These Sausage Cornbread Stuffed Mushrooms can be served for appetizers or a side dish. A sweet and savory filling stuffed into a delicious, tender roasted mushroom. Serve them alongside your Thanksgiving Roast Turkey or your Holiday Ham, or on a platter for a hot appetizer option.
Why You’ll Love Our Sausage Cornbread Stuffed Mushrooms
These Sausage Stuffed Mushrooms are one of our most favorite recipes. In addition to serving them with a holiday meal, they’re just as delicious next to a sliced steak or a roasted chicken dinner.
- Make Ahead Recipe: Whether you’re planning a holiday meal or just dinner for the family, anything that we can make ahead of time is always a huge time saver!
- Sweet and Savory Flavors: Our sausage stuffed mushroom recipe also uses sweet cornbread to balance out the flavors wonderfully. You can make our cornbread recipe homemade or use store bought.
- Versatile: You can serve these mushrooms as a side dish or for appetizers. even leave the sausage out of some of the mushrooms if you need a vegetarian version.
How to Make
You’re going to need about 2 cups crumbled cornbread to make the stuffing. Store bought cornbread muffins or mini loaves both work great.
- Grab a large skillet and add 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 the crumbled cornbread into the skillet along with 1/4 cup of chicken broth to help moisten the filling. Stir to combine.
- 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!
- Place the mushrooms on a baking sheet and bake at 400 degrees for 15-20 minutes.
What Kind Of Mushroom Is Best For This Recipe?
Traditionally, 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 portobello mushrooms.
We’ve also made this recipe with large portobello mushrooms in a pinch and then cut the mushroom cap into pieces for serving. When using portobellos, we’re mostly serving that as a side dish as opposed to appetizers.
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! As we mentioned before, you can leave out the sausage, too, if you need a vegetarian appetizer or side dish. Just swap the chicken broth out for vegetable broth when making the filling.
Try Our Other Stuffed Mushroom Recipes!
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Sausage Cornbread Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
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Pin RecipeThese Sausage Cornbread Stuffed Mushrooms are a favorite holiday appetizer! A crumbled cornbread and sausage filling that flavors these stuffed mushrooms with the perfect sweet and salty bite!
Ingredients
- 24 ounce package white or brown mushrooms, cleaned and stems removed
- 1 tablespoon butter
- 2 cups crumbled cornbread (homemade or store bought)
- 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 (you can also buy links and remove the sausage from the casings)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chicken broth
Instructions
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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.
- Place the mushroom caps on a parchment lined baking sheet. Fill each mushroom cap with a heaping tablespoon of the stuffing.
- Bake the mushrooms for 15-20 minutes until the filling is lightly brown and the mushrooms are tender. If the filling falls apart a little after baking, let the mushrooms cool slightly and then (using clean hands!) gently press the filling together.
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
