Super Bowl Stuffed Mushrooms

Name: Super Bowl Stuffed Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 12 large portobello mushrooms; 1 cup cream cheese, softened; 1/2 cup cooked sausage, crumbled; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 1 teaspoon Worcestershire sauce; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Busy Planning

I absolutely love Super Bowl gatherings, and these stuffed mushrooms have become a crowd favorite in my house. Each bite is packed with flavor, and they’re surprisingly easy to make, which is a win when hosting a big game day party. I use a mix of cream cheese, herbs, and sausage for the filling, ensuring every mushroom is bursting with deliciousness. What I love most is how you can prep them in advance, making game day stress-free. Get ready to impress your guests with a platter full of these savory treats!

Created by

Violet Kingsley

Last updated on 2026-01-12T06:26:37.304Z

When I first made these Super Bowl Stuffed Mushrooms, I was amazed at how quickly they disappeared. It's like they have a gravitational pull! I experimented with different fillings, but the combination of cream cheese, garlic, and sausage seems to resonate best with friends and family. One tip I find incredibly useful is to give the mushrooms a quick sauté before stuffing them; it enhances their flavor and texture.

I remember one particular Super Bowl where I had to make a double batch because they vanished in minutes. The secret is not just in the stuffing but in the seasoning. A sprinkle of fresh parsley and a dash of Worcestershire sauce elevates the dish to another level. Trust me, once you serve these, they will be the star of the show!

        Why You Will Love This Recipe
        Savory and robust filling that packs a punch.
Easy to make and a perfect appetizer for parties.
Can be prepped ahead of time for stress-free entertaining.

      

Perfectly Prepping Your Mushrooms

When it comes to stuffed mushrooms, starting with the right mushrooms is crucial. I recommend using large portobello mushrooms as they have a meaty texture that holds up well to baking. Make sure to inspect them for freshness; they should be firm and dry, with no signs of discoloration. If you're unable to find portobello mushrooms, consider using large cremini or button mushrooms, adjusting the cooking time slightly for smaller varieties, typically reducing baking by about 5-10 minutes.

Cleaning your mushrooms properly is essential. A damp paper towel is ideal for removing any impurities without adding moisture that could affect roasting. Handle them gently when removing the stems to avoid breaking the caps. Set the stems aside, as they can be finely chopped and added to your filling for an extra burst of flavor. Just be cautious with the texture; over-processing can lead to a mushy filling that won’t hold well in the mushrooms.

Flavorful Filling Techniques

The filling for your stuffed mushrooms is where the magic happens. I find that mixing softened cream cheese with warm ingredients, like crumbled sausage, integrates the flavors better. Allow the sausage to cool slightly before adding it into the cream cheese mixture to maintain the right consistency. This not only helps in easier mixing but also prevents the cheese from melting prematurely, which can cause separation during baking.

Don’t underestimate the power of seasonings in your filling. The garlic not only adds flavor but also a delightful aroma as it bakes. Fresh herbs, like parsley, bring a brightness that balances the richness of the sausage and cream cheese. If you want to experiment, consider adding some finely chopped spinach or sun-dried tomatoes for additional texture and taste. Adjust the Worcestershire sauce based on how salty the sausage is; you can start with a teaspoon and add more to taste if needed.

Baking and Serving Tips

Baking at the right temperature is crucial for achieving that golden, slightly crispy top. I recommend keeping an eye on the mushrooms toward the end of the baking time; they should look golden brown, and the filling should be bubbling slightly around the edges. If they seem to be browning too quickly, you can loosely cover them with aluminum foil to prevent burning while ensuring they cook through evenly.

These stuffed mushrooms can be served immediately after baking, but they also reheat wonderfully, making them a great make-ahead dish. Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through, avoiding the microwave to maintain their texture. Serve them with toothpicks for easy snacking, or pair them with a zesty dipping sauce for an extra flavor twist.

Ingredients

Stuffed Mushrooms

12 large portobello mushrooms
1 cup cream cheese, softened
1/2 cup cooked sausage, crumbled
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Olive oil for drizzling

Instructions

Steps

Preheat the Oven

Preheat your oven to 375°F (190°C) to ensure it's hot enough for the mushrooms to bake perfectly.

Prepare the Mushrooms

Clean the mushrooms with a damp paper towel. Carefully remove the stems and set them aside for later use.

Make the Filling

In a bowl, mix together the cream cheese, sausage, Parmesan, garlic, parsley, Worcestershire sauce, salt, and pepper until well combined.

Stuff the Mushrooms

Generously fill each mushroom cap with the prepared filling, ensuring they are heaped.

Bake

Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 25 minutes, or until golden.

Serve and Enjoy

Remove from the oven and let them cool slightly before serving. They are best enjoyed warm!

Pro Tips

For extra flavor, try adding cooked bacon bits or chopped spinach to the filling. You can also substitute different types of cheese for variety.

Storing and Freezing

If you find yourself with leftover stuffed mushrooms, they can be stored easily. Place them in an airtight container and refrigerate for up to three days. For longer storage, consider freezing them before baking. Place the stuffed caps on a baking sheet lined with parchment paper, freeze until solid, and then transfer them to a freezer-safe bag. They can last up to three months in the freezer. Bake from frozen, extending the baking time to 30-35 minutes at 375°F (190°C).

When freezing, make sure to separate layers with parchment paper to prevent them from sticking together. If you'd like, you can also prepare the filling in advance and just stuff the mushrooms right before baking. This makes it even easier to have a quick appetizer ready when you're short on time. Just pull out what you need, and you’ll have a crowd-pleaser in no time.

Customizing Your Filling

Feel free to get creative with your filling! You can substitute the sausage with ground turkey, chicken, or even a plant-based meat alternative for a healthier or vegetarian option. If you're going the vegetarian route, consider adding ingredients like spinach or artichokes to the mix for added nutrients. I love incorporating a bit of cream cheese with herbs or a mix of different cheeses for a unique twist. The key is maintaining the moisture level in the filling, so balance your ingredients carefully.

Another great addition can be spices that cater to your palate. Adding a pinch of red pepper flakes or some smoked paprika can bring a kick to the flavor. If you're serving a crowd that enjoys a bit of heat, consider mixing in some jalapeños or a dash of hot sauce into the filling. Experimentation is encouraged; just remember that the base flavor should always complement the earthy taste of the mushrooms.

Presentation Ideas

Presentation can elevate your stuffed mushrooms from simple finger food to a gourmet appetizer. Arrange them on a large platter and garnish with additional chopped parsley or microgreens for a fresh touch. A drizzle of balsamic reduction over the top can add a sweet acidity that contrasts beautifully with the savory filling. Providing small toothpicks or skewers can make for easier eating, especially if you're serving these at a big gathering.

For an interactive twist, set up a stuffed mushroom bar where guests can choose their fillings from a selection of various mix-ins like cheeses, spices, and vegetables. This not only makes your gathering more engaging but also caters to different dietary preferences. It’s a great way to involve your guests in the cooking process and share the excitement of creating their unique appetizers!

Questions About Recipes

→ Can I make these stuffed mushrooms in advance?

Absolutely! You can prepare the mushrooms and stuffing ahead of time, then bake them just before serving.

→ What can I use instead of sausage?

You can substitute the sausage with any cooked protein or even vegetables for a vegetarian option.

→ How do I store leftover stuffed mushrooms?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can these be frozen?

Yes! You can freeze the uncooked stuffed mushrooms for up to 2 months. Just add a few extra minutes to the baking time when cooking from frozen.