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Jalapeno & Artichoke Stuffed Mushrooms

I love stuffed mushrooms and when a friend told me that she used pre-made dip to stuff her mushrooms, I thought what a great idea that I’d never thought of. These were so delicious, I served them as a side dish but would be excellent as an appetizer and that is probably what I will do next time. I pre-made these earlier in the day and then popped them in the oven to bake right before dinner was about to be served.

I would bet these would be even better if you made homemade dip and then stuffed them, but I was preparing a huge feast so I thought one little short cut wouldn’t hurt. I’d love to hear what dip you chose to stuff your mushrooms with, Enjoy!

Jalapeno & Artichoke Stuffed Mushrooms Recipe

Print recipe
Jalapeno & Artichoke Stuffed Mushrooms Recipe
Serves 12-24
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Appetizer, Side Dish
Website Stonemill Kitchens
These mushrooms are the perfect addition to any meal, from a great side dish to an appetizer. FrenchToasty.com has lots of great veggie recipes.

Ingredients

  • 24 button mushrooms
  • 1/2lb italian sausage
  • 1/4 cup green onions (sliced)
  • 1/4 cup red bell pepper (diced)
  • 1 cup Artichoke Jalapeno Dip

Directions

Step 1
Preheat oven to 425 degrees F.
Step 2
Brown sausage, drain and let cool.
Step 3
Rinse mushrooms and remove the stems.
Step 4
Combine dip, green onions, red bell pepper and cooled sausage.
Step 5
Stuff mushroom caps with equal amount of the dip mixture.
Step 6
Bake in the preheated oven for 10 minutes until browned on top.
Step 7
Serve immedietly, best when hot.

Buffalo Chicken Cheese Pockets

 

Buffalo Chicken Cheese Pockets

Time: 30 minutes
Servings: 8

 

Ingredients
1 large chicken breast, cooked (optional, leave out for vegetarian)
3-4 oz cream cheese (I used fat free), room temperature
1/4 cup ranch or blue cheese
1/8 cup of blue cheese chunks (optional)
5 T Franks hot sauce (or whatever you have)
1/2 C pepper jack cheese
1 can crescent roll dough

Directions

  1. Preheat oven to 350 degrees F. Shred chicken breast and put in medium bowl. (Microwave cream cheese for a few seconds to soften if not soft enough to stir.)
  2. Add all ingredients to bowl and mix well until all is combined.
  3. Roll out crescent dough using a rolling pin to flatten out serrated edges. 
  4. Cut into 8 squares and put a spoonful of mixture on each square and fold over. Use a fork to pinch the edges so filling stays put.
  5. Place them on a non stick or a parchment paper lined baking sheet.
  6. Cook for 13-15 minutes until golden brown.

 

Serve with more Franks hot sauce or ranch for dipping. Great appetizer for a party or watching the game.

Slightly adapted from source Cookin’ Cowgirl