Smoky Chipotle Stuffed Mushrooms

• 24 large mushrooms, stems removed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 chipotle pepper in adobo sauce, finely chopped
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil over medium heat. Add garlic, onion, and red bell pepper; cook until softened.
3. 3 Stir in chipotle pepper, smoked paprika, and cumin. Cook for an additional minute.
4. 4 Remove from heat and mix in breadcrumbs, Parmesan, and cilantro. Season with salt and pepper.
5. 5 Stuff mushroom caps with the mixture, pressing down gently.
6. 6 Place stuffed mushrooms on a baking sheet and bake for 20 minutes, or until mushrooms are tender and filling is golden.
7. 7 Let cool slightly before serving.

Equipment

• Skillet
• Baking sheet

Variations

• Add crumbled cooked bacon to the filling for a smoky twist.
• Substitute spinach for the red bell pepper for a greener option.

Substitutions

• If you don't have chipotle peppers, use a dash of smoked paprika and cayenne pepper.
• Use panko breadcrumbs for a lighter texture.

Pairings

• Perfect for a game day spread or as part of a tapas platter.
• Great alongside a hearty bowl of chili or a Mexican feast.

Nutrition

Tips

• For extra smokiness, sprinkle a pinch of chipotle powder over the tops before baking.
• If you prefer less heat, remove the seeds from the chipotle pepper.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These mushrooms freeze well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F.

Serving Suggestions

• Serve with a side of fresh guacamole and tortilla chips.
• Pair with a crisp white wine or a smoky mezcal cocktail.

FAQ