Chipotle Stuffed Mushrooms
Try this Chipotle Stuffed Mushrooms recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 medium onion diced
- 1 chipotle pepper in adobo sauce minced
- 1 cup homemade mayo
- 2 pounds whole white mushrooms cleaned and stemmed
- 1 pound pasteurized breakfast sausage (i used my homemade)
- 1/2 teaspoon adobo sauce check for ingredient quality
- Carbohydrate 2.67099999988679 g
- Cholesterol 0 mg
- Fat 0.0906999998727916 g
- Fiber 0.479900013200477 g
- Protein 0.313999999987827 g
- Saturated Fat 0.0204899999822882 g
- Serving Size 1 1 Serving (164g)
- Sodium 52.5759998956039 mg
- Sugar 2.19109998668631 g
- Trans Fat 0.0107889999940169 g
- Calories 12 calories
Preheat oven to 375°Place the stemmed mushrooms on a foil-lined baking sheet. In a large skillet, sauté the onion and sausage over high heat until the sausage is cooked through, about 8 minutes.While the sausage is cooking, puree the mayonnaise, chipotle pepper, and adobo sauce in a blender or food processor.Once the sausage is cooked through, remove from the heat and stir in the chipotle mayo.Spoon the filling into the mushroom caps, being careful not to overfill.Bake 20-25 minutes, or until the stuffing starts to brown nicely along with the mushrooms.
