Hamdi Saidani This Pioneer Woman Stuffed Mushrooms Recipe is a creamy and savory appetizer, which is made with sausage and cream cheese. It’s the perfect party appetizer, ready in about 45 minutes.
Pioneer Woman Stuffed Mushrooms Sausage Cream Cheese Ingredients
- 1 lb sausage
- 8 oz block of cream cheese
- 1 teaspoon garlic salt
- 3 pints mushrooms (about 24 medium-sized mushrooms)
How To Make Pioneer Woman Stuffed Mushrooms Sausage Cream Cheese
- Brown the sausage: In a large skillet over medium heat, cook the sausage until it’s fully browned and crumbly. Drain off all the excess grease.
- Make the filling: Remove the skillet from the heat and stir in the block of cream cheese and the garlic salt. Continue to mix until the cream cheese is completely melted and the filling is smooth and combined.
- Prepare the mushrooms: Gently wash the mushrooms and pat them dry. Carefully remove the stems by wiggling them back and forth until they pop out.
- Stuff the mushrooms: Using a small spoon, generously fill each mushroom cap with the sausage and cream cheese mixture, mounding it slightly on top.
- Bake: Arrange the stuffed mushrooms on a rimmed baking sheet. Bake at 350°F (175°C) for 30 minutes, or until the filling is golden brown on top and the mushrooms are tender.
Recipe Tips
- What are the best mushrooms for stuffing? Cremini (also known as baby bella) mushrooms are ideal because they have a firm texture and a savory flavor that holds up well to baking. White button mushrooms are also a great choice.
- How do I clean mushrooms properly? Avoid soaking mushrooms in water, as they can become waterlogged. The best method is to gently wipe them clean with a damp paper towel.
- Can I make the filling ahead of time? Absolutely. The sausage and cream cheese filling can be prepared up to two days in advance. Just store it in an airtight container in the refrigerator and stuff the mushrooms right before baking.
- How can I prevent the mushrooms from becoming watery? Wiping them clean instead of soaking them is the first step. Also, baking them on a rimmed sheet pan allows air to circulate and any moisture released from the mushrooms to evaporate.
What To Serve With Stuffed Mushrooms
These are a classic standalone appetizer, perfect for a party platter alongside:
- A variety of cheeses and crackers
- Fresh vegetable crudités with dip
- Other bite-sized appetizers like mini quiches or bruschetta
- A glass of white wine or a light beer
How To Store Stuffed Mushrooms
- Refrigerate: Store leftovers in a single layer in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer at 350°F to make them crispy again.
- Freeze: For best results, freeze the stuffed mushrooms before baking. Place them on a sheet pan in the freezer until solid, then transfer to a freezer bag. You can bake them directly from frozen, adding about 10-15 minutes to the cooking time.
Stuffed Mushrooms Nutrition Facts
- Serving: 1 mushroom
- Calories: 69kcal
- Carbohydrates: 2g
- Protein: 4g
- Fat: 6g
- Sodium: 166mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of sausage?
Yes, this recipe is very versatile. For a spicy kick, use hot Italian sausage. For a lighter version, you can use turkey or chicken sausage. Just be sure to cook it thoroughly.
Can I add anything else to the filling?
Of course. Many people chop the removed mushroom stems and sauté them to add to the filling. Other great additions include 1/4 cup of grated Parmesan cheese, two tablespoons of breadcrumbs for texture, or finely chopped spinach (squeezed dry).
Can I make these in an air fryer?
Yes, they work wonderfully in an air fryer. Arrange them in a single layer in the basket and cook at 350°F (175°C) for about 10-12 minutes, or until the tops are golden brown.
Try More Pioneer Woman Recipes:
- Pioneer Woman Slow Cooker Sausage and Potato Soup Recipe
- Pioneer Woman Sausage and Gnocchi Recipe
- Pioneer Woman Mini Sausage Rolls Recipe
Pioneer Woman Stuffed Mushrooms Sausage Cream Cheese Recipe
Description
The ultimate party appetizer featuring tender mushroom caps filled with a savory, creamy mixture of sausage and cream cheese, baked until golden brown.
Ingredients
Instructions
- Preheat oven to 350°F. Brown sausage in a skillet and drain the grease.
- Remove from heat and mix in the softened cream cheese and garlic salt until smooth.
- Gently clean mushrooms and remove the stems.
- Fill each mushroom cap generously with the sausage mixture.
- Arrange the stuffed mushrooms on a rimmed baking sheet.
- Bake for 30 minutes until the filling is golden brown.
- Serve warm.
Notes
- u003cliu003eMake sure the cream cheese is softened to room temperature for easier, smoother mixing.u003c/liu003eu003cliu003eUse a small spoon or a piping bag with a large tip for a neat and easy way to fill the mushrooms.u003c/liu003eu003cliu003eDon’t overcrowd the baking sheet; leave a little space between each mushroom to ensure they roast instead of steam.u003c/liu003eu003cliu003eu003c/liu003e
