• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Home
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
Home » Appetizers » Sausage and Cheese Stuffed Mushrooms

Sausage and Cheese Stuffed Mushrooms

By Chula King · December 4, 2016 · Updated July 23, 2020 1 Comment

  • Pinterest
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Print Recipe
Sausage n'Cheese Stuffed Mushrooms - watch them fly off the plate.

If you like sausage, cheese, and mushrooms, you will absolutely love these Sausage and Cheese Stuffed Mushrooms. They can be made ahead of time and popped into the oven in time for your anytime gathering.

Sausage and Cheese Stuffed Mushrooms

For more years than I care to remember, I’ve taken these Sausage and Cheese Stuffed Mushrooms to family holiday gatherings. I often wonder whether people are just being polite, or really like them. Based on how quickly they disappear, I think that they must really like these delicacies! I got the recipe many years ago from a friend. Through the years, I have tinkered with it to produce perfection!

Ingredients 

I use the following ingredients for the Sausage and Cheese Stuffed Mushrooms: Large white mushrooms, Jimmy Dean Hot sausage, onion, garlic, Velveeta cheese, paprika, and freshly ground black pepper.

Ingredients

Making the Sausage and Cheese Stuffed Mushrooms

I start off by wiping wipe the mushrooms clean and carefully removing the stems. Then, I place the caps, round side down, on a foil lined 10×13-inch pan.

Mushroom caps in pan

For the stuffing, I start by browning and crumbling the sausage in a 10-inch skillet over medium heat. When the sausage is cooked, I transfer it to paper towels to drain. Usually, I need to press the sausage with additional paper towels to remove as much grease as possible. Generally, I repeat this process. Meanwhile, I add chopped onions and minced garlic to the same pan. I cook them over medium heat for a minute or two. Then I return the cooked sausage to the pan, and add some paprika and freshly ground black pepper. I mix all of this together, and continue cooking the mixture over medium heat for another 5 minutes or so to soften the onion.

Cooking filling

Then I add the Velveeta cheese to the pan, cover it and reduce the heat to low. After 5 minutes or so, the cheese is melted and I stir the mixture to ensure that everything is well combined.

Adding cheese to filling mixture

At this point, I can do one of two things. I can either refrigerate the sausage/cheese mixture for later use, or cool it a bit before stuffing the mushroom caps. For the stuffing, I take a teaspoon of the mixture, and roll it into a ball, before placing it into the mushroom cap.

Filling mushroom caps

Once all of the mushrooms have been stuffed, I place the pan into a 350° F oven for 20 to 25 minutes. I know that the mushrooms are done when they have given off their liquid and the cheese is nicely melted.

Mushrooms cooked

If I take the mushrooms to family gatherings, I carefully transfer them to a foil pan, and cover the pan with aluminum foil. They always disappear in minutes. Yum!

Sausage and Cheese Stuffed Mushrooms

If you’re looking for some more great appetizers to take to your next gathering, check out my Easy Cheesy Sausage Balls, Marinated Cheese, or Spinach Artichoke Tartlets.

I hope you liked this recipe for Sausage and Cheese Stuffed Mushrooms as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

Thank you so much for visiting Pudge Factor. I hope you’ll come back!

Sausage n'Cheese Stuffed Mushrooms - watch them fly off the plate.

Sausage and Cheese Stuffed Mushrooms

If you like sausage, cheese, and mushrooms, you will absolutely love these Sausage and Cheese Stuffed Mushrooms. They can be made ahead of time and popped into the oven in time for your anytime gathering.
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 20 stuffed mushrooms
Calories: 52kcal
Author: Chula King

Ingredients

  • 20 large cap mushrooms cleaned and stems removed
  • 1/2 pound 8-ounces Jimmy Dean Hot sausage
  • 1/2 small onion about 1/4 cup, finely chopped
  • 1 clove garlic minced
  • 1/4 teaspoon paprika
  • Several grinds of freshly ground pepper
  • 4 ounces Velveeta cheese cubed

Instructions

  • Preheat oven to 350° F.
  • Line a baking pan with sides with aluminum foil. Place mushroom caps, rounded side down in prepared pan. Set aside.
  • Brown and crumble sausage in a 10-inch skillet over medium heat. Drain well on paper towels.
  • In the same pan, sauté the onion and garlic over medium heat for a minute or two. Return the sausage to the pan; add paprika and pepper. Stir well to combine, and continue cooking over medium heat for 5 minutes, or until the onions are soft. Add the Velveeta cheese to the sausage mixture. Cover and reduce the heat to low. Cook for 5 minutes, or until the cheese is thoroughly melted. Remove the cover, and stir well to combine all ingredients. (Stuffing may be prepared in advance and refrigerated until ready yo use.)
  • Stuff each mushroom cap with about a teaspoon of the sausage/cheese mixture. Bake at 350° F for 20 to 25 minutes, or until the mushrooms have given off their liquid and the cheese is thoroughly melted. Drain and serve. Yield: 20 stuffed mushrooms.

Nutrition

Calories: 52kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 163mg | Potassium: 115mg | Vitamin A: 75IU | Vitamin C: 0.7mg | Calcium: 35mg | Iron: 0.2mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.
Sausage n'Cheese Stuffed Mushrooms - watch them fly off the plate.

Related

Filed Under: Appetizers, Christmas

Previous Post: « 11 Festive Homemade Christmas Treats
Next Post: Elegant Make-Ahead Mushroom Croustades »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

Sites Featured In

Subscribe to Pudge Factor By Entering Your Email Address

Categories

Amazing Treats and Dishes for Mardi Gras

Lemon Bliss Mardi Gras Cake

Mardi Gras Lemon Bliss Bundt Cake

New Orleans Style Pain Perdu

Mardi Gras Praline Crunch

Ready in minutes and always a crowd pleaser, Classic Shrimp Cocktail is the perfect make-ahead appetizer for your next Mardi Gras or anytime gathering.

Classic Shrimp Cocktail

Mardi Gras King Cake (Bread Machine)

Pecan Praline Morsels

Pecan Praline Morsels (With Video)

More Posts from this Category

Most Popular Posts

Make Your Own Espresso Powder
Poffertjes (Dutch Mini Pancakes)
Tate's Bake Shop Chocolate Chip Cookies
Sausage & Cheese Crescent Ring (With Video)
Homemade Hamburger Buns (Bread Machine)
Chicken Schnitzel with Mustard Cream Sauce

Footer

© 2012–2021 · Pudge Factor®, LLC · Privacy Policy · Disclaimer