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Stuffed Mushroom Cheese Appetizer Recipe
This recipe is based on one my mom got from a giveaway flyer back in the 1970s. You can eliminate the biscuit base if you want to save a little time or to make these little goodies gluten-free.
I actually prefer these if prepared the day before and then reheated: the flavor seems to develop better.
The original version called for Bisquick baking mix as the flyer was a promotional piece for the product. I never have it in my cupboard and so make my own biscuit dough. But if you prefer to use the mix, substitute the following for the biscuit dough listed below:
- 2 cups Bisquick baking mix
- 1/2 cup cold water
Beat until a soft dough forms, about 20 strokes, and press into the bottom of the prepared pan.
- Biscuit dough (use your preferred recipe or see Classic Baking Powder Biscuits)
- 1/4 pound of your favorite bulk sausage
- 1/4 cup finely chopped green onions
- 3/4 cup salad dressing or mayonnaise
- 35 medium whole mushrooms (approximately 1 pound)
- 2 cups shredded cheddar cheese (8 ounces)
- Preheat oven to 350ºF. Grease a 13"x9" baking pan. Press the biscuit dough evenly into the bottom of the pan.
- Cook and stir the sausage until brown, breaking it into small pieces. Drain well.
- Remove the stems from the mushrooms and chop finely. Mix the sausage, chopped onions, and mayonnaise. Add the chopped mushroom stems. NOTE: I find I only need to use about 2/3 of the stems, otherwise I have a lot of extra filling left over.
- Arrange the mushroom caps in neat rows on the biscuit dough with the tops down. Fill with sausage mixture. You will likely have plenty of the mixture, so fill the caps well. Sprinkle with cheese and paprika.
- Cover with foil and bake about 20 minutes. Remove the foil and bake another 5 to 10 minutes or until the cheese is bubbly. Let sit for at least 15 minutes before cutting in squares and serving.
- If making these appetizers the day before, leave in the baking pan, cover tightly, and refrigerate. Reheat in a 350ºF until the filling is a bit bubbly again. Serve as above.
It's easy to tweak the flavors and texture of this recipe in addition to the option I mention above of making it without the biscuit base.
- Try different sausages. There's a lot of variety out there, especially if you try your local farmer's market. I often use a sage pork sausage, but check out turkey or chicken and apple.
- There's no cheddar cheese too sharp for my tastes, but there's a whole range of options available. Give the mushrooms a completely different flavor by using something like Locatelli Pecorino Romano.
- Even the paprika can make a difference. I've recently started using smoked, Spanish style for a little extra oomph.