These delicious Skillet Stuffed Mushrooms are stuffed with Italian sausage, onions, garlic, butter, parsley, homemade breadcrumbs and topped with mozzarella cheese. These hyper tasty savory morsels will satisfy any palate indeed!
With the holidays literally around the corner, it’s time to dish out all the yummy appetizers and treats. These Skillet Stuffed Mushrooms make the perfect appetizer, are beyond scrumptious and are just perfect for the holidays!
They’re quickly made in a skillet so you have more freed up space in the oven for all the other savory dishes you cook on Thanksgiving and Christmas!
Whip up the Italian sausage stuffing, stuff your mushrooms, place in a skillet, top with cheese, cook for 15 minutes and DONE!
These are just so tasty and delicious! The stuffing is perfectly moist and combines well with regular white, crimini or portobello mushrooms. YUM!
Serve these for a small or larger crowd and make even a mushroom cynic into a mushroom lover!
In Spanish we call Stuffed Mushrooms with Italian Sausage, Hongos Rellenos con Salchicha Italiana or Champiñones Rellenos con Salchicha Italiana.
Ingredients
- white, crimini or portobello mushrooms
- Italian mild or hot sausage
- garlic cloves
- butter
- bread slices to make homemade breadcrumbs (these are really, really easy to make and sooo much better than store bought!)
- onion
- parsley
- jalapeño (optional, if you want spicy mushrooms, add a whole or half a chopped and seeded jalapeño)
- shredded mozzarella cheese
- salt and pepper taste
- extra butter to grease skillet
- lime wedges for serving
How to Make Skillet Stuffed Mushrooms/Como Hacer Hongos Rellenos
Mushrooms: Using a damp cloth or damp paper towel, clean debris off of mushrooms.
Chop Stems: With a knife slice a very small thin piece off the ends of the stems to simply get rid of the hard ends. Then pull stems out.
Scoop Mushroom: With a small spoon, scoop a little bit of the inside of the mushroom out to make more space for filling. Note: This step is completely optional but if you do, make sure not to scoop a lot, it will weaken the structure of mushrooms. I prefer my mushrooms thicker so I skip this step. Finally chop stems.
Parsley, Garlic and Onion: Chop both parsley and onion. Mince garlic. Set aside.
Breadcrumbs: Break bread slices and add to a blender or food chopper. Blend for a few seconds until smooth. Set aside.
Sausage Filling
Sausage: Remove sausage from casing by squeezing sausage out of it. Add the sausage to a skillet over medium heat.
Break Sausage: Using a wooden spoon, break apart sausage to cook evenly and spread across pan. Lower heat and allow sausage to fully cook, about 5-10 minutes.
After sausage has cooked, add onions and garlic. Cook for a few minutes, making sure not to burn garlic.
Stems and breadcrumbs: Add chopped stems and 6 tablespoons of butter. Allow butter to melt. Stir and combine well.
Add breadcrumbs and stir again.
Cheese: Cook filling for a few more minutes and then add about a 1/2 cup of shredded mozzarella cheese and chopped parsley. Stir and combine well.
Season: Sprinkle a little bit of salt and pepper. Taste filling and add more salt if needed.
Turn heat off and allow filling to cool for a few minutes.
Stuff Mushrooms: After stuffing has cooled for a few minutes, use a teaspoon to add stuffing to mushrooms.
Add 2 tablespoons of butter to a skillet and allow to melt over medium heat. Add mushrooms and top with more shredded cheese.
Cover skillet with a lid or aluminum foil.
Cook Mushrooms: Cook mushrooms over medium heat for 10-15 minutes or until mushrooms are tender.
Mushrooms are done! Sprinkle with lime juice and serve with lime wedges.
Can You Prepare Skillet Stuffed Mushrooms in Advance?
Yes you can! This makes it a perfect appetizer to serve for the holidays!
You can prepare filling up to three days in advance and stuff mushrooms when ready to cook.
Or make stuffing and stuff mushrooms a day ahead. Pop in a skillet when ready to cook.
For more delicious Mushroom recipes, you are sure to love these as well!
Stuffed Mushrooms Recipe (Portobello Mushrooms Stuffed with Scallops-AMAZING!)
Savory Vegetarian Stuffed Mushrooms
Sopa de Hongos (Mushroom Broth)
Garlic and Mushroom Queso Fundido Dip
Skillet Stuffed Mushrooms (Hongos Rellenos)
Ingredients
- 1 pound white, crimini or portobello mushrooms cleaned, stems removed
- 3 links Italian mild or hot sausage
- 3-4 cloves garlic minced
- 1 stick butter
- 3-5 bread slices to make homemade breadcrumbs
- 1 small onion chopped
- handful parsley chopped
- 1 jalapeño optional, if you want spicy mushrooms, add a whole or half a chopped and seeded jalapeño
- 8 oz shredded mozzarella cheese
- salt and pepper taste
- extra butter to grease skillet
- lime wedges for serving
Instructions
Mushrooms
- Using a damp cloth or damp paper towel, clean debris off of mushrooms.
- With a knife slice a very small thin piece off the ends of the stems to simply get rid of the hard ends. Then pull stems out.
- Optional: With a small spoon, scoop a little bit of the inside of the mushroom out to make more space for filling.
Homemade Breadcrumbs
- Break bread slices and add to a blender. Blend for a few seconds until smooth. Set aside.
Sausage Filling
- Remove sausage from casing by squeezing it out.
- Add the sausage to a skillet over medium heat.
- Break sausage apart with a spoon or spatula to cook evenly.Lower heat and allow sausage to fully cook, about 5-10 minutes.
- Add onions and garlic. Cook for a few minutes, making sure not to burn garlic.
- Add chopped stems and 6 tablespoons of butter. Allow butter to melt. Stir and combine well.
- Add breadcrumbs and stir.
- Cook filling for a few more minutes and then add about a 1/2 cup of shredded mozzarella cheese and the chopped parsley. Stir and combine well.
- Sprinkle a little bit of salt and pepper. Taste filling and add more salt if needed.Turn heat off and allow filling to cool for a few minutes.
Stuff Mushrooms
- After stuffing has cooled a few minutes, use a teaspoon to add stuffing to mushrooms.
- Add 2 tablespoons of butter to a skillet and allow to melt over medium heat.
- Add mushrooms and top with more shredded cheese.Cover skillet with a lid or aluminum foil.
- Cook mushrooms over medium heat for 10-15 minutes or until mushrooms are tender.Mushrooms are done! Sprinkle with lime juice and serve with lime wedges.
Notes
Nutrition
This is the third time making these. Easy and beats any restaurant appetizer. Not clear on how much breadcrumbs
Hi Frankie! So happy to hear you have enjoyed these! Thank you so much for taking the time to let me know how much you have enjoyed them. As far as the bread crumbs, not sure if you have seen in the recipe card where I list in the ingredients, 3-5 bread slices to be added to a blender until crumbled to make homemade bread crumbs. This is because I prefer to use homemade breadcrumbs versus store bought that sometimes can be stale. If you prefer to use store bought bread crumbs with a brand you trust and are used to, use about 3/4 cup. I hope this helps, please let me know if you have any other questions. 🙂