Tender mushroom caps are loaded with cream cheese, Italian sausage, sherry wine and topped with breadcrumbs to create a crispy topping. Sherry wine is my secret ingredient in these super simple stuffed mushrooms. Sherry compliments the mushroom stuffing in the best way possible and takes this perfect appetizer recipe from basic to decadent.
Keep it simple over the holidays.
This is my go-to appetizer recipe for Thanksgiving and Christmas. There’s a lot to tackle during the holiday season and preparing easy appetizer recipes with just a few ingredients is one way to simplify your menu without sacrificing taste. I prepare these mushrooms ahead of time and pop them in the fridge until I’m ready to heat and serve them.
When there are only a few ingredients…make sure you pick the right ones
I’ve made this easy appetizer recipe approximately one bajillion times so I’ll offer a little advice to try to save you some trial and error.
- Breadcrumbs – Store-bought breadcrumbs keep this recipe nice and easy. That said, if you have stale white bread on hand, why not use it to make simple breadcrumbs? Simply tear your stale white bread into a few smaller pieces. Add the pieces to the food processor, and process until coarsely crumbed. I love the taste of homemade breadcrumbs paired with this stuffed mushroom filling.
- Mushrooms – I’ve used white mushrooms, cremini mushrooms and portobello mushrooms and they’re all delicious depending on taste preference. Pick your favorite and go for it. My favorite is baby Bella mushrooms (little portobello mushrooms).
- Cream cheese – Full fat all the way! Appetizers are meant to be little bites with big, decadent flavor so save the low fat cream cheese for your bagel (or skip it all together…I’m a full fat cream cheese kind of girl) and go with the good stuff for this recipe.
- Sausage – I like to use fresh loose Italian sausage from the meat counter at the grocery store. I’ve used sausage links from the frozen isle and they just don’t deliver the same flavor and texture as fresh loose sausage.
- Sherry…sherry baby – Any sherry wine or sherry cooking wine will work in this recipe but I’ve got to give a shout out to my favorite…Kedum. I’ve found Kedum in Whole Foods or on Amazon. Kedum has no artificial flavors and no added sugar and it tastes great!
Looking for more simple appetizer recipes?
- Hot spinach and artichoke spread
- Candied jalapeño cream cheese taquitos
- Easy blue cheese fondue
- Creamy pesto stuffed cherry tomatoes
Super Simple Stuffed Mushrooms
Ingredients
- 16 oz whole fresh mushrooms white button, cremini or portobello (baby bella)
- 12 oz Italian sausage or breakfast sausage fresh, loose sausage from the meat counter is best
- 8 ounces full fat cream cheese softened
- 2 tbsps sherry wine or sherry cooking wine
- â…“ cup bread crumbs This ingredient is optional. To prepare this recipe gluten free, skip the breadcrumbs or use gluten free breadcrumbs.
- cooking spray
Instructions
- Preheat the oven to 375 degrees.
- Clean mushrooms using a damp paper towel to remove the dirt. Remove the mushrooms stems.
- Cook the sausage in a skillet on medium heat until lightly browned on the outside. Use a spatula to crumble the sausage.
- Once the sausage is browned, turn the heat to medium-low and add the cream cheese and sherry wine and stir until thoroughly combined.
- Place the mushroom caps on a baking sheet or glass casserole dish sprayed with cooking spray.
- Stuff the mushrooms with the cream cheese/sausage mixture.
- Pour the remaining breadcrumbs into a small bowl. Roll the top of each stuffed mushrooms in the breadcrumbs to coat the topping.
- Once all of the tops of the mushrooms have been coated with breadcrumbs, spray all of the stuffed mushrooms with cooking spray and bake for 30 minutes or until the mushrooms are cooked and the breadcrumbs are slightly browned.
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