Sweet Chili Stuffed Mushrooms

• 24 large mushrooms, stems removed
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 1/4 cup shredded cheddar cheese
• 1 tablespoon sesame seeds (optional for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix together cream cheese, mayonnaise, sweet chili sauce, garlic, green onions, salt, pepper, and cayenne pepper if using.
3. 3 Gently stuff the mushroom caps with the mixture, pressing down lightly.
4. 4 Sprinkle shredded cheddar cheese over the top of each stuffed mushroom.
5. 5 Place mushrooms on a baking sheet lined with parchment paper.
6. 6 Bake for 12-15 minutes or until mushrooms are tender and the tops are golden brown.
7. 7 For extra crunch, sprinkle sesame seeds on top during the last 2 minutes of baking.
8. 8 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl

Variations

• Add diced jalapeños for extra heat.
• Top with crumbled bacon for a smoky, savory twist.

Substitutions

• Substitute sour cream for mayonnaise for a tangier flavor.
• Use mozzarella or Monterey Jack cheese if cheddar is not available.

Pairings

• Serve alongside a fresh garden salad.
• Perfect as a party appetizer with assorted dips and crudités.

Nutrition

Tips

• For a vegan option, substitute vegan cream cheese and mayo.
• If you prefer a smokier flavor, try adding a dash of smoked paprika to the mixture.

Storage

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

Freezing: These do not freeze well due to the moisture content in the mushrooms.

Serving Suggestions

• Serve with a side of crispy wonton chips for scooping up extra filling.
• Pair with a chilled white wine or a light beer.

FAQ