Ultimate Bell’s Stuffing Stuffed Mushrooms

A beautiful shot of Bell's Stuffing stuffed mushrooms on a wreath platter with fresh sage and cranberry accents.

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Ultimate Bell’s Stuffing Stuffed Mushrooms

Packed with savory Bell’s stuffing, garlic-sautéed mushroom stems, and velvety whipped cream cheese, these gourmet bite-sized appetizers are an absolute crowd-pleaser.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Keyword: mushrooms, sage stuffing, stuffed mushrooms, stuffing

Servings:

Calories: 104cal

Author: Amy Desrosiers

Cost: $15

Equipment

oven adjusted to center rack position
Stovetop
small stockpot
medium mixing bowl
tablespoon-sized ice cream scooper
Measuring cups and spoons
cutting board & knife

Ingredients

26 white mushrooms cleaned, with stems removed and finely chopped
1 package Bell’s Stuffing mix
1 ¾ cups Bell’s Turkey Bone Broth
4 tablespoons unsalted butter for the stuffing
1 tablespoons butter or oil for sautéing
3 cloves garlic minced
8 oz whipped cream cheese
1 cup shredded parmesan cheese divided
1 tablespoon Fresh sage leaves for garnishing

Instructions

In a medium saucepan, bring 1 ¾ cups Bell’s Turkey Bone Broth and 4 tbsp unsalted butter to a boil. Stir in the Bell’s Stuffing mix, cover, remove from heat, and let steam for 5 minutes. Fluff with a fork and set aside to cool slightly.
Heat 1 tbsp butter or oil in a skillet over medium heat. Add the minced garlic and chopped mushroom stems, sautéing for 3–4 minutes until tender, then remove from heat.
With the heat turned off, combine the prepared Bell’s stuffing, sautéed veggies, whipped cream cheese, and shredded parmesan cheese in the skillet. Stir thoroughly until smooth and well blended.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Arrange the 26 mushroom caps open-side up. Spoon a generous mound of the stuffing mixture into each cap, pressing down gently so it stays secure.
Bake at 375°F for 20 minutes, or until the mushrooms are tender and juicy and the tops are golden-brown. Garnish with fresh sage leaves and serve warm!

Notes

Nutritional values may vary and are meant to be a guide.

Storing and Reheating Leftovers

In the Refrigerator: Let the baked mushrooms cool completely, then store them in an airtight container for 2 to 3 days.
In the Freezer: You can freeze these unbaked! Assemble the stuffed mushrooms on a baking sheet, freeze them until solid, then transfer them to a freezer-safe container for up to 1 month. You can bake them straight from frozen—just add about 5 extra minutes to the cooking time.
The Oven Method (Recommended): To keep the mushroom caps from getting soggy, place leftover baked mushrooms on a baking sheet and warm them in the oven at 350°F for about 10 to 12 minutes until heated through and piping hot.
The Microwave Method (In a Pinch): You can microwave individual portions on high for 30 to 45 seconds, though using the oven is always best for keeping the texture just right!

Nutrition