I realize that mushrooms aren’t really involved with Reubens. However, I was so in love with some Cajun Stuffed Mushrooms from a couple of weeks ago that I HAD to make these Reuben Stuffed Mushrooms.
As I’ve shared before, I love finger foods. They’re so cute, so perfect for sampling a variety of things. Unfortunately, a lot of the finger foods that are so adorable are also a lot of fiddly work. While I cannot say that stuffed mushrooms are effortless, the prep work is along the lines of cooking a regular dish. The part that is stuffing the individual mushroom caps is minimal. So in my brain that just works better because I can break up the prep just like I do for any other dish that I’m making for a dinner party– (1) raw ingredient prep, (2) combining / stage 1 cooking prep / assembly, (3) final cook.
These Reuben Stuffed Mushrooms turned out quite delicious, if I do say so myself. They make a great appetizer to go with a Shamrock themed dinner party or really for any occasion.
What You Need to Make Reuben Stuffed Mushrooms
Equipment
- Cutting Board
- Chef’s Knife
- Grapefruit Spoon or Pointed End of a Peeler – For getting everything out of the mushroom caps
- Strainer – For straining the sauerkraut.
- Large Sauté Pan or Skillet
- Spatula
- Grater – If you can’t find pre-shredded cheese OR if you would rather shred your own.
- Large Mixing Bowl
- Rimmed Baking Sheet
- Wire Rack Insert for Rimmed Baking Sheet – Optional, but it keeps the mushrooms up out of their juices while baking
Ingredients
- Large Fresh Mushrooms – I used White Button Mushrooms, but Baby Bellas would work too.
- Corned Beef – Cooked and diced. See Notes.
- Sauerkraut – Rinsed and Drained
- Avocado Oil or Olive Oil – Just for sautéing the filling ingredients.
- Medium Spanish Onion – Diced
- Garlic – Minced. I buy the large jar of pre-minced garlic from Sam’s.
- Thousand Island Dressing – I use a sugar free version by Walden Farms.
- Spicy Brown Mustard
- Cream Cheese – It’s faster if it’s already softened. However, if you forget to take it out to soften (as I often do, just toss it in the pan cold with the other filling ingredients and stir until it’s melted.
- Provolone Cheese – Shredded. You can shred your own or buy it pre-shredded. Pre-shredded cheese in the store typically has an anti-caking agent that adds about 1 gram of carbs per 1/4 cup.
- Gruyere Cheese – Shredded. Same note as above regarding pre-shredded vs. shredding your own.
- Dried Chives – I add the listed amount to the filling and then use more for garnish.
- Green Onions – Optional. Thinly sliced for garnish.
Related Recipes
- Looking for a variation on stuffed mushrooms? Check out these Mediterranean Stuffed Mushrooms instead.
- Want to stick with Reuben theme? Try this Reuben Raclette Casserole.
- Still feeling Irish? Give these Keto Irish Boxty a whirl.
Reuben Stuffed Mushrooms
A fun twist on a beloved favorite, these Reuben Stuffed Mushrooms are the perfect appetizer for any occasion, especially a St. Patrick's Day dinner party. Plump mushrooms are stuffed with a savory mixture of corned beef, sauerkraut, as well as a blend of Gruyere and Provolone cheeses and all tied together with a sweet and tangy sauce. They're sure to be a hit!
Print
Pin
Add to Menu
Servings: 12 (2 mushrooms each)
Calories: 198kcal
Ingredients
- 24 ounces Large Fresh Mushrooms I used white button mushrooms, but baby bellas would work too.
- ½ pound Corned Beef Cooked and diced. See Notes.
- ½ cup Sauerkraut Rinsed and Drained
- 2 – 3 tablespoons Avocado Oil Or Regular Olive Oil
- 1 cup Spanish Onion Diced. Approximately one half large onion. 120 grams
- 2 teaspoons Garlic (4 cloves) Minced
- 8 ounces Cream Cheese (1 package) Softened.
