Pumpkin Cornbread Stuffed Mushrooms are the perfect Thanksgiving appetizer! They’re easy, you can make them ahead and they won’t fill up your guests too much for dinner!
Scale
Ingredients
- (2) 10 oz. packages white mushrooms
- 1/2 lb. Italian sausage, spicy or regular
- 1 1/2 cups crumbled cornbread
- 1 cup diced onion
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground black pepper
- 1/4 cup chicken broth
Instructions
- Preheat the oven to 400 degrees.
- In a large skillet, heat up the oil over medium heat and then add the onion, celery and garlic.
- Stir and cook for 5 minuets until the vegetables soften.
- Push the vegetables to one side of the pan and then add in the sausage to start breaking up and browning.
- Once the sausage is browned, stir it back together with the onions, celery and garlic.
- Add in the salt, sage, black pepper, chicken broth and the crumbled cornbread. Stir to combine.
- Fill the mushroom caps with a heaping tablespoon of the stuffing and set on a baking sheet.
- Bake for 20 minutes and serve.
Recipe Notes
You can make these mushroom sup ahead of time and then bake right before you need them, just add 5 minutes to the baking time.
- Category: Appetizer
- Method: Oven
- Cuisine: American
Keywords: stuffed mushroom, mushroom recipes, mushroom appetizer, thanksgiving appetizer, easy thanksgiving recipe