If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don’t love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!
Reuben Stuffed Mushrooms
(printable recipe at end of page)
Makes 4 large stuffed mushrooms
1/4 cup Butter
4 large Button Mushrooms
4 teaspoons chopped yellow Onions
Yellow MustardÂ
1/4 pound deli Corned BeefÂ
1/4 cup Sauerkraut
1-2 pieces Swiss Cheese
1/4 cup Mayonnaise
2-3 tablespoons Mustard 
 Wash and dry 4 large Button Mushrooms.
Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
While the mushrooms are cooking, chop the onions, and…..
the corned beef.
Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
Flip the mushrooms over and add onions to each of the mushrooms.
Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
Pile on a medium amount of the sauerkraut.
Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
 Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!
Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!: 
- 1/4 cup Butter
- 4 large Button Mushrooms
- 4 teaspoons chopped yellow Onions
- Yellow Mustard
- 1/4 pound deli Corned Beef
- 1/4 cup Sauerkraut
- 1-2 pieces Swiss Cheese
- 1/4 cup Mayonnaise
- 2-3 tablespoons Mustard
- Wash and dry 4 large Button Mushrooms.
- Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
- Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
- While the mushrooms are cooking, chop the onions, and the corned beef.
- Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
- Flip the mushrooms over and add onions to each of the mushrooms.
- Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
- Pile on a medium amount of the sauerkraut.
- Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
- Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!
appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese
appetizers, party food, fall food, fun food, foodtball food, Oktoberfest