This sausage stuffed mushroom recipe makes a perfect warm appetizer or side dish. It will keep your guests satisfied until the big holiday meal is ready. Alternately, it can be a unique compliment to your traditional Thanksgiving meal. It’s easy to make and it’s paleo too.
I love fall as it usually means holiday get-togethers. It’s the season of Holiday Cheese Board, finger foods, and seeing friends. For the holidays so far, I’ve made so many delicious meals like my Rice with Mushroom and Asparagus, Chicken and Mushroom Recipe (Web Story), and Mushroom Cauliflower Rice Skillet but one of my stand-out recipes has been this stuffed mushroom recipe!
Sausage Stuffed Mushroom Recipe
This sausage stuffed mushroom recipe takes advantage of all the fall flavors available this time of year. Apples, sage, and cranberries each add unique flavor and texture to the dish. It’s an easy appetizer or side dish that will appeal to nearly all your guests. More than that, it is a paleo and Whole30 compliant, gluten free finger food.
How do you clean mushrooms before cooking?
When you look at the porous surface of a mushroom, it may seem as though it can’t be cleaned. The good news is, it’s very easy to remove any dirt or debris from them.
- Brush off the dirt with a damp paper towel
- If that doesn’t take care of all the dirt, you can use a soft brush and running water to lightly scrub them.
- Don’t immerse them in water.
- Gently remove the stems. Push lightly with your thumb on the side of the stem and the entire thing should pop out.
- Place them stem side down on a paper towel to let the water drain out until you are ready to use them.
How do you hollow out mushrooms?
The simplest way to hollow out mushrooms for stuffing is to use a melon baller. I like to use one because it leaves a perfectly round shape to place the stuffing into.
Before you hollow out the mushroom caps, you will need to remove the stems. Next, scrape out the gills and a little bit of the flesh from the inside of the cap. You can add that to the rest of the stuffing if you’d like to.
You can store them in the refrigerator for up to a week. They keep better in a paper bag than in plastic.
Can I freeze sausage stuffed mushrooms?
You can freeze these sausage stuffed mushroom. Just do so before baking them.
Cook the stuffing completely and assemble it inside the mushrooms. Then place the mushrooms on a baking sheet to freeze. After a few hours you can move them to a freezer bag or container. This prevents them from sticking together in the freezer.
They can be frozen for up to three months.
A cooked sausage stuffed mushroom will last in the refrigerator for three to four days.
You can prepare this as an appetizer in advance. Cook the stuffing and assemble them then put them in the refrigerator. Cook them in the oven just before you want to serve them. This will save lots of time the day you want to put them on the table.
More Mushroom Recipes to try:
- Easy Garlic Butter Mushroom Skillet
- Pan Seared Steak with Mushrooms
- Mushroom Cauliflower Rice Skillet Recipe
- Portobello Mushroom Bun Burgers with Guacamole
- Spinach, Mushroom, and Goat Cheese Slab Frittata
- One-Pan Chicken in Mushroom Sauce
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- Preheat your oven to 350F degrees. Line a baking sheet with parchment paper and set aside.
- Pour olive oil into a large cast iron skillet over medium high heat.
- Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside, but leaving fat in the skillet.
- In the same skillet, add onions and green bell pepper; cook until they’re soft, 3-5 minutes. Add garlic and cook for 30 seconds.
- Add diced apple, sage and salt and pepper to taste. Cook for 1 minute and add dried cranberry. Cook for 2-3 minutes. Stir occasionally.
- Pour mixture into a medium sized bowl and let it cook for about 5 minutes. Add eggs and stir everything well to combine.
- Place the mushrooms inside the baking sheet, and brush the caps of each mushroom with oil.
- Spoon the sausage mixture in each mushroom cap.
- Place the mushroom caps inside the oven and bake for 25 minutes, or until mushrooms are golden and browned. Remove from the oven and top with chopped sage.
- The easiest way to hollow out the mushrooms for the stuffing is by using a melon baller.
- You can save the part of the mushrooms that you scoop out and add it to the filling.
- You can use regular sausage and remove the casing if you prefer.
- To store: You can store the stuffed mushrooms in an airtight container in the fridge for up to 3 to 4 days.
- To reheat: Reheat the stuffed mushrooms in the oven.
- To freeze: Flash freeze the stuffed mushrooms before baking for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.