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Chicken Sausage Stuffed Mushrooms

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So we’ve been eating mushrooms like two crazy people eating mushrooms, but I’ll get into that in a moment. Stuffed mushrooms are a pretty solid appetizer don’t you think? We think so over here, but I often find that the stuffed mushrooms they serve at most restaurants are super boring. In an attempt to eat up as many mushrooms as we can before they start going bad, we decided to stuff a crap ton of them. Wow, they were delicious. I can almost still taste the flavors melting in my mouth. These mushrooms are stuffed with some of our favorite ingredients: chicken sausage, cheese, bread crumbs, red peppers and fresh herbs. They are super meaty and super filling. The great thing about stuffed mushrooms is that they are easy to whip up on the fly. They are the perfect appetizer for your get togethers. They are also the perfect appetizer for two people you really just love the darn things. We paired this recipe with my new FAVORITE brew, and I can’t wait to share it with you guys.








So let’s talk mushrooms first. Yeah? Ok, so we got a fun little “big” care package of fresh mushrooms from Boy, did they not skimp in quantity or quality. I didn’t even know it was possible to ship mushrooms and look as if they were just harvested. Each and every recipe we have used them in this week has been unbelievably satisfying. Also, the buttons were huge! They were perfect stuffing material. If you have yet to check them out, please do. They have any mushroom you could possibly dream of, and their quality can not be beat. Also, they kind of hit close to home since Zach is kind of from the area in which they are located in Pennsylvania, and I grew up just next door in NJ. If you didn’t know, PA is one of the mushroom capitals of … well … the world =).



A few fun things:

1. Do yourself a favor…USE THE MUFFIN TIN! This is honestly the best way to bake mushrooms (any way you choose to stuff them). You don’t make as much of a mess, and they are just so darn cute.

2. The sky is the limit when it comes to stuffing. You certainly don’t have to use chicken sausage. Hey, you don’t have to use sausage at all! Crab and shrimp are great stuffing material. The veggies all by themselves are good as well!

3. Please allow for your mixture to cool before you add the egg. Don’t worry, you will be baking it, so it will warm up again. If the mixture is too hot, your egg (which is totally necessary to bind everything together) will scramble. You do not want this. Trust me.

We decided to go the Wynkoop route today for our beer pairing because they have just released a SPECTACULAR beer in a CAN! Colorojo is the name of this brew, and it is an imperial red ale. Yes…Imperial…Red…Ale. I have honestly never, ever tasted anything like it in my entire life. It is sweet…yet crisp…yet perfect for summer…yet not too light…yet delicious. It has some hoppy notes, and it’s really the most beautiful beer to look it. It’s a deep, beautiful red. I almost enjoy looking at it as much as I enjoy drinking it! It’s a great beer to pair with this appetizer because of it’s bold flavors, but it’s not so bold that it takes away from the dish. Give it a try. Please. Please. Please.

Have a great afternoon everyone!








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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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