Thanksgiving is all about gathering family and friends around the table to enjoy hearty, comforting dishes. These Thanksgiving Stuffed Mushrooms pack all the flavors of the holiday into a bite-sized, savory appetizer that's sure to impress your guests.
Mushrooms: Button mushrooms are ideal here; they’re small, easy to handle, and have a mild flavor that complements the stuffing well. Removing the stems gives you a perfect little cup for all the tasty filling.
Sausage: The sausage adds a rich, savory depth. Make sure to remove the casing so you can crumble it easily as it cooks.
Stuffing mix: A prepared stuffing mix brings those classic Thanksgiving flavors with minimal effort. It acts as the base that holds everything together.
Dried cranberries: These add a pop of sweetness and a bit of chewiness, balancing the savory elements beautifully.
Parmesan cheese: Grated Parmesan brings a nutty, salty flavor that enhances the stuffing, helping to bind the ingredients while adding richness.
Fresh parsley: Adds a fresh, herbal note, brightening up the dish.
Butter: A small dot on top of each mushroom cap helps them brown nicely and adds a touch of indulgence.
Salt and pepper: Essential for seasoning and bringing out the flavors of the other ingredients.
These stuffed mushrooms are great as an appetizer before a Thanksgiving meal. Pair them with a crisp white wine or a light, bubbly Prosecco to complement their flavors. For a fuller spread, serve alongside a charcuterie board with cured meats and cheeses.
Start by preheating your oven to 375°F (190°C). This ensures it's ready to go when your mushrooms are prepped and filled. Next, clean your mushrooms gently with a damp paper towel. You don’t want to soak them, as they can absorb water and get soggy. Remove the stems by gently twisting and pulling them out, leaving you with hollow caps ready for filling.
Get a skillet heating on medium and add the sausage. Break it up with a spatula as it cooks until it's browned and crumbly. This should take about 5 to 7 minutes. Once it's cooked, transfer the sausage to a mixing bowl.
To the bowl with the sausage, add your stuffing mix, dried cranberries, Parmesan cheese, and chopped parsley. Mix everything together until well combined. The heat from the sausage will slightly soften the stuffing mix and meld the flavors together.
Now, take each mushroom cap and stuff it generously with the sausage mixture. You can gently press the filling in with your fingers or a small spoon. Place each stuffed mushroom on a baking sheet, leaving a bit of space between them.
Before popping them in the oven, dot each mushroom with a small piece of butter. This will help them brown and add a rich flavor. Bake for about 20 minutes, or until the mushrooms are tender and the stuffing has a nice golden color.
Once out of the oven, let them cool slightly before serving warm. They’re a perfect hand-held appetizer that will disappear quickly!
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