Description
These Sausage and Cheese Stuffed Mushrooms are the perfect bite-sized appetizer for any gathering. Made with savory sausage, melted Velveeta, and aromatic seasonings, they’re easy to prepare ahead of time and bake when needed. A crowd-pleasing favorite!
Ingredients
Units
Scale
- 20 large mushrooms, cleaned and stems removed
- 1/2 lb (8 oz) hot sausage (such as Jimmy Dean)
- 1/2 small onion, finely chopped (about 1/4 cup)
- 1 clove garlic, minced
- 1/4 tsp paprika
- Freshly ground black pepper, to taste
- 4 oz Velveeta cheese, cubed
Instructions
- Preheat oven to 350°F.
- Line a baking pan with foil and place the mushroom caps, rounded side down, in the pan. Set aside.
- In a skillet over medium heat, cook and crumble the sausage until browned. Drain on paper towels.
- In the same skillet, sauté the onion and garlic for 1-2 minutes. Return the sausage to the pan, add paprika and black pepper, and cook for 5 minutes, stirring occasionally, until the onions are soft.
- Reduce heat to low, add Velveeta cheese, cover, and cook for 5 minutes until melted. Stir well to combine. (The stuffing can be made ahead and refrigerated until ready to use.)
- Fill each mushroom cap with about a teaspoon of the sausage mixture.
- Bake for 20-25 minutes, or until the mushrooms release their liquid and the cheese is fully melted.
- Drain excess liquid and serve warm.
Notes
- You can prepare the filling in advance and refrigerate it until ready to stuff the mushrooms.
- Try substituting Velveeta with cream cheese or shredded cheddar for a different flavor.
- Add a sprinkle of breadcrumbs on top for a crispy texture.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 52
- Sugar: 1g
- Sodium: 130mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg