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Stuffed Mushroom Cheese Appetizer Recipe

Updated on August 8, 2012
Just out of the oven!
Just out of the oven! | Source

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.

Ingredients

  • 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)
  • Paprika

Instructions

  1. Preheat oven to 350ºF. Grease a 13"x9" baking pan. Press the biscuit dough evenly into the bottom of the pan.
  2. Cook and stir the sausage until brown, breaking it into small pieces. Drain well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

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.

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Step-By-Step Photos

Biscuit dough pressed into greased pan. No need to be super-fussy about appearances: just make the layer even.
Biscuit dough pressed into greased pan. No need to be super-fussy about appearances: just make the layer even. | Source
Browned, crumbled sausage.
Browned, crumbled sausage. | Source
Mushroom caps lined up in pan on dough.
Mushroom caps lined up in pan on dough. | Source
Green onions, sausage, and mayo/salad dressing ready for mixing.
Green onions, sausage, and mayo/salad dressing ready for mixing. | Source
Filling mixture with chopped mushroom stems added.
Filling mixture with chopped mushroom stems added. | Source
Ready for the oven: mushroom caps filled and sprinkled with shredded cheese and paprika.
Ready for the oven: mushroom caps filled and sprinkled with shredded cheese and paprika. | Source
Cover loosely with aluminum foil for first 20 minutes of baking.
Cover loosely with aluminum foil for first 20 minutes of baking. | Source
Just out of the oven. Looks like a bit of a gooey mess, but it sets up as it cools.
Just out of the oven. Looks like a bit of a gooey mess, but it sets up as it cools. | Source
Closeup of the stuffed mushrooms just out of the oven.
Closeup of the stuffed mushrooms just out of the oven. | Source

Comments

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  • GetitScene profile image

    Dale Anderson 2 years ago from The High Seas

    Sounds so good!

  • randomcreative profile image

    Rose Clearfield 5 years ago from Milwaukee, Wisconsin

    I love mushrooms and cheese! This sounds like a great recipe. Thanks for sharing!

  • kenneth avery profile image

    Kenneth Avery 5 years ago from Hamilton, Alabama

    . . .excuse me, Silk...I am now famished. What a great place to read.

  • SilkThimble profile image
    Author

    SilkThimble 5 years ago from Philadelphia, Pennsylvania

    Thanks! A shortcut I didn't put in the recipe is that instead of making biscuit dough from scratch, you can use a mix such as Bisquick or Jiffy since the texture isn't as critical.

  • Nell Rose profile image

    Nell Rose 5 years ago from England

    Hi, I love this idea! I really have to get cooking, I am a total lazy person in the kitchen! lol! this is great, thanks!

  • kenneth avery profile image

    Kenneth Avery 5 years ago from Hamilton, Alabama

    12/9

    Hello, Silk Thimble, Marvelous read. You are after my own appetite. I LOVE mushrooms. Need to give these ideas to my daughter. Maybe I can "hint" enough before Christmas. Voted up and away. Great writing. I appreciate your talent. I invite you to check my hubs, that is, if you need a good, clean laugh. And I also invite you to follow me so I can learn from you how to make my hubs better. Sincerely, Kenneth Avery, from Hamilton, a small northwest Alabama town that resembles Mayberry from the Andy Griffith Show. Merry Christmas to you and yours. God bless.

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