Reuben Stuffed Mushrooms
🔍 Quick Look: Reuben Stuffed Mushrooms
- ⏱️ Prep Time: 10-15 minutes
- 🍳 Cook Time: 30 minutes
- 🕒 Total Time: 45 minutes
- 👥 Servings: 6
- 📊 Calories: ~335 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Mix the filling, stuff the mushrooms, and bake!
- 👩🍳 Flavor Profile: Tastes like a “Reuben sandwich.” Delicious!
- ⭐ Difficulty: Easy, making it great for busy weeknight dinners.
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Stuffed mushrooms are my favorite party appetizer and I make them in so many variation for all my parties. They make a great holiday appetizer since they are bite-sized, easy to make, and can easily be prepped ahead.
If you’ve tried my Reuben dip, Reuben egg rolls, or Reuben sliders, you already know I have a deep love for reinventing the Reuben sandwich in every form possible. These stuffed mushrooms are my latest obsession and they just might be my favorite yet.
A few other reasons to love these Reuben stuffed mushrooms are the facts that they are gluten-free with no changes needed, ready from start to finish in 45 minutes, and work as an appetizer, game day snack, or even as a fun low-carb dinner.
Key Ingredients Tips
There are only a few simple ingredients needed for this recipe and you can find the full list in the recipe card below:
- Corned Beef – use deli-sliced corned beef and ask for it to be sliced thin. You can also use leftover homemade corned beef brisket or Instant Pot corned beef and slice it yourself.
- Mushrooms good for stuffing – best mushrooms for stuffing are baby bella (aka cremini) mushrooms that are larger in size or small portobello mushrooms. (Some stores package stuffing mushrooms together.)
- Sauerkraut – get a can or a jar and make sure you squeeze it well before measuring and using.
- Swiss cheese – pre-shredded Swiss cheese works well in this recipe of get a block and grate it yourself.
- Oil – use a neutral oil like avocado or olive oil (meant for cooking). It helps mushrooms cook in the oven.
- Cream cheese – full fat cream cheese is best but reduced fat will work if needed. It acts as the creamy binder that holds everything together and keeps the filling from drying out.
- Thousand island dressing – this is best to use because it does taste quite different from a Russian dressing. (It’s sweeter, chunkier, with no spice.)
How To Clean Mushrooms
Don’t overthink it, really! The belief that you should never let mushrooms touch water is actually outdated and have been tested and retested (I have also tested it a million times). While you should not submerge mushrooms, they are totally okay to be washed! As long as you follow these important steps, you’ll never have to waste time wiping each mushroom again:
- Make sure to use a colander or a fine mesh strainer
- Work fast
- Rinse quickly under cold running water
- Pat them dry right away
- Tests show that no significant amount of water gets absorbed by the mushrooms using this method.
How to Make Reuben Stuffed Mushrooms
Step 1. Prepare the mushroom caps – Rinse the mushrooms quickly under cold running water using a colander or a mesh strainer and pat them dry right away. Carefully pop the stems off each cap and if you want to make extra room for filling, scrape out the gills from inside the cap. Toss the prepared caps with a little oil, salt, and pepper and place them in the baking dish.
Step 2. Make the stuffing – Make sure your cream cheese is fully softened before mixing! In a mixing bowl, combine the diced corned beef, squeezed sauerkraut, softened cream cheese, shredded Swiss cheese, Thousand Island dressing, salt, and pepper. Use a spatula to mix everything together until evenly combined.
Step 3. Fill the mushrooms – Fill each mushroom cap generously with the Reuben mixture. You want a nice dome on top so be bold with the filling, but keep it proportional to the size of the cap. Top each stuffed mushroom with shredded Swiss cheese on top, pressing it gently to help it stick.
Step 4. Bake – Bake at 350F for about 30-35 minutes, until the mushrooms are tender, the filling is hot, and the cheese on top is melted. Let them rest for a few minutes before transferring to a serving platter. Be careful, the filling will be very hot right out of the oven.
Pro Tips for the Best Stuffed Mushrooms
Just a few tips to ensure the best results:
- Squeeze the sauerkraut really well. This is the most important step for preventing watery mushrooms.
- Scrape the gills. It takes an extra minute but makes a real difference, you’ll fit so much more filling in each cap.
- Don’t crowd the baking dish. Leave a little space between the mushrooms so the heat can circulate and they bake evenly rather than steaming.
