Beef Stuffed Mushrooms

Often times during holiday parties I fill up on appetizers and then I have no room left in my belly for the main course.

For Christmas this year my family decided that we just wanted appetizers instead of the main course, after all, they are the best part of any meal. The spread included several heavier appetizers such as blue cheese stuffed dates wrapped in bacon, smokie sausages, pimento grilled cheese fingers, mini potato dutchess, and beef stuffed mushrooms.

I prepared the beef stuffed mushrooms with just a few simple ingredients I had in my refrigerator. The recipe is very versatile. You can swap in blue cheese for the smoked gouda and incorporate whatever fresh herbs you have on hand. Here is the recipe:

Beef Stuffed Mushrooms


1/2 pound ground beef

36 small cremini mushrooms

1/3 cup smoked gouda, shredded

¼ soft bread crumbs

3 tablespoons chopped sage

2 teaspoons steak seasoning

minced fresh sage for garnish (optional)


  1. Preheat oven to 375°. Remove and reserve stems from mushrooms. Place mushroom caps on a greased baking sheet and season with salt; set aside.
  2. Mince stems to yield ½ cup: discard remaining stems.
  3. Combine beef, gouda, bread crumbs, sage, and seasoning. Spoon mixture evenly into caps.
  4. Bake for 15-20 minutes. Sprinkle with additional sage for garnish, if desired.