Spicy Stuffed Mushrooms

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This week we are sharing “Supper Bowl” Appetizers perfect for watching during the Big Game.   As many of my readers know, my football team was knocked out weeks ago but even so my husband and I have been enjoying watching the games every weekend.  There’s just something about relaxing on the couch on Sunday afternoons, watching the football games, and enjoying some awesome food.

While I like to watch the games every Sunday, I really like to make fun appetizers and snacks to eat during the games.  My husband is a willing participant in my football foods, often contributing ideas as to what I should make.

My favorite foods to make during the game are bite sized snacks that are easy to pick up and put in your mouth.  I don’t like making meals that need to be eaten in the kitchen because it only takes a few seconds for a team to score a touchdown!   It’s much easier to make a few mini sized snacks, pile them on a plate, and enjoy them in front of the TV while watching the game.

A favorite football snack of mine are stuffed mushrooms.   Over the years I’ve made several different types, each different then the last.

This time I got my inspiration for the filling from a bottle of Gallo Family Vineyards Merlot that we planned on drinking while watching the game.  I also had a bottle of Pinot Grigio that I was planning on pairing with my cupcakes for dessert but that’s for another post.  I try to pair my appetizers with what we’re drinking though it doesn’t always happen.  This time I not only paired my Spicy Stuffed Mushrooms with the Merlot, I used the Merlot in the stuffing!

The idea came to me when my husband asked if we were having jalapeno poppers.   Since I didn’t have any whole jalapenos the answer to that was no.  I did have pickled jalapenos in the refrigerator though and I started thinking of how I could use the jalapenos to stuff the mushrooms and use the Gallo Family Vineyards Merlot and still have it taste good.  It turns out it wasn’t that hard at all.

I started with some Chorizo sausage.   Then I added in onions, jalapenos, and garlic.  The Merlot came in when I used it to help deglaze the pan after sauteing the vegetables.  Since the combination of Chorizo and jalapenos was so spicy I mixed it all together with cream cheese to help cool off the spiciness.  Then I mixed in some cheddar cheese to give it a little more flavor.

The mixture is placed into mushroom caps and baked until the tops are golden brown.  These tasty little mushrooms are bursting with spicy flavors thought the cream cheese really does keep it from being too spicy.   The Gallo Family Vineyards Merlot worked really well with the spicy sausage in the mushrooms.  They were really the perfect pairing and made for a great game day snack.

Spicy Stuffed Mushrooms

Spicy Chorizo sausage, jalapenos, and cream cheese mixed together and baked into mushroom caps are a delightful game day snack.

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 24 mushrooms

Author: Hezzi-D

Ingredients

• 24 oz. button mushrooms
• 1/3 lb. Chorizo sausage
• 1/2 onion minced
• 3 T. pickled jalapenos minced
• 4 garlic cloves minced
• 1/4 c. Gallo Family Vineyards Merlot
• 8 oz. cream cheese
• 1/2 c. cheddar cheese
• 3 T. fresh chives chopped

Instructions

• Preheat the oven to 350 degrees.
• Wash the mushrooms and remove the stems, reserving them for later.
• Crumble the Chorizo sausage into a skillet over medium heat. Cook until the sausage has browned. Remove from skillet and place in a medium bowl.
• Add the onions, jalapenos, and garlic to the same skillet. Cook over medium heat for 5 minutes.
• Add the Merlot to deglaze the pan, making sure to scrape any of the brown bits from the bottom of the pan. Allow the Merlot to cook for 2-3 minutes or until it reduces by half.
• Chop the mushroom stems and add them to the skillet with the onions and Merlot. Cook for 3 minutes or until most of the Merlot has evaporated.
• Pour the vegetable mixture into the bowl with the sausage. Set aside.
• In a small bowl combine the cream cheese and cheddar cheese. Mix well.
• Add the cheese mixture to the cooled sausage and vegetable mixture. Mix until everything is well combined.
• Place the mushroom caps on a baking sheet and mound with the sausage and cheese mixture.
• Bake for 20-25 minutes or until the stuffing begins to brown.
• Remove from oven and sprinkle with chives.

Notes

A Hezzi-D Original Recipe

more game day appetizers:

• Buffalo Chicken Loaded Baked Sweet Potato Fries by Cupcakes & Kale Chips
• Chorizo Cheese Dip by Casa de Crews
• Mini Mexican Tarts by That Skinny Chick Can Bake
• Salt and Pepper Chicken Wings by Bobbi’s Kozy Kitchen
• Spicy Sticky Chicken Wings and Onion Rings by Nik Snacks