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We love hosting friends on game day, but I’m also a big believer in keeping things simple when it comes to entertaining. One of my favorites ways to create an easy game day menu is to combine canned goods with fresh produce, then use a few quick kitchen tips to create flavorful appetizers like these Southwest Stuffed Mushrooms.
I used Rosarita Black Beans, RO*TEL Diced Tomatoes and Green Chilies, two kinds of cheese and Southwest-style seasonings to stuff fresh mushrooms. Wow! I’m a huge fan of stuffed mushrooms and this may just be my new favorite recipe! Even better, this appetizer will satisfy the vegetarians at your Big Game get-together.
I have a few tricks up my sleeve when it comes to making stuffed mushrooms. First, I always add some seasoned breadcrumbs to the mix. They give the filling a great texture, and also help it hold its shape during baking–which means you can stuff your mushrooms extra full and you don’t have to worry about the filling spreading over the edges during cooking. Dipping the tops in breadcrumbs after filling also helps the cooked mushrooms hold their shape.
I also use the small end of a melon baller to hollow out my mushrooms after I’ve broken off the stems. This makes prepping the mushrooms so much faster, and ensures I’ll have plenty of room for that delicious filling! I might use my melon baller more often on mushrooms than I do on melons!
Once your mushroom caps are ready, you can add your filling.
You’re not going to use the whole can of beans or RO*TEL in this recipe, but don’t worry, I’ve got a plan for that! While your mushrooms are baking, mix the leftover beans and RO*TEL with some diced jalapeno, thawed frozen corn and cilantro. Then toss everything with a bit of lime juice, open a bag of your favorite tortilla chips, and you’ve got an instant salsa to serve alongside your stuffed mushrooms.
I usually have time, after making my salsa, to whip up a pitcher of limeade. It’s the perfect beverage to accompany a Tex-Mex menu, and I try to keep a can of frozen concentrate in my freezer so I’m ready to go. If you’re hosting friends, ask them to bring along a favorite Mexican dish and you’ll have the perfect party spread for the Big Game!
I’ve already added these Southwest Stuffed Mushrooms to my next game day menu. They went so fast, I may even double the recipe next time. And if you happen to have any leftovers, they reheat pretty well in the microwave.
Southwest Stuffed Mushrooms
2016-01-20 10:25:04
Serves 8
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
136 calories
11 g
23 g
8 g
7 g
4 g
110 g
269 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
110g
Servings
8
Amount Per Serving
Calories 136
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 23mg
8%
Sodium 269mg
11%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
8%
Sugars 3g
Protein 7g
Vitamin A
9%
Vitamin C
29%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
16 ounces fresh mushrooms
4 ounces cream cheese, softened
1/3 cup RO*TEL Diced Tomatoes and Green Chilies, drained
1/2 cup shredded cheddar cheese
1/2 cup seasoned dry breadcrumbs, divided
1 tablespoon chopped fresh cilantro
1/8 teaspoon cayenne pepper
1/2 cup Rosarita Black Beans, rinsed and drained
Pinch of salt and pepper
Instructions
Preheat oven to 350 degrees. Wash and dry mushrooms. Break off the stems, then hollow out the caps with a melon baller or small spoon.
With an electric mixer, beat cream cheese and RO*TEL until well combined. Mix in the cheddar cheese, 1/4 cup breadcrumbs, cilantro and cayenne.
With the mixer on low speed, mix in the black beans until just combined. Season with salt and pepper, to taste.
Generously fill the mushroom caps with the cream cheese mixture. Dip the tops of the stuffed mushrooms (the filling only) into the remaining breadcrumbs to coat, then place the mushrooms in a lightly greased 9x13 inch baking pan.
Bake for about 25 minutes, or until the mushrooms are hot and liquid starts to form under the caps. Let stand about 5 minutes before serving.
beta
calories
136
fat
8g
protein
7g
carbs
11g
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I picked up all of the ingredients for my stuffed mushrooms, plus everything else I needed for my game day spread, on my most recent trip to Walmart. I love being able to make one stop and find everything I need.
What is your favorite quick and easy game day recipe?