Chili-Stuffed Mushrooms Recipe

This stuffed mushrooms recipe is the easiest one I’ve ever made, but so tasty you’d never know it. Today I’m also sharing some delicious Game Day appetizers from some of my favorite bloggers. Read on for the stuffed mushrooms recipe and all the Game Day food.

This stuffed mushroom recipe is different from many that I’ve tried in that the filling is super-simple to make. In fact, the filling is made and the mushrooms are stuffed before the oven is done preheating.

The filling is made using chili. Whip up a batch of this 10 Minute Chili (yes, it’s really ready, start to finish, in only 10 minutes) for dinner one night. Then use a scoop of the leftovers to make the filling. Or use any homemade chili recipe or buy a can at the grocery store. Easy.

You mix the chili with cream cheese and cheddar cheese and then mound it onto the mushrooms caps. Top with a bit more cheddar and bake. See? So simple. And super-duper tasty.

Oh, and for another delicious dinner idea that uses chili, be sure to also check out my recipe for chili enchiladas.

Here’s the delicious and easy Chili-Stuffed Mushrooms Recipe:

(Don’t forget to scroll down and see all the other amazing Game Day Recipes from some of my favorite bloggers).

Yield: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Chili-Stuffed Mushrooms

The filling for these stuffed mushrooms is quick and easy to make. I bet you'll have the filling made and the mushrooms stuffed before your oven is preheated.

Print Recipe

Ingredients:

• 16 white or cremini (small brown) mushrooms)
• 1/2 cup homemade or canned chili (if it's runny, drain off some liquid before measuring)
• 1/4 cup cream cheese, softened
• 1/4 cup + 3 Tbsp shredded cheddar cheese, divided
• salt and pepper to taste

Directions:

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
2. Use your fingers to pop the stems off the mushrooms. If some stem stays inside the cap, use a pairing knife to gently cut it out. Save stems for another use (spaghetti sauce!).
3. In a small bowl combine the chili, cream cheese and 1/4 cup of cheddar cheese. Taste and add some salt and pepper if needed.
4. Mound about 1 tablespoon of filling onto each mushroom. Press down slightly so that it enters the cap and doesn't just sit on top. Top each mushroom with a few shreds of cheese.
5. Bake until cheese on top is melted and starting to brown, about 15-17 minutes.

White Cheese Dip from Lolly Jane

Buffalo Chicken Dip from Bombshell Bling

BBQ Bourbon Beef Cups from Sweet C’s Designs

Bacon Cheddar Skillet Fries from Katie’s Cucina

Loaded Nacho Bites from Crazy Little Projects

Sausage Pinwheels from Clean & Scentsible

Eggroll Dip from The Lilypad Cottage

BBQ Chicken Nachos from It’s Always Autumn

Buffao Chicken Lettuce Wraps from Ella Claire

Green Chili Artichoke Bread from Yellow Bliss Road