Stuffed Mushrooms Work For Any Party – Indoors or Out!

mshrm walkThe forecast says you may have to move the party indoors today, but you’re in luck ’cause stuffed mushrooms work for any party – indoors or out! I suppose I’ve been thinking about making mushrooms today because of the mushroom topiaries I walked through yesterday. Well, that and the fact that the evening weather forecast threatens more rain.
We’ve had so many storms and so much rain the past few weeks that I’ve spent much of my time changing my plans. You may have had the same experience. It looks like about half of the country may have to move the party indoors today. Should that leave you searching for party food that works well in any environment, try this stuffed mushroom recipe:

Sausage Stuffed Mushrooms
Serves 12-15

Cooking oil spray
1 small onion, chopped fine
1 tbsp olive oil
1 large fire roasted sweet red pepper, chopped
Pinch of salt
1 lb. hot or mild breakfast sausage
1/3 cup sour cream
2/3 cup shredded Parmesan cheese
1/4 cup grated Romano cheese
1/3 cup grated Mozzarella cheese
25-30 white button mushrooms with stems removed, cleaned
1/4 cup shaved Parmesan cheese
25-30 fresh sage leaves

Preheat oven to 425º. Spray 9 x 12 baking pan with cooking oil spray.

Sauté onion in olive oil for 4-5 minutes. Add the peppers and sprinkle with a pinch of salt. Continue to cook for 2-3 minutes. Add the sausage and cook until it is cooked throughout. Turn up heat and lightly brown meat. Turn heat to low. Remove mixture to a bowl lined with paper towels to drain. Deglaze skillet with sour cream. Place sausage mixture back in skillet. Add Parmesan, Romano, and Mozzarella. Stir until evenly distributed. Turn off heat.

Place mushrooms top side down in prepared baking pan. Spoon sausage mixture into each mushroom, top with shaved Parmesan and one sage leaf.

Bake at 425º for 15-17 minutes. Remove from oven and serve hot.

I recently took these to a party and managed to leave my baking dish behind, so today using a disposable baking pan seems like a better idea. I’ll also confess that I don’t always use the sage leaf on top. If I have some growing on the porch, I like to include that little extra but I’m not necessarily going to run to the store and spend a fortune to buy tiny packages of fresh herbs. I can get an additional pop of flavor from adding a tsp of tubed Italian herb paste, or I can just leave it out and still have delicious mushrooms. It’s a holiday, I say go for what’s easiest!

Hopefully, the weather will hold and you’ll have a chance to play outdoors. If not, binge watching your favorite series with your favorite veteran while eating stuffed mushrooms can prove satisfying as well.

Happy Memorial Day!



Disposable bakeware:

Tubed herb paste:

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Author: Cheri Thriver

Hello, Cheri Thriver here blogging about cooking, thriving, and the intersection of the two. I’ve been living a gluten-free lifestyle for over 15 years. I understand that it’s rarely a lack of knowledge or the availability of appropriate food that keeps us from making healthy choices. More often than not, it’s an emotional connection, previous trauma, or fear of social reprisal that keeps us stuck. My wish is that you’ll find something here that informs, entertains, or inspires you to change anything that needs to be changed for you to live fully and thrive.

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