Why are stuffed mushrooms so addictive? Maybe because you can pop them in your mouth in one bite, or because you can stuff them with just about anything and it will be absolutely delicious? Or because you can achieve textural harmony with tender, chewy mushrooms, soft and creamy filling, and crunch from breadcrumbs or, in this case, grilled zucchini? I don’t know about you, but they are one of my very favorite appetizers or party food. These spicy stuffed mushrooms are one of my favorite versions!
These are based on a mouthwatering appetizer from a local restaurant, where I tasted them many times and studied the menu to recreate these at home.
Start out by roasting jalapeños over a gas burner or under the broiler until the skin in charred and blackened. Allow to steam for a bit, peel the skin off and chop, then fold into mozzarella, pepper Jack, and cream cheese for the filling. I like to roast the mushrooms for a bit before I stuff and cook them; this drives off some moisture that can otherwise sog out your filling. Toss the mushrooms with Thai chili sauce and fill with the cream cheese filling. Slices of zucchini are grilled on a grill pan (or outdoor grill if you want) and toss with more Thai chili sauce for extra flavor and spice. Top with the zucchini rounds and bake until tender and the filling is melted. Then prepare for one of the best stuffed mushroom recipes you’ve ever tasted!
These are great for parties because you can make everything ahead and keep them in the fridge, fully assembled, until ready to bake. Stick a toothpick in them for easy serving (and to hold the zucchini on top). I love stuffed mushrooms so much that I made a small batch just to eat with dinner the other night. Plus, I cooked them completely on the grill so they are perfect for grill-outs and picnic parties!
[tasty-recipe id=”36262″]
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