Chili Stuffed Mushrooms (Vegetarian Appetizer Recipe)


If you thought chili couldn’t be the basis for an elegant appetizer, give this recipe a try! I had leftover vegetarian chili, so I scooped it into stemmed crimini mushrooms. I baked them for 20 minutes, sprinkled on a combination of queso manchego and Oaxaca cheese and then baked them again until the cheeses melted.

After placing them on the table, I just turned my back for a few minutes and the appetizers were all gone. Everyone asked for more, and since these little bites are pretty nutritious, I had no problem obliging!

1. Info for Chili Stuffed Mushrooms (Vegetarian Appetizer Recipe)

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 32
  • Calories: unavailable

2. Ingredients for Chili Stuffed Mushrooms (Vegetarian Appetizer Recipe)

  • 6 ounces soy chorizo
  • 1 cup cooked green lentils
  • 1½ cups homemade tomato sauce
  • 4 tablespoons canola oil, as needed
  • 1 yellow onion, cut into thin wedges
  • 1 clove garlic, finely minced
  • 1 teaspoon smoked paprika
  • 1½ teaspoons salt
  • ¾ teaspoon coriander seeds
  • ¼ teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon dried oregano
  • ½ teaspoon red chili powder
  • 1½ tablespoons unsweetened cocoa powder
  • 1 teaspoon Bhut Jolokia Ghost Pepper Sauce (or your favorite hot sauce), to taste
  • 1 (14-ounce) can low-sodium vegetable broth
  • 1 tablespoon green onions, chopped
  • 3 tablespoons olive oil
  • 1 pound crimini mushrooms
  • ¼ cup Queso Manchego, shredded
  • ¼ cup Oaxaca cheese, shredded

3. Directions:

  1. Preparing the spices: Dry-toast the coriander seeds, cumin seeds and black peppercorns. Place them in a spice grinder with oregano, chili powder and paprika (I use a coffee mill that I keep exclusively for grinding spices) until it becomes a fine powder. Set the seasoning mix aside.
  2. Preparing the mushrooms: Stem ⅔ pound of the crimini mushrooms and coarsely chop the rest with all the stems, reserving the mushroom "hats".
  3. In a pan, heat the oil. Cook the onions for about 8 minutes until soft and nicely golden. Leaving as much oil as possible in the pan, transfer the onions to a platter. Set aside.
  4. In the same pan, add the minced garlic. Cook until slightly golden. Add the soy chorizo. Cook for about 2-3 minutes, stirring frequently. Add the chopped mushrooms and green onions. Cook and stir for about 3 minutes. Season with salt and the seasoning mix. Add the reserved onions, lentils and tomato sauce. Cover with vegetable broth. Cover with a lid and cook for 30-40 minutes over high heat. Let the liquid thicken. Check seasoning. Season with more salt and pepper. Turn off the heat. Let cool for 15-20 minutes, then add hot sauce. Stir well.
  5. Assembly time: 
  6. Preheat the oven to 375°F.
  7. Spray a baking pan with oil. Drizzle the mushroom "hats" with a bit olive oil. Toss well. Season with salt and pepper.
  8. Stuff each mushroom with about 2-3 teaspoons of the veggie chili mixture, creating a small mound.
  9. Place the mushrooms onto the baking pan. Bake for 20 minutes. Open the oven, sprinkle the mushrooms with both cheeses and bake for an additional 5-10 minutes until the cheeses melt.
  10. Bon appétit!

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