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Introduction
If you're a fan of bold flavors, this recipe for mushrooms filled with hot peppers is sure to excite your taste buds. Combining the earthy richness of mushrooms with the fiery kick of hot peppers, this dish makes for a delicious appetizer, side, or even a light snack. Whether you're a spice lover or simply curious about adding some heat to your meals, this recipe will deliver the perfect balance of savory and spicy. Plus, it’s incredibly simple to prepare and offers versatility in flavor combinations.
Ingredients:
12 medium-sized button mushrooms (or any mushroom of your choice)
2 tablespoons olive oil
1 fresh red hot pepper (such as a jalapeño, serrano, or chili pepper)
3 cloves garlic, minced
1 small onion, finely chopped
1/4 cup cream cheese (or a cheese of your choice for stuffing)
2 tablespoons breadcrumbs (optional for extra texture)
Salt and pepper to taste
Fresh herbs for garnish (such as parsley or cilantro)
Instructions:
Prepare the mushrooms:
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set them aside for later use. You can chop the stems finely and add them to the stuffing mixture, or discard them if you prefer a smoother filling.
Make the filling:
In a skillet, heat olive oil over medium heat. Add the minced garlic and chopped onions. Sauté until softened, about 3 minutes.
Chop the hot pepper finely and add it to the skillet. Sauté for another 2-3 minutes, allowing the peppers to release their heat.
Remove from heat and stir in the cream cheese until smooth. You can also add breadcrumbs for a little more texture, or leave it out for a creamier filling. Season with salt and pepper to taste.
Stuff the mushrooms:
Preheat your oven to 375°F (190°C).
Using a spoon, carefully stuff each mushroom cap with the spicy cream cheese mixture. Be generous with the stuffing to ensure a good balance of flavor.
Bake the mushrooms:
Arrange the stuffed mushrooms on a baking tray lined with parchment paper. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden and slightly crispy on top.
Serve and garnish:
Remove from the oven and let them cool slightly before serving. Garnish with fresh herbs like parsley or cilantro to add a fresh contrast to the spice.
Tips for Serving and Storing:
Serving Suggestions: These stuffed mushrooms are perfect as an appetizer for dinner parties or gatherings. Pair them with a crisp white wine or a cold beer for the ultimate indulgence. You can also serve them with a side of creamy dipping sauce to mellow the heat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain the texture of the mushrooms and filling.
Freezing: If you want to make these in advance, you can freeze the stuffed mushrooms before baking. Place them on a tray, freeze them solid, and then transfer to a freezer-safe bag. When ready to bake, cook from frozen at 375°F (190°C) for about 25-30 minutes.
Variants:
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