This weekend was my sister in law Brittany’s, 21st birthday and she had TGIF at her house to celebrate. TGIF is Devon’s families way of staying in touch with each other throughout the weeks. Almost every Friday we all get together at someone’s house for appetizers and drinks and catch up with each other. I usually bring some sort of dip like hummus for me to eat and share with people but this week I tried something new. I’ve been really itching to make these and I was super excited to give them a shot.
Every stuffed mushroom recipe I have come across uses some sort of cheese mixture in them. Which got me thinking, what about stuffing them with other things rather than cheese?!?! I mean it’s not like cheese is the only thing that would taste good stuffed in mushrooms, so what would? CHILI would! And of course I would be using my famous sweet potato chili. Now that I had the main ingredients figured out, what would a good garnish? How about a little Daiya cheese and jalapeno? Devons family haven’t had a lot of exposure to Daiya so why not top off these tasty bites with a little, plus why not add some heat with a bit of jalapeno? Yum! These sounded so good, I knew that they would be a huge hit with the family.
When I make my chili I try to freeze half of the pot in single serving portions. This not only helps me not eat the whole pot of chili but also saves me some time on nights that I don't feel like cooking. I just so happened to have two bags of chili in my freezer, the perfect portion for my chili bites. This averaged about 4 cups of chili, which filled up 3 small pkgs of mushrooms.
These heavenly bites turned out awesome, the whole family loved them and the only thing I would change is the fact that I didn’t make more!
Ingredients
4 cups – appox – sweet potato quinoa chili
3 small pkg of mushrooms, destemmed
2 jalapenos, sliced
½ cup Daiya Cheese
Stuff the mushrooms with the chili, top with jalapeno and cheese. Bake in a 350 degrees oven for 15 mins and serve!
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