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!
Scale
Ingredients
- 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
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 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
