Spicy stuffed mushrooms

View More: http://christinaerdmanphotography.pass.us/mushrooms

With Superbowl Sunday this weekend, it’s time to start thinking about what kind of food you’ll be serving at your party (if you’re hosting).  I have a great appetizer suggestion for you that is guaranteed to please!  Spicy stuffed mushrooms.

Not a huge mushroom fan?  Neither was my husband, until he tried these babies.  They are so delicious and fairly simple to make that I find myself making them at least once or twice a month now.  I would honestly just eat these as a meal if I had a choice, but my toddler won’t eat spicy things, so that wouldn’t go over too well at home.

Alright, ready to learn how to make these bad boys?  Let’s get started!

View More: http://christinaerdmanphotography.pass.us/mushrooms

Things you need:

  •  About 3 dozen medium-large white mushrooms
  • 1 package hot Italian sausage
  • 1 package mild or sweet Italian sausage
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups shredded Parmesan cheese
  • 1 cup Italian bread crumbs
  • 1/3 cup crushed red pepper
  • 5-6 cloves garlic


To get started, thoroughly wash the mushrooms and separate the stems from the caps.  Keep the stems in a separate container and put them to the side for now (you will be chopping these up to add into the mix later).

View More: http://christinaerdmanphotography.pass.us/mushrooms

In a large skillet cook together the hot and mild Italian sausage.  Once it’s cooked down a bit and you have some grease in the bottom of the pan crush the garlic and add it to the sausage.

Chop the mushroom stems and add them into the mixture.  You can use as many or as little of these as you’d like.  I typically use at least 3/4 of the mushroom stems in my mix.  After this is almost all cooked down drain the grease, then add the crushed red pepper into the sausage mix.  If you like your food really spicy use more crushed red pepper.  I am a moderately-spicy type of gal, so I don’t use as much as some might.  I find that about 1/3 cup is sufficient for my taste buds.

View More: http://christinaerdmanphotography.pass.us/mushrooms

Once your sausage mixture is cooked down set it aside to cool.  During this time I shred all of the cheese.  You can buy pre-shredded cheese, but I find that it doesn’t melt down the same way that the deli cheese does.  I use a block of mozzarella and a block of Parmesan and grate it myself.

View More: http://christinaerdmanphotography.pass.us/mushrooms

After the cheese is shredded add it to the sausage mixture.

Finally, add your breadcrumbs.  Your mix is ready!  Now we need to prep the mushrooms.

View More: http://christinaerdmanphotography.pass.us/mushrooms

I use a small knife to trim the outer edge of the mushroom.  Then, I use a spoon to scrape out the insides until it’s fairly clean.  This is the most time consuming process, but once it’s done you’re ready to stuff!  Stuffing your mushrooms doesn’t take very long, so now would be a good time to preheat your oven to 350°F.

View More: http://christinaerdmanphotography.pass.us/mushrooms

View More: http://christinaerdmanphotography.pass.us/mushroomsView More: http://christinaerdmanphotography.pass.us/mushrooms

Spread your mushrooms out on a cooking pan.  Take your mix (I use my hands to stuff them) and fill them up.  I pack the mix in fairly heavily.  Bake your mushrooms in the oven for about 15 minutes, until the cheese is melted.

That’s it!  Once the mushrooms have cooked down a little and the cheese is nice and gooey you are ready to take them out.  Let them cool for about 5 minutes, then feast!

View More: http://christinaerdmanphotography.pass.us/mushrooms

These suckers are seriously delicious.  Enjoy the fruit of your labors!

Let me know what you think!  How did your mushrooms turn out?  When will you be serving them next?  Thanks for stopping by.  I hope you love this recipe as much as I do!

Delicious Spicy Stuffed Mushrooms (1)