- ½ cup Provolone Cheese Shredded
- ¼ cup Gruyere Cheese Shredded
- ¼ cup Thousand Island Dressing
- 1 tablespoon Spicy Brown Mustard
- 1.5 teaspoons Dried Chives plus more for garnish
- ½ cup Green Onions (Optional) Thinly sliced.
Instructions
- Wipe 24 ounces Large Fresh Mushrooms with a damp paper towel or cloth to remove dirt. Remove the stems and scrape out the cap to make room for the filling. Dice the stems and other removed mushroom parts and set aside. Place the mushroom caps in a bowl or zip top bag and set aside.24 ounces Large Fresh Mushrooms
- Rinse and drain 1/2 cup Sauerkraut. Set aside.1/2 cup Sauerkraut
- Dice 1/2 pound Corned Beef (cooked). Set aside.1/2 pound Corned Beef
- Heat 1 – 2 tablespoons of oil in a large skillet over medium high heat. Sauté the onions until translucent. About 8 minutes. Add in 2 teaspoons Garlic (minced) and sauté for another 30 seconds.2 – 3 tablespoons Avocado Oil, 1 cup Spanish Onion, 2 teaspoons Garlic
- Add in the diced mushroom stem pieces and sauté until they’ve released their juices. About 6-8 minutes.
- Add in the sauerkraut and corned beef. Stir until combined. Remove from the heat and set aside.
- In a large mixing bowl combine 8 ounces Cream Cheese, 1/2 cup Provolone Cheese (shredded), 1/4 cup Gruyere Cheese (shredded), ¼ cup Thousand Island Dressing, 1 tablespoon Spicy Brown Mustard, and 1.5 teaspoons Dried Chives.8 ounces Cream Cheese, 1/2 cup Provolone Cheese, 1/4 cup Gruyere Cheese, ¼ cup Thousand Island Dressing, 1 tablespoon Spicy Brown Mustard, 1.5 teaspoons Dried Chives
- Then stir in the mushroom, onion, sauerkraut, corned beef mixture.
- Preheat the oven to 350 degrees F. Line the rimmed baking sheet with heavy duty aluminum foil for easy clean up if you wish. Place the wire rack on top of the pan.
- Spoon the filling into the mushroom caps and place on the wire rack. You will be able to mound the filling on top of each mushroom as well. If you have a mushroom that keeps rolling all over the place, use a sharp knife to take a sliver off the bottom, creating a flat surface.
- Bake for 40 – 45 minutes. Serve warm. If you need to hold these until your guests arrive, you can keep them in the oven on Warm (on my oven, this is 180 degrees F) until ready to serve. Garnish with 1/2 cup Green Onions and / or additional dried chives if desired.1/2 cup Green Onions
Equipment
- Grapefruit Spoon or Pointed End of a Peeler for getting everything out of the mushroom caps
- Grater if you can’t find pre-shredded cheese
- Large Mixing Bowl
- Wire Rack Insert for Rimmed Baking Sheet optional, but keeps the mushrooms up out of their juices while baking
Notes
- Corned Beef
- I bought corned beef that was already brined and came with a spice packet. I cooked it sous vide and it came out perfectly. You can find my instructions here [INSERT LINK TO CORNED BEEF PAGE]. After the corned beef is done cooking, let it cool a bit on the counter, remove it from the bag of liquid that was produced by the cooking process, stick it in another zip top bag and stash it in the freezer for 30 minutes before slicing and dicing. This will help it to firm up a bit, making it easier to cut up.
- You could also just buy corned beef from the deli.
- You only need ½ pound of the corned beef for this recipe, so I recommend either using another 1 pound to make my Reuben Raclette Casserole or saving it to slice for sandwiches later in the week.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Reuben Stuffed Mushrooms
Amount per Serving
Calories
198
% Daily Value*
Fat
16
g
25
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
37
mg
12
%
Sodium
456
mg
20
%
Potassium
340
mg
10
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
804
IU
16
%
Vitamin C
13
mg
16
%
Calcium
106
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
