Looking for a quick appetizer to pull together tonight?
Look no further than these Easy Stuffed Mushrooms With Chipotle Aioli Drizzle from the Women of Today Test Kitchen. Trust us when we say this must be the easiest appetizer ever. The Chipotle Aioli is also totally optional so if you are really in a hurry, this recipe will still be a hit even without the sauce.
If you haven’t tried making stuffed mushrooms, start with this recipe. The key to making these taste really flavorful is browning them well to get a slightly crisp texture on the top of these mushrooms.
WOT we love about this recipe: It’s super quick and a family favorite on the WOT team. These can be served with a salad and voila, you have a quick dinner. Like we said above, the Chipotle Aioli makes these stuffed mushrooms a little more special, but they are great with or without the aioli.
Give them a try and let us know what you think!
Easy Stuffed Mushrooms With Optional Chipotle Aioli Drizzle
- 1 lb ground sausage, no casing, we used Italian (pork or turkey)
- 2 8 oz packages of baby bella or white mushrooms cleaned and stems removed
- 2 large egg yolks
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 tsp honey
- 1/2 tsp salt
- 2 tbsp chipotle in adobe
- 1/2 cup light olive oil
- Preheat oven to 375 degrees
- Prepare your baking sheet by covering it with parchment paper.
- Stuff each mushroom cap with sausage to generously cover the top of the mushroom.
- Place mushrooms on parchment covered baking sheet and bake for 40-45 minutes until nicely browned.
- To Serve: They can be served as is or drizzled with Chipotle Aioli for added zip.
- Place yolks, lemon juice, garlic, honey, salt,and chipotle in small food processor or use vessel that will work with an immersion blender.
- With processor or blender running, slowly pour in oil. Process until aioli forms and thickens, about a minute.
- Place into a plastic bag with a place corner cut. Using the bag like a pastry bag, drizzle the aioli over mushrooms. You can reserve the remaining aioli for added dipping if desired.
All photos by Lorianne DeVita