Easy Stuffed Mushrooms with Andouille

Easy stuffed mushrooms stuffed with andouille sausage, veggies, and white cheddar cheese!

Bite-sized party food at its best!

Making easy stuffed mushrooms with sausage is one of our fun holiday traditions, making appetizers that the whole family will enjoy is always fun. We love serving up these stuffed mushrooms with other appetizers like beer cheese, bacon-wrapped potatoes, and pretzel bites.

There are always more reasons to love these mushrooms though! From the crunchy breaded topping to the cheesy sausage and vegetable filling inside, every bite is a savory taste you’ll enjoy.

What Are Stuffed Mushrooms with Andouille?

These easy stuffed mushrooms have everything I love in an appetizer. They are easy to assemble and are made with ingredients that can be found in your grocery store. Each mushroom gets filled with savory andouille sausage, crisp veggies, and white cheddar cheese.

And like all good comfort food, each little mushroom is topped with a buttery breadcrumb topping that gives these little guys the perfect crunch. These stuffed mushrooms are tender and flavorful; they would be a fabulous addition to your New Year’s Eve appetizer lineup.

Ingredients for Stuffed Mushrooms:

• Mushroom Caps
• Olive Oil
• Chopped Celery
• chopped Onion
• Minced Garlic
• Dried Thyme
• Dried Oregano
• Salt
• Andouille Sausage Links
• Shredded White Cheddar
• Progresso Garlic and Herb Bread Crumbs
• Parmesan Cheese

For the exact measurements needed, please see the recipe card below.

How to Make Easy Stuffed Mushrooms with Andouille

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.
2. Remove stems from each mushroom; set aside mushroom caps.
3. Heat oil in a large skillet over medium heat. Add celery, onions, and garlic.
4. Chop mushroom stems and add to veggies.
5. Season veggies with thyme, oregano, and salt; stir. Cook veggies for 6-8 minutes or just until tender.
6. Add sausage link and continue to cook another 5 minutes. Remove the skillet from the stove.
7. Place sausage and veggies in the bowl of a food processor and pulse until mixture resembles crumbs.
8. Fill each mushroom cap with a generous spoonful of filling.
9. In a separate bowl, combine breadcrumbs and Parmesan cheese.
10. Pour melted butter over breadcrumb mixture and stir to coat.
11. Top each with shredded cheddar cheese.
12. Sprinkle breadcrumbs over each cap.
13. Place mushrooms on a prepared baking sheet.
14. Bake mushrooms for 10-12 minutes, or until mushrooms are tender and breadcrumbs are golden brown.

Recipe Tips

Storage. Keep any leftover mushrooms stored in an airtight container in the fridge for up to 3 or 4 days. Reheat before serving.

Freezing. These stuffed mushrooms can be assembled and frozen (without baking) and then baked later before serving. Keep frozen in an airtight container for up to 3 months and bake from frozen by adding a few extra minutes to the time.

FAQs

How do you stop stuffed mushrooms from getting soggy?

Do not get your mushrooms too wet. If you soak your mushrooms to clean them, make sure that they have been thoroughly dried before use because the excess moisture will steam up in the oven and lead to a soggy mushroom. This is also why your mushrooms could feel rubbery and chewy instead of soft and tender.

How long can you leave stuffed mushrooms out?

Do not leave these mushrooms out for more than 2 hours at any point in time. If your mushrooms haven’t been cooked and need to be kept on hold a while longer before baking, place them on a baking sheet and top with plastic wrap and keep chilled for up to 2 days before baking. After the mushrooms have been cooked, do not let them sit out for more than 2 hours without placing them in the fridge or reheating them.

Do stuffed mushrooms reheat well?

Yes, these mushrooms can reheat well on a baking sheet in the oven or in the microwave in 30-second intervals. I recommend placing a folded paper towel beneath the mushroom if microwaving until warmed as this will help to soak up moisture and keep the mushroom from becoming rubbery.

Continue to Content

Yield: 2 dozen

Easy Stuffed Mushrooms with Andouille

Print

Mushroom caps are filled with andouille sausage, cheese and veggies! They are so easy and so good!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 18 oz mushroom caps
• 1 teaspoon olive oil
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 andouille sausage link, finely chopped
• 2 tablespoons white cheddar shredded
• 3 tablespoons Progresso Garlic and Herb Bread Crumbs
• 1 tablespoon Parmesan Cheese
• 2 tablespoons butter, melted

Instructions

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.
2. Remove stems from each mushroom; set aside mushroom caps.
3. Heat oil in a large skillet over medium heat. Add celery, onions and garlic. Chop mushroom stems and add to veggies. Season veggies with thyme, oregano and salt; stir. Cook veggies for 6-8 minutes or just until tender. Add sausage link and continue to cook another 5 minutes. Remove skillet from the stove. Place sausage and veggies in the bowl of a food processor and pulse until mixture resembles crumbs.
4. Fill each mushroom cap with a generous spoonful of filling.
5. In a separate bowl, combine breadcrumbs and Parmesan cheese. Pour melted butter over breadcrumb mixture and stir to coat. Top each with shredded cheddar cheese.
6. Sprinkle breadcrumbs over each cap. Place mushrooms on prepared baking sheet.
7. Bake mushrooms for 10-12 minutes, or until mushrooms are tender and breadcrumbs are golden brown.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 33Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 63mgCarbohydrates 3gFiber 1gSugar 1gProtein 1g

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