Stuffed Mushrooms with Spicy Pepper

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.

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