These Chipotle Stuffed Mushrooms are a kicked up appetizer that everyone will love. Sausage, Chipotle Mayo and onion make the best combination. Paleo, Whole30, gluten free and dairy free!
I was so excited when Down South Paleo arrived at my door. It is such an amazing cookbook filled with so many delicious recipes- over 100 and all made grain free! It has breakfasts, main courses, side dishes, salads, snacks, desserts, and drinks- so everything is covered!
When I was trying to decide which one of the delicious recipes to share, there was no hesitation. These mushrooms were it and a good choice. The only changes I made were I used my homemade sausage and chipotle mayo. I have a hard time finding chipotles in adobo without unhealthy ingredients, and I almost always have my chipotle mayo in the fridge so it worked great!
There are so many other recipes in the book that I can't wait to make!
Okay, a little more about these mushrooms. They were so easy- this was the first time I have ever made stuffed mushrooms and it definitely won't be the last! You could easily make the filling the day before and prep the mushrooms the day before to make them even quicker. They work perfect as an appetizer for a party, but we actually ate them as a meal. They are so full of flavor and you won't be able to tell they're healthy. Don't think because they have chipotle in them, that they're super spicy. They have just a subtle hint of spice that is balanced with the sausage and mushrooms.
These chipotle stuffed mushrooms make a great appetizer or small meal. Here are some more appetizers to try:
*Pictures updated November 2019
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Chipotle Stuffed Mushrooms
Ingredients
- 2 pounds whole white mushrooms, cleaned and stemmed
- 1 medium onion, diced
- 1 pound ground breakfast sausage I used my homemade
- 1 cup homemade mayo
- 1 chipotle pepper in adobo sauce, minced
- ½ teaspoon adobo sauce
Instructions
- Preheat oven to 375°
- Place the stemmed mushrooms on a parchment 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.
Nutrition Information
Janette says
I'm not a huge sausage fan so maybe I'll throw some bacon in there instead. Either way, these look really good! Thanks for sharing!
Jessica DeMay says
That sounds delicious, Janette! I hope you enjoy! 🙂
Brittany says
How much adobo sauce does this recipe call for? I want to make it tomorrow for Christmas, but do not want to ruin it by using too much or too little. Please help quick!
Thanks.
Jessica DeMay says
Hi Brittany- the recipe calls for 1/2 teaspoon adobo sauce. It is listed on the ingredients- the very last item. I hope that helps and I hope you enjoy them!
Beth says
These were SO, SO good!!!!
Jessica DeMay says
Thanks, Beth!! I'm so glad you liked them! We agree, so good 🙂 Thanks so much for trying them and for the feedback!
Becky Winkler (A Calculated Whisk) says
I love Southern cooking! Can't wait to try some paleo spins on it.
Jessica DeMay says
Thanks, Becky! It is full of delicious recipes!
Mary Ann | The Beach House Kitchen says
Jessica these are going to be a HUGE hit at my house! My husbands favorite appetizer is stuffed mushrooms and this recipe sounds so good!! Can't wait to make!
Jessica DeMay says
Thanks, Mary Ann! I think he would totally love them!