Cooking · family · Food · foodie · Recipe

{stuffed mushrooms}


I can’t even tell you how many emails + texts I get every year asking me for my Stuffed Mushroom recipe.

Honest, I have NO recipe.

So, this year when I stuffed 8 lbs of mushrooms for Christmas, I documented it.  To show you.  Fact is – you really truly cannot screw up a stuffed mushroom.  I promise you (tried + true) any combo of cheese + meat you choose, will be slap your grandma good.

I actually used the phrase slap your grandma last week and got the craziest looks ever!  Dude, don’t take me literally….just google that shit.

Urban Dictionary: “slap your grandma”

A phrase that means that something is so good that you’re awestruck by it to the point where you’re so disoriented that you might mistakenly slap your grandmother. If someone takes this literally it could at best cause an awkward situation and at worst cause your entire family to fall apart.

I had to share.

Ok, back to mushrooms…..

If you are planning to make a shit-ton, like I always do.  Go to Pedrick Produce and grab their pre-packaged mushrooms.  They are by far the cheapest place I’ve found them.  Mushroom add up, let me tell ya!  And half the time Nugget and Raley’s can’t even supply me with 8 lbs of mushrooms at a time.

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Here’s what you’ll need:

  • mushrooms
  • cream cheese (lots)
  • shredded cheese (any kind will do the job)
  • parmesan cheese (the shake kind)
  • meat of choice (bacon + sausage are my go-to’s)
  • green onions (a shit-ton)
  • garlic powder
  • salt + pepper
  • foil pans

Here’s what you’ll do:

Step #1

Clean + pop off the stem.  Throw it away.  Many recipes will tell you to chop up the stems and add to the stuffing.  Nah!


Allow to dry.


Step #2

Brown sausage + bacon (or whatever meat you desire), while washing mushrooms.

*I do steps #1-#2 the night before I plan to stuff.

I always buy my bacon from the meat counter at the grocery store.  It’s so much better than the packaged shit.  Oh and this sausage….


Step #3

Before I’m ready to stuff the mushrooms, I sometimes hollow our the center with a melon baller.  It allows more room for the goods.  AKA cheese + cheese!  Sometimes I say fuck it, and skip this part too.  Just depends.


I always, always use foil pans.

#1  They make a frickin mess to clean.

#2  I normally take them to someones house and don’t want them to hassle with it.

#3  Just because…….

Step #4

Key – you want the cream cheese to be a room temp.  Unless you want an arm workout, then leave skip this tip.

Add cream cheese + green onions + meat + shredded cheese + salt + pepper + garlic powder.

Mix.  Taste.  Add additional seasonings or cream cheese if needed.  Stuff.


For the sausage, I used 4 cubes of cream cheese.  The bacon I used 3.  Told you is’t a shit-ton of cream cheese.  Buy the double packs and save some change.


Step #5

Make it rain.  Parmesan cheese, that is.  Lot’s of it!  It’s not possible to use too much cheese.


And there you have it.  Stuffed Mushrooms.  In theory, this is a pretty easy recipe to make.  Although it is time-consuming when you’re making a mass amount of the little fuckers.

Beware, you will be asked to make them for every Holiday + get-together from here on.  I began making these around 2006 and have made them every single Holiday since!  I don’t even get the “what would you like to make” email.  I get the “please bring mushrooms” email.  LOL!  I don’t mind at all.  It’s a tradition 🙂

If you have any questions, please ask away.  I’d be happy to help a sister out!


xoxo stacyb

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