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No party appetizer could be easier, or get people more excited, than stuffed mushrooms. My maternal grandmother often served sausage stuffed mushrooms as a “nosh” before a family dinner started — but her version was also breaded and fried.
This bacon and sausage stuffed mushrooms recipe is a healthy version that I also find to be even tastier than our family’s original recipe. And it’s really simple to make. So go ahead and welcome your party guests with this delicious finger food!
Bacon and Sausage Stuffed Mushrooms
No party appetizer could be easier, or get people more excited, than stuffed mushrooms
- Large button mushrooms
- Sugar- and nitrate- free sausage hot, mild or chorizo works
- Sugar- and nitrate-free bacon cut into one-inch long pieces
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Clean the mushrooms and the remove stems. (See link in notes if you need help on this step.)
Stuff the sausage into the mushrooms.
Top each mushroom with a one-inch slice of bacon, using a toothpick to hold in it place.
Bake for 30 minutes or until desired doneness.
For tips on how to clean mushrooms, click here.
The amounts of each ingredient will vary depending on how many people you'd like to serve and the size of the mushrooms you have available. But really, you're not going to mind having leftovers of any of these ingredients, so don't be shy.
If you have a full day of party preparations, you can stuff the mushrooms earlier in the day, and then just pop them into the oven closer to the time your guests will be showing up. If you time it right, your house will smell amazing when they arrive!
This recipe is compliant on all levels — just watch your bacon and sausage ingredients!