Horseradish Stuffed Mushrooms

Prep time: 
20 minutes
 Cook time: 
25-30 minutes
 Total time: 
55 minutes
Horseradish Stuffed Mushrooms

Delicious, gourmet mushrooms stuffed with Bubbies Horseradish are the star of any gathering. This upscale app is an unforgettable party-pleaser.


For Horseradish Cream Sauce:

  • ½ cup of sour cream
  • ½ cup of plain Greek yogurt
  • ½ cup of Bubbies Prepared Horseradish (or as much as you’d like)
  • 2 tbsp of minced fresh chives or greens of scallions
  • 1 tbsp of fresh lemon juice
  • Zest of one lemon
  • Salt and pepper to taste

For Filling:

  • 12 large white button or cremini mushrooms (remove stems, cleaned and set aside)
  • 8 ounces of sweet Italian chicken sausage with casings removed
  • 2 tbsp of good olive oil
  • 4 tbsp of melted butter
  • ⅓ cup of finely chopped onion
  • 2 tbsp of finely chopped red pepper
  • 1 clove of garlic minced
  • ¼ cup plus 2 tbsp of grated fontina cheese
  • ¼ cup plus 2 tbsp of grated Parmigiano Reggiano
  • ⅓ cup plus 3 tbsp of breadcrumbs (plain, panko or gluten free)
  • 1 tsp Bubbies Prepared Horseradish
  • 3 tbsp of fresh parsley chopped


  1. Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray or use parchment paper and arrange cleaned mushroom tops snuggly on tray (waiting to be filled).
  2. Mix all ingredients for horseradish cream sauce together in a bowl and set aside in fridge until ready to serve.
  3. Heat olive oil in skillet on medium heat, add chicken sausage and break up into small pieces with wooden spoon. Cook for 5 – 6 minutes until cooked through and golden brown. Set aside.
  4. Melt 1 Tbsp of butter in same pan and add in chopped onion, pepper and garlic over medium heat. Sauté for 2 – 3 minutes until soft. Add in finely chopped mushroom. steams and sauté for 2 – 3 additional minutes with onions and garlic until everything is soft and set aside in bowl with cooked sausage.
  5. Mix ¼ cup of each cheese, 2 Tbsp of fresh chopped parsley, 1 tsp of horseradish, 1/3 cup of breadcrumbs, 1 Tbsp of melted butter and a pinch of salt and pepper into the sausage mixture.
  6. Spoon sausage mixture into the mushroom caps evenly in a bowl mix the extra cheese, rest of the melted butter and breadcrumbs top stuffed mushrooms.
  7. Place in the warmed oven for about 20 minutes until the cheese on top of mushrooms is melted and browned slightly.
  8. Pull out of oven, sprinkle extra chopped parsley on top for garnish and serve immediately.
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