Description
Deliciously stuffed cremini mushrooms filled with corned beef, cream cheese, and Swiss cheese—a perfect appetizer for any occasion!
Ingredients
Scale
- 16–18 oz cremini (baby bella) mushrooms (or small portobello)
- 2 Tbsp avocado or olive oil
- to taste coarse sea or kosher salt
- to taste black pepper
- 6 oz cream cheese (softened)
- 8 oz corned beef (diced small)
- 1/3 cup sauerkraut (squeezed)
- 3/4 cup shredded Swiss cheese
- 3 Tbsp Thousand island dressing
- to taste coarse sea or kosher salt
- to taste black pepper
- 1/4 cup shredded Swiss cheese (for topping)
Instructions
- Preheat the oven to 350℉ and lightly grease a 9×13 baking dish.
- Rinse the mushrooms quickly under the cold running water and pat them dry.
- Carefully pop the stems off each mushroom.
- Create extra room in the mushroom by scraping out the brown membrane (the gills) under the cap.
- Toss each prepared mushroom cap with some oil, salt, and pepper and place into the baking dish.
- Combine the finely diced corned beef, squeezed sauerkraut, softened cream cheese, shredded Swiss cheese, Thousand Island dressing, and some salt and pepper in a mixing bowl. Mix until evenly combined.
- Fill each mushroom cap generously with the Reuben mixture.
- Sprinkle each stuffed mushroom cap with some Swiss cheese.
- Bake for about 30 minutes. Let the mushrooms rest a few minutes before transferring them to the serving platter.
Notes
- Food waste tip: you can sauté mushroom stems or add them to other veggies to sauté instead of discarding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg