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Cornbread Stuffed Mushrooms Recipe

30 Minutes or Less, Snacks & Sides

Cornbread-Stuffed Mushrooms take an elegant party appetizer and give it a Southern twist that makes them wildly hard to resist. Meaty mushroom caps packed with a savory, crumbly cornbread filling that bakes up golden and fragrant — they are gone before the second round of drinks is poured.

Prep Time
20 min
Cook Time
20 min
Servings
4-6
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Ingredients

1 pkg Pioneer® Yellow Cornbread Mix
1 tbsp butter
1 tbsp olive oil
3/4 cup chopped onion
4 strips cooked bacon, chopped
1/4 cup and 2 Tbsp shredded Parmesan cheese, divided
2 chopped scallions, white and light green part
1 tbsp and 1 tbsp chopped parsley, divided
1 tsp chopped thyme
1/2 cup chicken stock
1 tsp salt
1/2 tsp ground black pepper
12 large mushroom caps
1/4 cup dried breadcrumbs
2 tbsp melted butter

These Cornbread Stuffed Mushrooms use Pioneer Yellow Cornbread Mix for a perfectly textured, savory filling that turns classic stuffed mushrooms into something genuinely unforgettable.

Instructions

  1. Prepare the Cornbread

    Prepare Pioneer Yellow Cornbread Mix according to package directions. Set aside and allow to cool.

  2. Preheat the Oven

    Preheat oven to 350°F.

  3. Sauté the Onions

    Over medium heat, melt butter and olive oil in a medium saute pan. Add onions and saute for 5 – 6 minutes until translucent. Allow to cool slightly.

  4. Make the Stuffing

    Once cornbread is cool, crumble into mixing bowl. Add sauteed onions, bacon, 1/4 cup of Parmesan cheese, scallions, parsley, thyme and chicken stock. Season to taste with salt and black pepper.

  5. Make the Breadcrumb Topping

    In a separate bowl combine breadcrumbs, Parmesan cheese, parsley and melted butter until well mixed.

  6. Stuff the Mushrooms

    Stuff mushroom caps with cornbread mixture. Top with breadcrumb mixture.

  7. Bake Until Done

    Place on parchment lined baking sheet and bake for 15 – 20 minutes until mushrooms are cooked and stuffing is warmed through.

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