Easy Stuffed Mushrooms
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.
Easy Stuffed Mushrooms
- Yield: 8 1x
- 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
- Preheat the oven to 375 F
- Wipe the shroomies off with a dry towel to get the dirty bits off.
- Pop the stems out and reserve.
- Scrape out the cavities with a small spoon to make a good-sized hole.
- Mince the mushroom stems and combine with the chorizo, onion, herbs, and parmesan.
- 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.
- Fill each cap with 2-3 teaspoons of the mixture, mounding it up.
- Bake 20 minutes.
- Serve hot or at room temperature.
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
Stuffed mushrooms are my liiiiiiiiiiifffffffeeeeeee.
I am so happy I finally got on board the Mushroom Train where all the happy people ride.
Wow .. its good very delicious cant wait to try it at my home
I hope you do!
Hey, any tips for making this recipe vegetarian?
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!
felicitaciones es muy buena me gustaria ver mas receta faciles me fascina la cocina con ingredientes faciles de conseguir.
Muchas gracias, Norys! I am happy you like it and I will do more recipes like this.
Nice recipe for when I come back from work because it is quick!
Yeah, I bet you could make a meal out of these with a salad, Carl!
Im gonna try these. Another good filling which people go crazy for is bacon, green onion, cheddar and cream cheese.
Oh yeah, Ashleigh, that filling sounds good and just as easy! Thanks!
This are great. Amazing taste. Have you tried them with chicken ? I would like to know if they still taste great.
Hi Jenny! I think these would be fine with ground chicken, but you’d need to add some spices.
Cooked this for brekky this morning .Fan*******tastic!!!!!!
Hoo*******ray! 🙂 Man, I want to make these for breakfast now, too! Imagine with a big portobello and a poached egg on top!