Game Day Sausage-Stuffed Mushrooms Recipe

If you’re looking for an easy appetizer recipe to spice up Game Day, you’ll love these Sausage-Stuffed Mushooms! Cream cheese, pork sausage, and green chiles come together with breadcrumbs to create a fantastic filling for button mushrooms. They can easily be prepared the day before, then popped in the oven to bake just before game time.

Be sure to check out our suggestions on how to vary the filling to satisfy your partygoers’ palates. Don’t be surprised if you’re asked to make these for every football party in the season. They’re a fan favorite in our house!

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What Are Stuffed Mushrooms?

Stuffed mushrooms are a dish prepared by stuffing mushroom caps with a filling. They can be served as a main dish, side dish, or appetizer. While they are typically served hot or warm, some stuffed mushrooms are served cold.

Different types of mushrooms can be used, but white button mushrooms are the most common mushroom type used for appetizer stuffed mushrooms. Portobella mushrooms are fantastic for main dish stuffed mushrooms. (Try our Philly Cheesesteak Stuffed Pepper filling in a Portobella mushroom–you’ll love it!)

There is endless variety when it comes to stuffed mushrooms. From meat filling to grain and vegetable filling, there is truly something for everyone and every eating style. I look forward to publishing more recipes for stuffed mushrooms in the future!

How Can I Vary This Dish?

There are many, many variations of stuffed mushrooms, and I have yet to find a recipe that I don’t like. But sticking to the sausage-stuffed mushroom idea, here are some ideas for variations.

• For a spicier variation, deseed and chop one fresh jalepeno pepper. Substitute it for the canned green chiles.
• For a more robust mushroom flavor, use baby bella mushrooms.
• If you like your stuffed mushrooms creamier, increase the cream cheese by 2 tablespoons.
• For a smoky taste, add 2 teaspoons Liquid Smoke to the filling along with the cream cheese.
• If you can’t get enough cheese, substitute shredded cheddar cheese for the Parmesan. You can even add some to the filling for extra cheesiness!

Can I Make These Ahead?

Yes, but not too far ahead!

You can make these the night before, but stop before baking. Cover with a layer of plastic wrap, then foil, and refrigerate up to 24 hours before you’re ready to bake.

We do not recommend freezing the stuffed mushrooms because the freezing process affects the texture of the mushrooms. They contain a lot of water, which results in thawed mushrooms becoming soft and even mushy. So while it is ok to freeze mushrooms intended for soups, sauces, or stews, freezing isn’t a good idea for fingerfood.

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Directions

• Preheat oven to 375 F.
  
  Wash and pat dry mushrooms. Remove and set aside stems. Place mushroom caps on a greased, rimmed baking sheet or dish.
  
• Chop mushroom stems.
  
  Brown sausage, chopped onion, and 1 cup chopped mushroom stems in a large skillet. Drain.
  
• Mix in bread crumbs and drained green chiles.
  
• Add cream cheese. Stir over low heat until cream cheese is mixed in.
• Spoon mixture into prepared mushroom caps. Top with grated Parmesan cheese.
  
• Bake in preheated oven for 20-30 minutes, or until mushrooms soften and tops turn golden brown.
  
  If desired, drizzle 1/2 cup melted butter over hot mushrooms and garnish with parsley. Serve hot.

Looking for More Appetizers?

• Easy to make Cheesy Jalapeno Pinwheels are a fun addition to game day snacks
• Buffalo Chicken Dip puts the spice and flavor of wings into a zesty hot dip
• For a twist on traditional nachos, check out our Irish Nachos with Beer Chedder Cheese

Game Day Sausage-Stuffed Mushrooms

Recipe by Chicken Soup with DumplingsDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Cream cheese, pork sausage, and green chiles come together with breadcrumbs to create a fantastic filling for button mushrooms.

Ingredients

• 30 whole white button mushrooms

• 1 pound pork sausage

• 1/2 cup chopped onion

• 3/4 cup breadcrumbs

• 1- 4 oz can diced green chiles, drained

• 4 oz cream cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup butter, melted (optional)

• 1/4 cup chopped parsley (optional)

Directions

• Preheat oven to 375 F.
• Wash and pat dry mushrooms. Remove and set aside stems. Place mushroom caps on a greased, rimmed baking sheet or dish.
• Chop mushroom stems until you have gathered 1 cup of chopped stems.
• Brown sausage, chopped onion, and the 1 cup chopped mushroom stems in a large skillet. Drain.
• Mix in bread crumbs and drained green chiles.
• Add cream cheese. Stir over low heat until cream cheese is mixed in.
• Spoon mixture into prepared mushroom caps. Top with grated Parmesan cheese.
• Bake in preheated oven for 20-30 minutes, or until mushrooms soften and tops turn golden brown.
• If desired, drizzle 1/2 cup melted butter over hot mushrooms and garnish with parsley. Serve hot.

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