Introduction
Indulge in a delightful appetizer that’s sure to impress your guests: Stuffed Mushrooms with Spicy Pepper!
These savory bites combine the earthy richness of mushrooms with a creamy, spicy filling that packs a punch.
Perfect for parties, game days, or a cozy night in, these stuffed mushrooms are not only easy to prepare but also bursting with flavor. The combination of cream cheese, zesty peppers, and Italian sausage creates a mouthwatering filling that complements the tender mushroom caps beautifully.
Whether served as a starter or a snack, these stuffed mushrooms are bound to become a favorite at any gathering. Get ready to wow your taste buds with this deliciously spicy twist on a classic dish!
Ingredients
16 large mushrooms (button or cremini)
1 cup cream cheese, softened
1/2 cup Italian sausage (cooked and crumbled)
1/2 cup finely diced spicy peppers (like jalapeños or banana peppers)
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, for garnish
Directions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Mushrooms:
Clean the mushrooms with a damp cloth. Remove the stems and finely chop them. Set aside the caps.
Cook Filling:
In a skillet over medium heat, sauté the chopped mushroom stems and minced garlic until softened. Add the cooked sausage and spicy peppers, cooking for an additional 2-3 minutes.
Mix Filling:
In a bowl, combine the sautéed mixture with cream cheese, Parmesan cheese, breadcrumbs, oregano, salt, and pepper. Mix until well combined.
Stuff the Mushrooms:
Spoon the filling generously into each mushroom cap, pressing down slightly to pack it in.
Bake:
Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Storage Method
Refrigeration
Cool Down:
Allow the stuffed mushrooms to cool to room temperature before storing. This helps prevent condensation inside the container.
Use Airtight Containers:
Transfer the leftover stuffed mushrooms to an airtight container. Ensure that the lid is sealed tightly to keep out air and moisture.
Refrigerate:
Store in the refrigerator for up to 3-4 days.
Freezing
Cool Completely:
Make sure the stuffed mushrooms are completely cooled before freezing to avoid ice crystals forming.
Arrange on a Baking Sheet:
Place the stuffed mushrooms in a single layer on a baking sheet and freeze for about 1-2 hours until solid.
This prevents them from sticking together.
Transfer to Freezer Bags:
Once frozen, transfer the mushrooms to freezer-safe bags or airtight containers. Label with the date for reference.
Freeze:
Store in the freezer for up to 2-3 months.
Reheating
From Refrigerator:
Reheat in the microwave for about 1-2 minutes, or in an oven at 350°F (175°C) for about 10-15 minutes until heated through.
From Freezer:
Thaw in the refrigerator overnight. Reheat in the microwave or in the oven until warm, adding a splash of water in the oven to maintain moisture.