Cornbread Stuffed Mushrooms

Cornbread Stuffed Mushrooms are a delicious holiday appetizer! Stuffed with a cornbread and sausage filling for that perfect sweet and salty bite!

This mushroom appetizer is going to go perfectly with your Thanksgiving Roast Turkey or your Holiday Ham! Because not only are these delicious appetizers, but they can also be served as a side dish along with your main course!

mushroom cap stuffed with cornbread and sausage

Cornbread Stuffed Mushrooms

These Cornbread Stuffed Mushrooms are here to take over your Thanksgiving appetizer platter! The filling stuffed mushrooms couldn’t be any easer. We’re taking some help from the store and buying already made cornbread muffins to crumble into the filling.

Of course, if you happen to have some delicious, homemade cornbread laying around you can certainly use that in this recipe too!

Stuffed mushrooms are just a perfect, one bite appetizer that can be made in so many different ways and I’m here to try as many as I can.

Just in time for your Thanksgiving celebration, or any party you might have coming up, this appetizer recipe is sure to be a hit!

How to Make Stuffed Mushrooms

You’re going to need about 1 1/2 cups crumbled cornbread to make the stuffing. Store bought cornbread muffins or mini loaves both work great.

Grab a large skillet and start browning the onion, celery and garlic. After the vegetables soften for 5 minutes, add the sausage into the same skillet to brown, breaking up as you brown the sausage.

Add 1/4 cup of chicken broth to help the moisten the filling, then fold the crumbled cornbread into the sausage and vegetables.

Fill each mushroom cap with a heaping tablespoon of the stuffing. We like our stuffed – as much as we can pack in there for the best bite.

So start with a tablespoon, like the picture you see on the left, then go back and stuff some more filling on top like you see we’ve done in the picture on the right.

If the cornbread and sausage filling falls apart a little bit when you take them out of the oven just let the stuffed mushrooms cools slightly and then press the filling back together with your (clean!) hands.

cornbread stuffed mushroom on parchment

What Kind Of Mushroom Do I Use To Make Stuffed Mushrooms?

You need to use a firm mushroom like a white button mushroom or a baby bella. Baby bella mushrooms look just like a white button mushroom but they are brown in color like portabella mushrooms.

Why a firm mushroom? Because we’re packing these babies with tons of hearty cornbread and sausage stuffing and we don’t want them falling apart on us.

The other reason for using these types of mushrooms is because they have that perfect hole in the middle to add all the filling!

stuffed mushroom cut in half with fork on the side

Variations On Cornbread Stuffed Mushrooms

When we were making this mushroom recipe I actually thought of the best leftover idea! Got leftover Sausage Stuffing? Or actually, you can use any leftover stuffing recipe that you made, stuff it into mushroom caps and you’ve got an instant appetizer!

You can also use our Pumpkin Cornbread in these stuffed mushrooms to amp up the fall flavor!

Try Our Other Stuffed Mushroom Recipes!

mushroom cap stuffed with cornbread and sausage

Cornbread Stuffed Mushrooms

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

These Cornbread Stuffed Mushrooms are a favorite holiday appetizer! A crumbled cornbread and sausage filling that flavors these stufed mushrooms with the perfect sweet and salty bite!



  • 24 ounce package white or brown mushrooms, cleaned and stems removed
  • 1 tablespoon butter
  • 2 cups crumbled cornbread (buy store bought muffins or mini cakes)
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 2 garlic cloves, minced
  • 1/2 pound loose Italian sausage, spicy or regular
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chicken broth


  1. Preheat the oven to 400 degrees.
  2. Add the butter to a large skillet over medium heat. Once the butter is melted, add the onions and celery, stirring to combine with the butter. Cook or 4-5 minutes until the vegetables have softened, then add the garlic, stir, and cook 1 minute longer.
  3. Push the vegetables to the side of the skillet and then add the Italian sausage to the other side. Break up the sausage into small crumbles as it browns. Once the sausage has browned, stir to combine it with the vegetables.
  4. Season with the salt and black pepper, then pour in the chicken broth and stir to combine. Fold the crumbled cornbread gently into the sausage and vegetables and then remove from the heat.
  5. Place the mushroom caps on a parchment lined baking sheet. Fill each mushroom cap with a heaping tablespoon of the stuffing.
  6. Bake the mushrooms for 20 minutes until the filling is lightly brown and the mushrooms are tender.

Recipe Notes

Store: Let the stuffed mushrooms cool down completely and then store in an air tight container in the refrigerator for up to 4 days.

Reheat: Reheat stuffed mushrooms in the microwave just until warmed through. Or reheat leftover stuffed mushrooms in the oven at 350 degrees for 7-8 minutes until warmed through.

  • Category: Appetizers
  • Method: Oven
  • Cuisine: American

You Might Also Like:

3 Responses

    Leave a Reply

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Cocktails and Drinks

    Side “Bar”

    Try some of the cocktails and drinks we’re mixing up this week!