These Cheesy Garlic Butter Stuffed Mushrooms are the ultimate holiday appetizer! Loaded with 2 different types of cheese and garlic butter, they are sure to be a crowd pleaser!
Thank you to Erath Wines for sponsoring this post!
Thanksgiving is officially over and December is here! Can you even believe it?!
If you’re like me and already have your schedule filled with holiday parties, Christmas cookie baking shindigs and cozy movie nights – this super simple and delicious appetizer recipe is absolutely for you!
Why You’ll Love This Recipe:
These stuffed mushrooms are perfectly poppable – the best hand held savory treat loaded with allll the cheese!
Yup, 2 different types of cheese – freshly shredded white cheddar and Parmesan!
This recipe has spiced Italian sausage in each bite and each mushroom is generously brushed with this ultra flavorful garlic herb butter which takes it up a notch.
This recipe is super simple to whip up – you just quickly make the stuffed mushroom filling, generously portion it out within the mushroom caps, bake and it’s DONE!
Pairing with Erath
These cheesy stuffed mushrooms are the ultimate pairing with a glass of Erath Pinot Noir! Erath is a winery based in the Dundee Hills of Oregon – they have been cultivating and crafting the art of the Pinot for over 40 years!
The earthy mushrooms and sharp cheeses are the perfect compliment to each smooth sip of Erath.
It’s a sophisticated sip – full of complexity in each taste. From dark cherry notes, smooth acidity and earthy tones – it is the perfect wine to pair with this simple appetizer!
If you want to try out Erath for yourself when you make this recipe, head to their website HERE to find where you can buy it near you!
Ingredients You Need:
- Cremini Mushrooms – this will be the mushroom base! You can also use white button mushrooms.
- Mild Italian Sausage – used for the filling inside the mushrooms
- White Cheddar Cheese – this packs a nice punch of flavor and melts so well!
- Parmesan Cheese – used for the breadcrumb topping – a must!
- Panko Breadcrumbs – these are extra crunchy and a must have for texture!
- Red onion – used for flavor in the mushroom stuffing!
- Fresh garlic – used for both the mushroom stuffing and the garlic butter!
- Salted butter – you can use unsalted if needed.
- Salt and pepper to taste – for flavor!
- Fresh thyme – you can use dried if you need to, but I love fresh for this recipe.
How to Make Stuffed Mushrooms in a Few Simple Steps:
- Preheat the oven to 400 degrees. Clean the mushrooms and gently but firmly pop out the stems. Place the stems on a cutting board. While you’re there, mince them finely as well as 5 cloves of garlic. Dice red onion into bite size pieces. Set all of this aside for now.
- Heat a large skillet on medium high heat. Add the mild Italian sausage and cook for 7-10 minutes, breaking up into SMALL pieces until it’s done. Stir this continually. Once done, add to a large glass bowl.
- To the same pan that you cooked the sausage in, add the red onion. Cook for 2-3 minutes and add a pinch of salt. Add the chopped mushroom stems, and stir around. Cook for another 2-3 minutes. Add in half of the chopped garlic and cook for 1 more minute. Remove from the pan and place in the bowl with the cooked sausage.
- Shred both of the cheeses. Add the white cheddar cheese to the bowl with the cooked sausage. Set the parmesan cheese aside for now.
- Line a large baking sheet with parchment paper and add the mushrooms with the hole facing up. Melt butter in a small bowl and add in the rest of the chopped garlic along with chopped thyme. Stir and then use a kitchen brush to brush it on each mushroom. In the same bowl, add the panko breadcrumbs and shredded parmesan cheese. Mix to combine.
- Stuff each mushroom generously with the sausage mushroom onion filling and then top with the panko parmesan topping. Bake for 12-14 minutes or until golden brown. Serve immediately! Top with more parmesan and fresh thyme if desired.
Best Tips for Success:
Make sure that the mushrooms are mostly the same size if possible! This will make sure they cook more evenly – not to mention, they will look nicer when presented as an appetizer at your holiday party!
Try to slice and dice your veggies all at the same time – that way you can focus on other things as you cook this recipe.
Taste and adjust seasoning to your mushroom filling if needed. You want to make sure that it tastes perfectly delicious before it’s baked into the mushrooms!
Work smart and re-use bowls if possible! For example, use the bowl that you made the garlic butter mixture in when you need to mix the panko/parmesan mixture. This will make sure you won’t have to do as many dishes! Win win.
Ingredient Variations:
If you like your appetizers a little more spicy, use Spicy Italian Sausage and pepper jack cheese!
If you like your appetizers a little more mild, use sweet Italian sausage and use a milder cheese like gouda.
If you can’t find cremini mushrooms, feel free to use white button mushrooms.
Use a shallot or yellow onion in place of red onion if needed.
Use unsalted instead of salted butter if desired.
Storing Leftovers:
These are best eaten the day of while warm – however, if you do have extra leftovers, store in a tightly sealed container in the fridge for up to 2 days. Reheat when ready to eat.
Did you enjoy this recipe? Here are a few others you might like:
Cranberry Brie Puff Pastry Bites
Roasted Garlic Whipped Ricotta Dip
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Cheesy Garlic Butter Stuffed Mushrooms
These Cheesy Garlic Butter Stuffed Mushrooms are the ultimate holiday appetizer! Loaded with 2 different types of cheese and garlic butter, they are sure to be a crowd pleaser!
Ingredients
- 16 oz medium cremini mushrooms
- ½ lb. ground mild Italian sausage
- ½ small red onion, diced
- 1 cup freshly shredded sharp white cheddar cheese
- ½ cup freshly shredded parmesan cheese
- ½ cup panko breadcrumbs
- 5 medium cloves garlic
- 3 tbsp salted butter
- Salt and pepper to taste
- Fresh thyme, minced
Instructions
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Preheat the oven to 400 degrees.
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Clean mushrooms and prep them by gently popping the stem out. Dice the stems into small pieces and set aside for now. Dice red onion into small bite size pieces and set aside. Mince garlic and 1-2 sprigs of fresh thyme and set aside.
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In a large skillet on medium heat, add the ground Italian sausage. Break it up into SMALL pieces and cook for 7-10 minutes until fully cooked. Once cooked, remove from the pan and add to a large glass bowl.
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In the same pan you cooked the sausage in, add a splash of oil if needed and then the diced onion. Cook for 2-3 minutes and then add in the mushrooms. Add a large pinch of salt. Cook for 2 more minutes. Then add half of the garlic and cook for 1 minute until fragrant. Remove from the pan and add to the bowl with the cooked sausage.
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Grate the sharp white cheddar and Parmesan cheese. Add the sharp white cheddar into the bowl with the cooked sausage, onion and mushrooms. Mix in.
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Line a baking sheet with parchment paper and add the mushrooms, hole side up.
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To a small bowl, add the 3 tbsp salted butter and melt. Add the remaining fresh garlic and minced thyme and mix.
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Use a silicone kitchen brush to brush the tops of the mushrooms with the garlic butter mixture.
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Carefully scoop a generous portion of sausage filling into the mushrooms.
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In the bowl you had your garlic butter mixture, add in the panko breadcrumbs and parmesan cheese.
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Carefully top the mushrooms with the breadcrumb mixture.
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Bake for 12-14 minutes, or until the tops of the breadcrumbs are golden brown.
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Garnish with additional thyme or more parmesan cheese. Eat immediately while warm. Enjoy!
These look delicious! I absolutely love mushrooms 😄
Me too, Avery! Thank you so much!!