Sunday, May 31, 2015

Chipotle Stuffed Mushrooms

11139355_10153401353941663_3511506582072926792_nSummer is here and there’s nothing better than sitting out on our dock on a warm evening, enjoying an adult beverage and a few appetizers.  Honestly we sometimes make appetizers our meal during the summer as it’s laid back, easy and seriously, who wants to spend time in the kitchen over the stove or have the oven running for hours.  Fun-finger-food followed by marshmallow kabobs (roasted marshmallows) for dessert sure sounds perfect in our minds.  Yes, just call me Mrs. Flax.

11391173_10153401353836663_6446851691983541475_nSo with summer here, our search this month for our Secret Recipe Club had us looking for appetizers.  Our blog assignment this month was Andrea’s Adventures in all Things Food.  A few of her recipes caught our attention, including her Lamb Stew 'en Papillote', also delicious looking was her Thai inspired Chicken Patties with Sweet Chili Dipping Sauce, and her Fast and Flavorful Pineapple Mango salsa, which probably will be making an appearance on our table this summer, but as I said, we really wanted an appetizer.  In the end it was her Chipotle stuffed mushrooms we chose to make and enjoy.

10685337_10153401353876663_4813070643946948916_nAndrea’s blog shows her life with her children, there are lots of home and craft ideas and books, as she really seems to love reading.  Of course there are lots of recipes too and along with those recipes she does a lot of product reviews, endorsements and giveaways.  In this recipe she used Chipotle flavored Tabasco sauce.  We didn’t have the sauce and chose not to purchase it just for this recipe, so instead we used chipotle powder to get that nice spicy, smoky kick which was a wonderful contrast to the creaminess of the cream cheese.  The other change we made to the recipe was we chose to leave out the panko, to make the recipe lower in carbs and we also left out the egg yolk because in truth, we just forgot to put it in…oops!  All-in-all, the mushrooms were wonderful and they held together well and will be made again and again as we enjoy our summer appetizer meals. 

11062904_10153401353981663_7800279047532633352_n Chipotle Stuffed Mushrooms (Adapted from here)
  • 1 TBS. olive oil 
  • 1 yellow onion, diced finely
  • 48 oz. of button mushrooms, stems removed and chopped finely 
  • 6 garlic cloves, minced
  • 16 oz. natural pork sausage
  • 3/4 tsp. Chipotle powder
  • 16 oz. cream cheese, softened  
  • 3/4 c. Parmesan cheese, shredded (NOT the powdered dry grated)
  • extra shredded Parmesan for topping
Preheat the oven to 400F degrees.
Heat 1 TBS. olive oil in a large skillet. Sauté the onion until golden, add the chopped mushroom stems and sauté until soft.  Add the garlic and cook until fragrant.  Add the sausage and cook, breaking it up until no pink remains..  Add the chipotle powder and stir to combine, cook for a bout 1 minute. Remove the pan from the heat and add the cream cheese and stir to combine.  Add the Parmesan and stir to combine.   Cool slightly.  Fill each mushroom cap with filling and top with a little more Parmesan cheese.  Place the filled mushroom caps on a baking sheet.  Bake for 30 to 35 minutes, until the mushrooms are softened and the filling has turned golden brown. 
Plate and serve immediately.
My previous Secret Recipe Club Recipe Posts: 

Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
Home Style Chicken Curry
Check out the new SRC blog for more exciting recipes from past reveals


  1. I love stuffed mushrooms! My mouth is watering just thinking about how delicious these must be. Swoon!

  2. Those look delicious! Happy to be part of this group's reveal this week. Thanks for sharing with the SRC.

  3. What a great appetizer! Wonderful pick this month!

  4. Hi Lisa! I had you this month and I made your delicious apple dumplings :-)

  5. Mmm, these stuffed mushrooms sound amazing! Great SRC pick this month!

  6. I've never made stuffed mushrooms. These look really good.


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