Stuffed mushrooms are such a classic appetizer and you see them often at parties where finger food is served. There are so many different variations you can make but this version is one of my favorites. I made this version for a friends baby shower I was at last weekend, the theme was Woodland Creatures and we tried to do all things “woodsy” and mushrooms are definitely woodsy. Plus, this version is also great for brunch, which is what we served.
Start by cooking up the sausage. I used plain pork breakfast sausage but you can use any kind of sausage you like, just as long as it can be crumbled. Cook it until it’s all the way done then remove it to a plate lined with a paper towel to drain the excess grease. Leave the grease in the pan.
While the sausage is cooking, dice up an onion finely. When the sausage is done, add the onion to the grease and let it saute until the onions are soft.
Remove the stems from all the mushrooms and then dice them up finely. Add the diced stems to the onions in the pan and continue to saute until the mixture is soft.
Add in the spinach and cook until the spinach is completely wilted. I tried to tear off as many stems as I could before adding the spinach. Since the mushrooms are such small bites I didn’t want any long stems showing.
Meanwhile, lay the mushroom tops on a baking sheet covered with foil or parchment paper or a baking mat and rub a little olive oil over each one. The olive oil will help keep the mushrooms from over drying and help from sticking to the pan.
In a medium bowl, add the sausage and the onion mushroom mixture and combine. Add in a little salt and pepper, some plain breadcrumbs and a little mozzarella cheese. Stir the mixture to combine, then fill each mushroom top with some of the mixture.
You can top each mushroom with a little extra mozzarella if you’d like.
Pop the mushrooms into the oven for only about 15-20 minutes. Don’t be like me and get distracted blow drying your hair and leave them in about 5 minutes too long. This is why I don’t have any finished product pictures to show you because they didn’t look very pretty – but boy were they tasty!
You definitely cannot go wrong with these stuffed mushrooms – they’re super easy to make and everyone loves them! Especially with Christmas season and all the Christmas parties there are, this is a perfect appetizer to bring along.
- 16-32 oz whole white button mushrooms (2 large packs)
- 1 pound pork breakfast sausage
- 4 T olive oil, divided
- 1 onion diced finely
- 10 oz Spinach, stems removed
- 1/2 cup plain breadcrumbs
- 1/2 cup shredded mozzarella cheese
- salt/pepper to taste
- Preheat oven to 375*F.
- Begin by cooking the sausage in a large skillet over medium heat. Cook until no pink shows, remove to a paper towel lined plate to dry. Leave leftover grease in pan.
- Meanwhile remove stems from all mushrooms, set aside.
- Add the diced onion to the pan with the grease and cook until soft. If you need more oil, add a little olive oil.
- Chop up the mushroom stems and add them to the onions and cook until both are soft.
- Add in the spinach and cook until totally wilted and cooked down.
- In a medium mixing bowl, combine sausage with spinach and onion mixture, combine.
- Add in the breadcrumbs, cheese and salt/pepper to taste. Mix to combine.
- Place all the mushroom tops on a lined baking sheet. Rub each mushroom with a little olive oil to keep from over drying.
- Fill each mushroom top with a little of the filling.
- Pop into a 375*F oven for 15-20 minutes or until tops are browned and mushrooms are soft.