill each mushroom with about 1 tbsp of filling, more if you want. I like to compress it into a ball before putting it on, so that it all stays in the mushroom.
- Bake in the oven for about 5-8 minutes, or unitl they are heated through. I like to sprinkle a but of fresh parmesan cheese to the top and broil it for just about 1 minute.
- Serve them immediately.
- You can store the filling in the fridge for a couple days and make your stuffed mushrooms when it is covenient.
13 of The Best Thanksgiving Recipes
Pan Fried Brussels Sprouts with Bacon – The Happy Housie
Purple Sweet Potato Pie Recipe – My 100 Year Old Home
Gnocchi with Squash and Walnuts in a Sage Butter Sauce – Lemon Grove Lane
Fall Spiced Whiskey Sour – Modern Glam
Easy and Flavorful Stuffed Mushroom Recipe – Twelve On Main
Caramel Apple Pie Recipe – Jennifer Maune
Zucchini Casserole Recipe – Happy Happy Nester
Dairy-Free Green Bean Casserole – Zevy Joy
Easy Classic Thanksgiving Stuffing – Rooms For Rent
Southern Style Green Beans – A Blue Nest
Rustic Sheet Pan Vegetables – My Sweet Savannah
Homemade Orange Cranberry Sauce – Finding Lovely
Becker Family Macaroni & Cheese – Sincerely, Marie