Stuffed mushrooms are one of my favorite appetizers. Since I kind of love appetizer recipes, I decided to remake this old classic with a new twist.
I can’t remember where I learned to make stuffed mushrooms, if that tells you how long I’ve been making them. I have a vague sense that this tradition began when I was in college.
At least, I remember being kind of mean and nasty to my college friends, and making them eat the stuffed mushrooms, even if they were mushroom-averse.
I’m nicer than that now, just so we’re clear. And if any of my mushroom-phobic college friends are reading this, I’m sorry.
These days, if you don’t like the stuffed mushrooms, it just means there’s more for me. And now whenever I make them, people get really happy and excited about it. They never last long.
By the way, what is the story with people disliking mushrooms, anyway? I used to kind of understand this, but the older I get, the less I understand it. Mushrooms are SO amazing.
I remember my junior high French teacher, when we were learning fruits and vegetables vocabulary, telling us quite animatedly about her love of mushrooms. “J’aime les champignons!!,” she said.
I did think it was a little weird to love mushrooms as much as she claimed. Now I dream of Stroganoff with fresh mushrooms, and garlic sauteed mushrooms on my steak, and mushroom bisque with crusty bread for lunch.
Madame Baigue was totally right.
I don’t have that many occasions to make appetizers, to tell you the truth. I wish I did, because they are so fun to eat. When I had some friends over this week, and needed some appetizers, I wanted to fall back on my old standby.
However, I had these cute-as-heck fillo cups in my pantry, and these babies were calling my name. Now I had a decision to make.
Stuffed Mushrooms?… Fillo cups?… Stuffed Mushrooms?… Fillo cups?…
And the answer is: Both. Obviously.
Normally, I fill the mushrooms with sausage and cream cheese. To make them suitable for fillo cup filling, I added some finely diced shrooms. You could throw in a little onion if you wanted, too.
Another nice thing about this appetizer recipe is that you can make it a few hours ahead of time, and pop it in the oven right before everyone comes to the door. Then they walk in to the lovely aroma of sausage and mushrooms, and see you pulling them out of the oven, all ready to eat, like you’re Holly Homemaker or something.
They’ll never know how totally easy that was to do.
They don’t need to know.
P.S. These fillo cups are not always easy to find. I did find them at my local grocery store, but when I went back for more, they were nowhere to be found. It might take a little hunting to come up with them. Or you could just grab them from Amazon.
- 2 pkgs. fillo cups (15 in each pkg.)
- ½ cup finely diced mushrooms
- 1 lb. ground sausage
- 8 oz. cream cheese
- ¼ cup diced onion (optional)
- Brown sausage over medium-high heat on the stove. About halfway through browning, add diced mushrooms and onions.
- Turn off heat to stove, and add cream cheese to sausage mixture, stirring until mixture is consistent throughout.
- Stuff mixture into fillo cups, filling as full as possible.
- Place filled cups in a baking dish. These can be refrigerated for several hours before baking, if desired. Bake at 375 for 15-20 minutes, until heated through. Serve immediately.
If you enjoy this recipe, you might also enjoy:
Sausage, Pine nut, and Yellow Pepper Fillo Cups from SippetySup
Caramelized Onion, Mushroom, Apple & Gruyere Bites from Table for Two
Sausage Stuffed Mushrooms from Taste and Tell
This post linked up at: Your Home Based Mom; Make Ahead Meals for Busy Moms; I Should Be Mopping the Floor; Skip to my Lou; Lil Luna; Back For Seconds; Gingersnap Crafts; Lady Behind the Curtain; The Country Cook;