- Let them rest before serving. A few minutes of rest helps the filling set up slightly, juices to redistribute in the mushroom, and making them easier to pick up and eat.
Make Ahead and Storage
Follow my simple storing, reateating, and make ahead instructions and you’ll be all good:
- Make ahead: You can prepare the Reuben filling up to 2 days in advance and store it covered in the refrigerator. You can also fully stuff the mushrooms up to 24 hours ahead, cover the baking dish tightly, and refrigerate. Pull them out 20-30 minutes before baking to take the chill off, then bake as directed.
- Storage: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in the oven at 325°F for about 10 minutes or in the air fryer at 350°F for a few minutes. Try to avoid the microwave as it tends to make the mushrooms rubbery but if needed, cut in half and microwave for about 30 seconds at a time.
- Freezing: I don’t recommend freezing these. Personally, I believe the texture of frozen and thawed mushrooms changes too much to enjoy. Cream cheese doesn’t freeze and thaw well, and the mushrooms will become quite soft and watery once thawed.
Reuben Stuffed Mushrooms Recipe FAQs
Yes, white button mushrooms will work, BUT cremini (baby bella) mushrooms are sturdier, have a deeper flavor, and hold their shape better during baking. If using white buttons, check them a few minutes early since they can cook faster.
Absolutely! Large portobello caps turn this into more of a main dish or a hearty appetizer. You may need to increase the baking time by about a few minutes, depending on the size.
You can substitute fried cabbage (dice it small), a few finely chopped dill pickles for a pop of tangy flavor, OR leave it out entirely and add a touch more Thousand Island dressing.
Yes! Pastrami works wonderfully here and adds a smokier, slightly peppery flavor. Chop it finely just like you would the corned beef.
The most common culprit is moisture, it comes either from not drying the mushrooms well enough after rinsing, or from not squeezing the sauerkraut dry enough. Also, make sure to scrape out the gills, as they hold extra moisture too. REMEMBER: A little liquid pooling in the baking dish is totally normal, mushrooms are made of 90% water and they release that as they bake.
More Stuffed Mushroom Recipes
Love stuffed mushrooms? Here are more favorites from my kitchen:
- Classic Stuffed Mushrooms – The most popular stuffed mushroom on the blog, made with cream cheese, garlic, herbs, and Parmesan.
- Sausage Stuffed Mushrooms – Creamy Italian sausage filling baked in tender baby bella caps.
- Crab Stuffed Mushrooms – Rich and indulgent, made with real crab, Parmesan, herbs, and a golden panko topping.
- Spinach Artichoke Stuffed Mushrooms – All the flavors of spinach artichoke dip baked into juicy mushroom caps.
- Bacon Spinach and Four Cheese Stuffed Mushrooms – Crispy bacon, spinach, and a melty Italian cheese blend in every bite.
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Reuben Stuffed Mushrooms Recipe
Ingredients
- 16-18 oz cremini (baby bella) mushrooms or small portobello
- 2 Tbsp avocado or olive oil
- coarse sea or kosher salt to taste
- black pepper to taste
- 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
- coarse sea or kosher salt to taste
- black pepper to taste
- 1/4 cup shredded Swiss cheese for topping
Instructions
- Preheat the oven to 350℉ and lightly grease a 9×13 baking dish.
Prepare mushroom caps:
- Rinse the mushrooms quickly under the cold running water and pat them dry.
- Carefully pop the stems off each mushroom. (Food waste tip: you can sauté mushroom stems or add them to other veggies to sauté instead of discarding.)
- Create extra room in the mushroom: I like to scrape out the brown membrane (the gills) under the cap to create extra room in the mushroom cap for stuffing. Use a small spoon and gently scrape it out of each cap and discard.
- Toss each prepared mushroom cap with some oil, salt, and pepper and place into the baking dish to be stuffed.
Mushroom Stuffing:
- 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. Use a spatula to mix everything together until evenly combined.
- Fill each mushroom cap generously with the Reuben mixture, stuffing it with a dome on top. Be generous with filling but not to the point that the dome is bigger than the mushroom.
- Sprinkle each stuffed mushroom cap with some Swiss cheese.
- Bake for about 30 minutes. Let the mushrooms rest a few minutes before transferring them into the serving platter.
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Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is fantastic! I love Reuben’s so this is a slam-dunk for me to try. Thanks!
Awe thank you! I am so glad you like them! 🙂