Easy Stuffed Mushrooms

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5 from 4 reviews


  • 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


  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.


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!

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