This week Sunday Supper is 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 Gallo Family Vineyards 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.
Would you like more appetizer ideas for game day? Make sure you visit Gallo Family Vineyards page for football finger foods.
If you are looking for Gallo Family Vineyard Wines make sure to check out their store locator to find a location selling their wines near you!
- 24 oz. button mushrooms
- ⅓ lb. Chorizo sausage
- ½ onion, minced
- 3 T. pickled jalapenos, minced
- 4 garlic cloves, minced
- ¼ c. Gallo Family Vineyards Merlot
- 8 oz. cream cheese
- ½ c. cheddar cheese
- 3 T. fresh chives, chopped
- 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.
A Hezzi-D Original Recipe
Be sure to check out the other Supper Bowl Appetizers:
- Bacon and Cheese Pretzel Bites by The Girl In The Little Red Kitchen
- Bacon Wrapped Bison Burger Sliders by Nosh My Way
- Baked Southwestern Eggrolls by Flavor Mosaic
- Buffalo Chicken Loaded Baked Sweet Potato Fries by Cupcakes & Kale Chips
- Cheesy Baked Arancini by Take A Bite Out of Boca
- Chorizo Cheese Dip by Casa de Crews
- Cuban Sandwich Sliders by Recipe for Perfection
- Everything Bagel Breadsticks & Smoked Salmon Dip by Foxes Love Lemons
- Kicked Up Texas Caviar by Ruffles & Truffles
- Mini Mexican Tarts by That Skinny Chick Can Bake
- Mexican Chicken Meatballs with Queso by Curious Cuisiniere
- Philadelphia Cheesesteak Dip by Family Foodie
- Pizza Quinoa Bites by Alida's Kitchen
- Polenta Crostini with Mushroom Sauce by Brunch with Joy
- Rosemary White Bean Dip by Magnolia Days
- Salt and Pepper Chicken Wings by Bobbi's Kozy Kitchen
- Sausage & Caramelized Onion Pita Pizza by The Messy Baker
- Spicy Sticky Chicken Wings and Onion Rings by Nik Snacks
- Spicy Stuffed Mushrooms by Hezzi-D's Books and Cooks
- Sweet & Spicy Mango Meatballs by Peanut Butter and Peppers
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.