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

• Print with main photo
• Print text only

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.