Hatfield Instant Pot Stuffed Mushrooms
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Sausage stuffed mushrooms are a classic party food. Leave the oven free for all your other dips and desserts, and upgrade to Instant Pot Stuffed Mushrooms — fewer dishes, less time, more flavor. Bite size and hearty, they’re the perfect football party or entertaining food.
It’s really, exceedingly rare to have a ‘new idea’ these days in terms of food. With ten zillion food blogs on the internet, nothing is a brand new, novel idea anymore.
Which is why, when I was thinking about entertaining recipes for football parties, I was really, truly shocked to find that, as of today, there are no recipes on the internet for small, bite-sized, appetizer-style stuffed mushrooms made in the Instant Pot.
There are two recipes for the big portobello mushrooms turned into a mushroom pizza in the Instant Pot (which sounds delicious), and lots of recipes for cooking whole or sliced mushrooms to serve as a side. But putting things in the small mushrooms? No one seems to have done it yet.
Which kind of made me think this might be a big fat failure. So of course, I had to experiment.
Not only were these Instant Pot stuffed mushrooms decidedly not a failure, this may very well be my new favorite way to make stuffed mushrooms, period.
Why Make Instant Pot Stuffed Mushrooms?
You’ve made them for years in the oven. Why switch now? Well, there just so happens to be a much-anticipated football game coming up next weekend. (The Big Game, if you will.) You’re probably having lots of people over to watch and making lots of food.
This means your oven is already going to be full, with things like this cheesy bacon corn dip, spinach and artichoke biscuit skillet, taco stuffed mini peppers, and sheet pan nachos. How are you going to fit the stuffed mushrooms in as well?
Easy — you put them in the Instant Pot instead.
Because these are pressure cooked with steam, they stay super moist. Have you ever had stuffed mushrooms that really dry out and shrivel as they bake or grill? No such thing with Instant Pot stuffed mushrooms. They stay super juicy – and delicious.
And let’s not forget quite possibly the best part: because the Instant Pot has a sauté function, we’ll make the filling right in the Instant Pot. Which means… one less dish to wash at the end of the night. No one likes doing dishes, and even less so after your party for The Big Game.
What to Put in Instant Pot Stuffed Mushrooms
Sausage and cream cheese is the classic stuffed mushroom filling, and why mess with a classic? It’s a well-loved flavor profile (what is it about sausage and football that goes so well together?!). It takes a vegetable and turns it into a hearty (but still low carb!) football party food.
I opted to use Hatfield Recipe Essentials ground sausage for these instant pot stuffed mushrooms. We love Hatfield because it’s a family-owned company using ethically raised practices to produce all natural pork products. (And of course, it’s delicious, too!) Read more about Hatfield’s great lineup of products and their ethical stance here.
I really like the Hatfield Recipe Essentials line because the sausage already comes perfectly flavored — no need to worry about measuring and adding lots of spices when you’re in busy party prep mode!
I also love the flavor variety: make a batch with the Hatfield Sweet Italian Ground Sausage for those who prefer things on the mild size, or grab a package of the Hatfield Hot Italian Ground Sausage or Hatfield Chorizo Ground Sausage for those who like to bring the heat!
(No, really. Hatfield Recipe Essentials make party entertaining a breeze. An excellent choice for any of your sausage containing recipes for The Big Game!)
I happened to pick mine up at Acme while I was shopping for all our other entertaining needs. It’s time to stock up on all the party essentials for The Big Game!
How to Make Instant Pot Stuffed Mushrooms
First up, cook the sausage. Because we’re using Hatfield Recipe Essentials ground sausage, this is super easy: we really don’t need to add much flavor. Add the sausage to the Instant Pot on the “saute” setting and cook until the sausage is almost completely browned and cooked through.
Add in one small diced onion and two minced cloves of garlic and cook for a few minutes, until softened. Scoop out the sausage mixture into a bowl and mix in some cream cheese, egg yolk, panko, and shredded mozzarella cheese to make the stuffing.
Next, pour some chicken or vegetable broth into the Instant Pot. This serves two major functions. (1) This allows us to deglaze the pan, which is very important. The Instant Pot cannot come to pressure properly if there are burnt bits of food stuck to the bottom, so we have to scrape these up. (2) Adding some broth to the pot provides the liquid necessary to bring the Instant Pot up to pressure.
Using a small cookie scoop or a tablespoon, scoop some of the sausage mixture into the cleaned, de-stemmed mushroom caps. Sprinkle with a little extra cheese, set the lid on tightly, and set the Instant Pot to manual pressure for 6 minutes. It will take 8-10 minutes to come to pressure.
After 5 minutes, immediately release the steam. Scoop out the mushrooms using a slotted spoon (leave the extra broth behind!), sprinkle with chopped green onions, and serve while still hot and the cheese is all melty.
(And then go ahead and put the next batch of mushrooms right on in, because the first batch will disappear before the commercial break is even over.)
How can I Use Extra Stuffed Mushroom Filling?
This recipe does make quite a lot of filling. Of course, the easy answer is: make more stuffed mushrooms! Go ahead and put the next batch right in the Instant Pot after you pull out the first, because that first batch will disappear before the commercial break is even over.
But okay, okay, you don’t need all those stuffed mushrooms for your party? Rather than halve the stuffing recipe (which you certainly can do!), I love to take the extra filling and put it into stuffed shells, or layer it in a lasagna.
So basically, a delicious appetizer for your football party and dinner for the week. Now we’re really talking.
More Party Appetizers:
- Baked Roast Beef Sliders
- Jalapeno Popper Pinwheels
- Taco Stuffed Mini Peppers
- Rustic Pizza Rolls
- All Appetizer Recipes »
- 40 white mushrooms, stems removed
- 1 pound Hatfield Recipe Essentials Fresh Ground Sausage
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 8 ounces cream cheese, softened
- 2 egg yolks
- 1/2 cup panko
- 1 cup shredded mozzarella cheese
- 1/3 cup vegetable broth
- 1/4 cup shredded parmesan cheese
- 1 bunch green onions, chopped
- Clean and destem the mushrooms. Set aside.
- Turn the Instant Pot on the 'sauté' setting. Add the sausage and cook, breaking apart with a spoon, until browned and fully cooked. Add in the onion and garlic and cook an additional 3-4 minutes, until softened. Scoop this mixture out of the Instant Pot into a large bowl. Add in the cream cheese, egg yolk, panko, and shredded mozzarella. Mix to combine.
- With the Instant Pot still on the sautee setting, add in the vegetable broth and use a wooden spoon to deglaze the pan, scraping up any browned bits of sausage stuck to the bottom of the pot. Turn off the Instant Pot.
- Using a cookie scoop or a spoon, fill the mushrooms with the stuffing mixture, adding a heaping tablespoon to each mushroom. Place the mushrooms in the bottom of the pot, directly in the thin layer of vegetable broth. Add the mushrooms in a single layer; this may require 2 or 3 batches. Sprinkle the parmesan cheese on top of the mushrooms
- Seal the Instant Pot lid and select the manual mode, with 5 minutes of high pressure. The pot will take approximately 8 minutes to come to pressure. Once the cooking is complete, quick release the steam and remove the lid. Remove the mushrooms with a slotted spoon to a serving dish. Sprinkle the green onion on top before serving.
Nutrition Information:Yield: 20 Serving Size: 2 mushrooms
Amount Per Serving: Calories: 157Total Fat: 12gCarbohydrates: 6gProtein: 7g