Get ready to savor a taste of tradition with Grandma’s Stuffed Mushroom Recipe. If you’re yearning for a timeless appetizer that’s been passed down through generations and holds the secret to comforting flavors, you’re in for a treat.
Picture this: plump mushrooms lovingly stuffed with a savory mixture, each bite carrying the essence of family gatherings and cherished memories. Whether it’s for a cozy dinner or a special occasion, this stuffed mushroom recipe is a delicious homage to flavors that have stood the test of time.
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These stuffed mushrooms hold the essence of Grandma’s kitchen, and treasured family recipes. Get ready to taste tradition in every delicious bite!
What type of mushrooms work best for Grandma’s stuffed mushroom recipe?
This recipe calls for delicious flavorful portobello mushrooms. Additionally, large white or cremini mushrooms with wide caps work excellently for stuffing due to their size and sturdy structure.
Can I prepare the stuffing in advance for Grandma’s stuffed mushrooms?
Absolutely! You can prepare the stuffing mixture ahead of time and store it in the refrigerator. When ready to bake, fill the mushroom caps and proceed with the recipe.
What ingredients to I need to make grandma’s stuffed mushroom recipe?
- olive oil
- Poblano pepper
- turkey sausage
- Portobello mushrooms
- (optional) salt and pepper
Helpful tools to make this recipe
How do I prevent the stuffed mushrooms from becoming too soggy?
To avoid sogginess, ensure the mushroom caps are dry before filling them, and avoid overstuffing to allow even cooking and prevent excessive moisture.
Can I freeze Grandma’s stuffed mushrooms before baking?
Yes, you can freeze them before baking. Place the stuffed mushrooms on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What other recipes should I try?
- Bacon Jalapeno Cheeseball
- Instant Pot Chicken Wings with Sesame Garlic Sauce
- Stuffed Cucumbers with Feta and Dill
- 3 T. extra virgin olive oil, divided
- 1 large Poblano pepper, seeded and diced
- 1 lb. bulk turkey sausage
- 4 oz. goat cheese, room temp, cut into small chunks
- 16 oz. medium Portobello mushrooms, rinsed, stems removed, and patted dry
- Preheat oven to 350°F and lightly grease a large roasting pan with one tablespoon olive oil. Set aside.
- Heat remaining olive oil in a large skillet over medium heat. Add diced Poblano peppers and cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 3-4 minutes.
- Add turkey sausage to the skillet. Cook until no longer pink, approximately 6-8 minutes, breaking up the sausage into small pieces while cooking.
- Add goat cheese to skillet and cover for 1-2 minutes. Remove cover and stir until cheese is completely melted and combined with the turkey and pepper mixture. Remove from heat and set aside.
- Fill each mushroom cap with some of the turkey mixture. Drizzle the mushrooms with remaining olive oil and season with salt and black pepper, as desired.
- Place pan in the pre-heated oven and roast until the mushrooms are slightly browned around the edges, approximately 10-12 minutes. Remove from oven and serve immediately. Enjoy!