The Pioneer Woman Tasty Kitchen
Profile Photo

Stuffed Mushrooms, Baby!

4.80 Mitt(s) 15 Rating(s)15 votes, average: 4.80 out of 515 votes, average: 4.80 out of 515 votes, average: 4.80 out of 515 votes, average: 4.80 out of 515 votes, average: 4.80 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Absolutely wonderful appetizer that can be made way ahead of time. Flavor to the max!

Ingredients

  • 24 ounces, weight White Button Mushrooms
  • ⅓ pounds Hot Pork Sausage
  • ½ whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Finely Minced
  • ⅓ cups Dry White Wine
  • 8 ounces, weight Cream Cheese
  • 1 whole Egg Yolk
  • ¾ cups Parmesan Cheese, Grated
  • Salt And Pepper, to taste

Preparation

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.

Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.

Pour in wine to deglaze pan, allow liquid to evaporate.

Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

34 Comments

You must be logged in to post a comment.

Profile photo of Melody

Melody on 7.17.2014

Ree, I’m with you. I worked on a mushroom ‘farm’ when I was in high school and there’s some truth to the old saying of ‘I feel like a mushroom because they keep me in the dark and feed me sh….” I rinse my mushrooms off and then put them on a paper towel so they drain well. Washing mushrooms is not a problem…soaking them is. I made these with the larger mushroom caps and really liked them although I oopsed and used half the cream cheese I should’ve because I was cutting the recipe down and I apparently can’t multiply or divide. :/ They were still very very yummy.

Profile photo of Mary Garver

Mary Garver on 6.14.2014

I have a friend who is always talking about The Pioneer Woman. I stumbled across your site while looking for a stuffed mushroom recipe (and decided I’ll be making this one), but what really got me was your chicken-needing-stitches comment with the cream cheese & egg photo. I LOL’d and now am officially another Pioneer Woman fan. ;)

Profile photo of Meaghan

Meaghan on 1.1.2011

Sounds like heaven on a plate!

Profile photo of meagan

meagan on 7.4.2010

I’ve made these several times for potlucks and parties I’m hosting and am in the process of making them again for our 4th of July celebration.

They are awesome! I always get tons of compliments and many people asking for the recipe.

Profile photo of courtneyjoy

courtneyjoy on 4.5.2010

I made these yesterday to have as an appetizer before Easter dinner. My sister doesn’t eat pork so I substituted a can of lump crab meat. I sauteed the onion and garlic and chopped stems in a little butter first, then added that to the cheeses, crab, egg yolk and spices. DELICIOUS! My aunt who doesn’t even like mushrooms ate several of them!

15 Reviews

You must be logged in to post a review.

Profile photo of babybear

babybear on 12.8.2013

These are so good, but I substitute crab for the sausage and they taste so good.

Profile photo of Cook and Be Happy

Cook and Be Happy on 5.8.2013

I’ve made these for so many party events (for other people) and they are always the first to go and I hear compliments for days.

Profile photo of Lauren P

Lauren P on 12.4.2012

Just had these at a friend’s Christmas party and man, where they GOOD! Parmesan and cream cheeses, sausage, wine, and lots of garlic. What’s not to like?? And you can make them ahead of time and/or freeze? A scrumptious stress-free delight!

Profile photo of christynbj

christynbj on 5.16.2012

I hate mushrooms. But I LOVE these!

Profile photo of Mylittlenutmeg

Mylittlenutmeg on 8.4.2011

I made these for a New Year’s party last year and they were fantastic. I loved that I could make the “stuffing” part in advance! These will be my highlight of our first football Sunday!!!

Related Recipes

Coconut Shrimp with Sweet Chili Sauce
Profile Photo by Beth Pierce in Appetizers
Delicious easy Coconut Shrimp are the perfect light supper or party...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Herbed Chèvre with Mushrooms in Phyllo Pouches
Profile Photo by Christy Boston in Appetizers
Cooking gourmet at home doesn't have to be intimidating! With a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Ham Roll Ups
Profile Photo by Jennifer Banz in Appetizers
I make these easy ham roll ups at least 3 times...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Zacusca (Romanian Eggplant and Red Pepper Spread)
Profile Photo by Jen in Appetizers
Zacusca is a slow cooked eggplant and red pepper spread. This...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Southern Fried Okra with Jalapeno Yogurt Sauce
Profile Photo by Beth Pierce in Appetizers
Southern Fried Okra is crispy, crunchy and just a tad peppery....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy