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.
Servings: 20 stuffed mushrooms
Calories: 52kcal
Equipment
- Half-sheet pan lined with nonstick aluminum foil
- 10-inch skillet with lid
- Melon baller for scooping the filling
Ingredients
- 20 large cap mushrooms, cleaned and stems removed (See Tip 1)
- ½ pound (8-ounces )Jimmy Dean Hot Sausage (See Tip 2)
- ½ small onion, finely chopped (about ¼ cup) a
- 1 clove garlic, minced
- ¼ teaspoon paprika
- 4 ounces Velveeta cheese, cubed (See Tip 3)
Instructions
- Preheat oven to 400°F.
- Line a half-sheet or large baking pan with sides with nonstick aluminum foil. Place mushroom caps, stem-side down, on the prepared pan. Bake at 400°F for 10 minutes. Remove from the oven; transfer the mushroom caps, stem-side down, to a paper towel-lined sheet pan. Set aside. (See Tip 4)
- Reduce oven temperature to 350°F.
- Brown and crumble sausage in a 10-inch skillet over medium heat. Drain well on paper towels.
- In the same pan, sauté the onion over medium heat for 3 to 4 minutes. Add garlic and cook for 30 seconds or until fragrant.
- Return the sausage to the pan; add paprika. Stir well to combine, and continue cooking over medium heat for 3 to 4 minutes, or until the onions are soft.
- Add the Velveeta 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 15 to 20 minutes, or until the cheese is thoroughly melted. If desired, sprinkle with minced chives and serve.
- Yield: 20 stuffed mushrooms. (See Tip 5)
Video
Notes
- You can use either white button mushrooms or Baby Bella mushrooms in this recipe. I generally go with whichever ones look better.
- I always use Jimmy Dean Hot Sausage, but feel free to use your favorite breakfast sausage.
- If you prefer not to use Velveeta, substitute American, Monterey Jack, or Pepper Jack cheese.
- Mushrooms contain a lot of water, which is given off when they cook. Pre-baking the mushrooms, stem-side down, removes most of the water and concentrates the flavor.
- Leftover stuffed mushrooms can be refrigerated and reheated at 350°F for 10 to 15 minutes or until warmed through.
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
