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Reuben Stuffed Mushrooms

These Reuben Stuffed Mushrooms combine the classic flavors of a Reuben sandwich packed into savory mushroom caps, making for an addictive appetizer or snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 18 stuffed mushrooms
Course: Appetizer, Snack
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

For the Mushrooms
  • 16-18 oz cremini (baby bella) mushrooms or small portobello Choose mushrooms that are sturdy enough to hold filling.
  • 2 tbsp avocado or olive oil For coating the mushrooms.
  • Coarse sea or kosher salt, to taste
  • Black pepper, to taste
For the Reuben Filling
  • 6 oz cream cheese, softened Ensure it's truly softened for easy mixing.
  • 8 oz corned beef, diced small Dice into small pieces for better filling.
  • 1/3 cup sauerkraut, squeezed dry Squeeze out as much liquid as possible.
  • 3/4 cup shredded Swiss cheese
  • 3 tbsp Thousand Island dressing
  • Coarse sea or kosher salt, to taste
  • Black pepper, to taste
For the Topping
  • 1/4 cup shredded Swiss cheese For topping the stuffed mushrooms.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
  2. Clean the mushrooms by rinsing them under cold water briefly, pat dry, and remove the stems carefully.
  3. Scrape out the brown gills from each mushroom cap to create more room for stuffing.
  4. Toss the mushroom caps in avocado or olive oil, seasoning with salt and pepper before arranging them open side up in the baking dish.
Make the Reuben Filling
  1. In a medium mixing bowl, mix together softened cream cheese, diced corned beef, squeezed sauerkraut, shredded Swiss cheese, and Thousand Island dressing.
  2. Season the mixture with salt and black pepper to taste and ensure it is evenly combined.
Fill and Bake
  1. Spoon the Reuben filling generously into each mushroom cap, ensuring a nice dome shape.
  2. Sprinkle shredded Swiss cheese on top of each filled mushroom.
  3. Bake in the preheated oven for about 30 minutes until the mushrooms are tender and the cheese is golden and bubbly.
  4. Allow the stuffed mushrooms to rest for 3-5 minutes before transferring to a serving platter.

Notes

Ensure to squeeze the sauerkraut well for the best filling texture. You can prepare the filling up to 24 hours ahead and store it in the fridge until you're ready to bake.