3 Ingredient Stuffing Stuffed Mushrooms
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3 Ingredient stuffing stuffed mushrooms are one of the easiest savory appetizers I like to make. With just mushrooms, sausage, and stuffing mix, you can whip up something that feels fancy but takes no time at all!
The best part is that you can customize them to fit your taste or what you have on hand. Add veggies, sprinkle some cheese, or use larger mushrooms to turn them into a hearty meal.
Do not let their simplicity fool you because these stuffed mushrooms are loaded with flavor. The savory sausage pairs perfectly with the stuffing mix, while the mushrooms create the perfect little edible cups to hold all that goodness.
Just like my 3 Ingredient Chili Cheese Dip, this mushroom appetizer is awesome for game days, family dinners, potlucks, or just a cozy night at home. Even if you are not a kitchen pro, this recipe will make you feel like one.
Ingredients For This Mushroom Appetizer
- Mushrooms – I like to use button mushrooms. They’re readily available and easy to find. Feel free to buy larger mushrooms to make these appetizers into a dinner.
- Chicken-flavored Stuffing Mix – This ingredient acts as the binder for the sausage, adds incredible savory flavor as well as volume to fill the mushrooms.
- Sausage – I like to use mild Italian sausage. You can buy loose sausage on the tray, or, for a better price, purchase the large bratwurst size and remove the casing.
**EAZYNOTE: Common seasonings and Oil are not counted in the ingredient list because most home kitchens have these ingredients in their cupboards.
How To Make Stuffed Mushrooms
- STEP ONE: Cook the sausage.
- STEP TWO: Add the stuffing mix and water.
- STEP THREE: Let the stuffing soften and cool.
- STEP FOUR: Prep the mushrooms.
- STEP FIVE: Stuff the mushrooms and preheat the oven.
- STEP SIX: Bake the mushrooms.
- STEP SEVEN: Serve and enjoy.
Please refer to the printable recipe card below for exact amounts, tips, and tricks to make this recipe perfect every time.
Tips and Variations
- Use bigger mushrooms: Try small portobellos for a heartier option. Bake a little longer if needed.
- Add the stems: Chop up the mushroom stems and mix them into the stuffing to avoid waste.
- Cheese lovers: Sprinkle some Parmesan or shredded cheese on top before baking.
- Veggie boost: Mix in some finely chopped celery or onions for extra texture.
Storage and Make-Ahead Tips
- Fridge storage: Keep leftovers in the fridge for 2-3 days in an airtight container.
- Make ahead: You can prepare the stuffing up to a day in advance. Just clean and stuff the mushrooms right before baking.
Serving
This recipe makes 25 to 30 stuffed mushrooms, perfect for a snack or party appetizer. Want to turn them into a meal? Go big with portobello mushrooms and throw in a side salad. Boom! Dinner is served.
Eat them warm, straight from the oven. Grab some ranch, marinara, or garlic aioli for dipping and dive in. They’re great for sharing at parties or keeping all to yourself (we won’t tell). Pair them with your favorite drinks, and watch everyone reach for seconds (or thirds). Either way, these mushrooms will disappear in no time!
Questions You May Have
Can I use a different type of sausage?
Yes! Italian sausage, turkey sausage, or even a plant-based sausage can work.
What if I don’t have STOVETOP stuffing?
Any boxed stuffing mix will do. Just follow the instructions for how much water to add.
Can I make these vegetarian?
Sure! Skip the sausage and add extra veggies like chopped mushroom stems, celery, or onions. You can also use plant-based sausage for a meaty texture.
Can I turn this into a meal?
Absolutely! Use larger mushrooms, like portobellos, and serve with a side salad for a filling meal.
Thanks for checking out this simple recipe for Stuffing Stuffed Mushroom Caps! It’s one of my go-to recipes when I need something quick but delicious. These mushrooms are one of the easiest appetizers to make, whether I’m serving them at a holiday dinner or just making a snack for myself (yes, I’ve eaten them straight out of the pan and guess what? They’re that good!).
If you give these a try, let me know how they turn out for you! Please take a moment to share your tips, tweaks, or funny kitchen story experience in the comments section below, or you can reach out to me directly via email at joanne@easygrubcom. I’d love to hear from you. Thanks so much for stopping by!
3 Ingredient Stuffing Stuffed Mushrooms
These juicy, bite-sized mushrooms are filled with your favorite savory stuffing and baked until golden. They’re quick, easy, and the perfect crowd-pleasing appetizer for holiday gatherings or any party. Whether you are a seasoned cook or a newbie, this recipe will deliver big on flavor with minimal effort.
Ingredients
- 1 pound ground sausage (Mild Italian is what I used)
- 1 boxed Stove Top Stuffing (pork, chicken or turkey flavor works)
- 25-30 Buttom mushrooms, regular size. (see notes)
Instructions
- In a skillet, saute the sausage until brown. Add the dry stuffing mix and add 1 cup of water (or the amount of water called for on the back of the box). Mix well, remove from the heat, and let cool.
- Clean and separate the stem of the mushroom from the cap. Discard the stems and set the caps aside. Prepare a baking dish with parchment or spray with non-stick spray.
- Preheat the oven to 350F.
- When the filling is cooled, take a cookie scoop and holding the mushroom cap in one hand, scoop a serving of filling into the cap. Press down with the scoop or your hands to really get the dressing the fill the cap. Be careful not to press too hard so that it breaks the cap. Scoop another serving over top of the first one and press to make them stick together.
- Place all the stuffing stuffed mushrooms into the baking dish. Bake for 15 - 20 minutes or until the tops of the mushroom are golden.
- Remove from the oven and let rest for 10 minutes. Transfer to a serving platter and serve while warm to enjoy.
Notes
- Do not wash the mushrooms by putting them in water. Use a clean tea towel or kitchen paper to brush off any dirt on the mushrooms.
- Mince up the stems if you'd like to add more volume.
- When filling the caps, I used two scoops of filling. For the first scoop, I used my hand to push the filling in the cap to fill out the nooks and crannies, then placed another scoop of filling on top of that. Giving them a light press helps the stuffing mixture stay on top but not too hard so that it might break the cap.
- Regarding the size of the mushrooms, I used the kind that comes in the pints at the grocery store. Feel free to use "stuffers" mushrooms that are slightly larger, or, to turn this into a meal, use portobello mushrooms and be sure to clean out all the inside "gills" of the portobello to ensure the gills don't turn the stuffing black.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 52Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 130mgCarbohydrates 1gFiber 0gSugar 0gProtein 2g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.