FBC2015 Appetizer Contest: Cheesy Taco Stuffed Mushrooms by Bake. Eat. Repeat.
With the contest now closed, we get to share all of the delicious recipes that made it in, just under the wire! We’re excited to say that we had more entries than last year’s competition, which certainly didn’t make our job any easier. There was so much talent and so many creative ideas, it’ll be hard to pick just one.
We’re thrilled to have Stacey of Bake. Eat. Repeat. in our kitchen sharing her taco-flavoured submission. I for one can never walk past the fiesta themed appetizers at a party!
Cheesy Taco Stuffed Mushrooms
Prep time: 30 mins | Cook time: 25 mins
These would have been great with a little more heat as well, so if you like things spicy feel free to leave in some of the jalapeno seeds. I seeded it with the crazy hope that the kids would try them!
20-25 button mushrooms (medium size)
½ small onion (about ⅓ cup), finely chopped
2 cloves garlic, minced
⅓ cup finely chopped red pepper
1 jalapeno pepper, seeded and finely chopped
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon coriander
salt and pepper to taste
6 ounces (188g, ¾ of a package) cream cheese, softened
1 egg yolk, lightly beaten
1 cup shredded cheddar cheese, divided
⅓ cup black beans, rinsed
⅓ cup corn kernels (thawed if frozen)
1. Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
2. Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, saute the onions until softened. Add the garlic, the chopped mushroom stems, red pepper, jalapeno pepper, chili powder, cumin, coriander and salt and pepper. Continue to saute for 3-4 minutes until the onions have browned and the mushrooms have released their liquid.
3. In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in ½ cup of the shredded cheddar cheese. Add the onion mixture, the black beans and the corn and stir well. If the mixture is really soft, place the bowl in the fridge for 5-10 minutes to allow it to firm up before filling the mushrooms.
4. Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, heaping it up on top to use up all the filling.
5. Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the stuffed mushrooms
6. Bake for 20-25 minutes or until the cheese is bubbling and the filling is hot. Let them cool slightly before eating. The mushrooms can be prepared a day in advance and kept in the refrigerator until baking. Or you can prepare them and then freeze them before thawing and baking. Or bake and then freeze to reheat them later.
Yield: 20-25 Stuffed Mushrooms
Follow Stacey online at Bake. Eat. Repeat. and on Twitter, Facebook and Pinterest!
I’m Stacey, a stay at home mom of 3, living in Alberta. I discovered a love for being in the kitchen once I had kids to cook for. I love to bake, hence the name of my blog, Bake.Eat.Repeat., where I keep track of the recipes I’m loving. Making things from scratch makes me happy. Especially when I can feed my kids with homemade food that they love, rather than processed snack food. Most of what I make is healthy and some is…..not so much. It’s all about balance rig
Thank you to all of the bloggers who took part in our “Appetizer Spotlight” contest! The winning recipe will be announced on September 14th and will be featured at the Mushrooms Canada table at FBC2015 in October. See you there!