Easy Stuffed Mushrooms

Easy Stuffed Mushrooms Recipe

This is seriously like the easiest recipe in the universe, but I’ve also said that before about other recipes so you probably don’t want to take that statement literally, but it is super-duper easy. In under 5 minutes, watch as some stuff you found in your fridge turns magically into an appetizer you could take to your work parties or somewhere else where maybe there’s people you want to impress or something and actually have that happen.

Like, impress people, I mean.

Trust me. It feels really good.

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Easy Stuffed Mushrooms

  • Yield: 8 1x
Scale

Ingredients

  • 16 ounces button mushrooms (about 16 medium-sized ‘shrooms)
  • 6 ounces fresh chorizo sausage (or breakfast or Italian or whatever’s fressshhh)
  • 2 green onions, thinly sliced
  • 2 teaspoons fresh chopped herbs (cilantro, parsley, oregano, thyme, sage – whatever goes with your sausage)
  • 2 tablespoons grated parmesan
  • Pinch of salt

Instructions

  1. Preheat the oven to 375 F
  2. Wipe the shroomies off with a dry towel to get the dirty bits off.
  3. Pop the stems out and reserve.
  4. Scrape out the cavities with a small spoon to make a good-sized hole.
  5. Mince the mushroom stems and combine with the chorizo, onion, herbs, and parmesan.
  6. Place the mushroom caps on a baking sheet (maybe covered with foil if you’re feeling lazy and not like cleaning later) and sprinkle with a little salt.
  7. Fill each cap with 2-3 teaspoons of the mixture, mounding it up.
  8. Bake 20 minutes.
  9. Serve hot or at room temperature.

Notes

With the chorizo sausage, I used cilantro and oregano for the herbs.
If you were using an Italian sausage, try basil, oregano, and/or parsley.
If you’re using a breakfast sausage, thyme, sage, and rosemary would be good.
Also try different cheeses, maybe a sharp cheddar with breakfast sausage or ricotta salata with Italian. Mix it up! Have a crazy mushroom party!

Other mushroom appetizers you might like: Mushroom duxelles in puff pastry

16 Comments

  1. Bev Weidner on March 20, 2012 at 9:38 am

    Stuffed mushrooms are my liiiiiiiiiiifffffffeeeeeee.

    • Hilah on March 20, 2012 at 11:14 am

      I am so happy I finally got on board the Mushroom Train where all the happy people ride.

  2. Deepika on March 20, 2012 at 11:08 am

    Wow .. its good very delicious cant wait to try it at my home

    • Hilah on March 20, 2012 at 11:14 am

      I hope you do!

  3. Daniela Palazzo on March 20, 2012 at 11:38 am

    Hey, any tips for making this recipe vegetarian?

    • Hilah on March 20, 2012 at 11:52 am

      Hi Daniel!
      Great question. One option would be to find some Soy-rizo which is a brand of vegetarian “chorizo” that is pretty easy to find most places, near the tofu usually. Alternately, you could mix the chopped mushroom stems with an egg and some breadcrumbs, or to keep it gluten free, some frozen spinach that’s been thawed and squeezed dry minced up with the mushroom. If you do either of those last two ways, I’d suggest adding some salt and pepper since this recipe gets most of its seasoning from the chorizo.
      Hope that helps!
      -h

  4. norys rojas on March 20, 2012 at 11:40 am

    felicitaciones es muy buena me gustaria ver mas receta faciles me fascina la cocina con ingredientes faciles de conseguir.

    • Hilah on March 20, 2012 at 11:54 am

      Muchas gracias, Norys! I am happy you like it and I will do more recipes like this.

  5. Carl on March 22, 2012 at 7:23 am

    Nice recipe for when I come back from work because it is quick!

    • Hilah on March 22, 2012 at 8:00 am

      Yeah, I bet you could make a meal out of these with a salad, Carl!

  6. Ashleigh on March 22, 2012 at 1:55 pm

    Im gonna try these. Another good filling which people go crazy for is bacon, green onion, cheddar and cream cheese.

    • Hilah on March 23, 2012 at 9:36 am

      Oh yeah, Ashleigh, that filling sounds good and just as easy! Thanks!

  7. Jenny on March 30, 2012 at 2:02 am

    This are great. Amazing taste. Have you tried them with chicken ? I would like to know if they still taste great.

    • Hilah on March 30, 2012 at 9:34 am

      Hi Jenny! I think these would be fine with ground chicken, but you’d need to add some spices.

  8. brenda brodie on June 14, 2012 at 5:38 pm

    Cooked this for brekky this morning .Fan*******tastic!!!!!!

    • Hilah on June 14, 2012 at 5:50 pm

      Hoo*******ray! 🙂 Man, I want to make these for breakfast now, too! Imagine with a big portobello and a poached egg on top!

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