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Happy New Years Eve!!
I told you I would have cheesy things to share today! I figured that a lot of you may be looking for a few last-minute appetizers for tonight. I mean, I feel like New Years Eve is truly all about good appetizers and drinks.
But umm….this champagne cream sauce fettuccine, it should totally be part of your menu as well. Just sayin’.
So we’ve got these appetizers to start the night off right, a great champagne pasta dish for everyone to enjoy, and some chocolate martinis to keep the night hoppin’. Sounds pretty good to me!
Pretty sure these chorizo stuffed mushrooms will be happening here tonight too, along with some tacos or something. I’m not really sure yet, but we’ll make it good.
Tomorrow everyone is doing a 30 minute gondola ride up to a fondue restaurant on the backside of Keystone. Sounds fancy, right? I think it is, but let it be known that the Gerards do not do fancy well. My brothers get 50% off at Vail Resorts with their pro passes, which will work for this dinner too (I don’t think we would have ever gone at full price). I am tad nervous for the outcome of this New Years night event with our group. Normally we stick to things like bowling, which we actually did Sunday night, we totally fit in there, but a fancy fondue restaurant? Yeah, not so sure? It will be fun none the less, and hopefully good!!
But really, bowling was an interesting experience. I think we bowled more gutter balls than anything else, but hey I finished strong with my first strike. It didn’t really make up for all my prior gutter balls, but we did have fun.
It’s a good thing I am not trying to be a professional bowler. Think I will stick to cooking, that I can do much better.
Anyway, what are you all doing tonight? Do you stay up till the ball drops? Have any fun parties? Are you making any good food? Hoping you will add these mushrooms to your menu, they were such a hit when I made them for everyone the other night.
They’re cheesy, a little spicy and the flavors are so good. It’s Mexi meets spinach and artichoke dip. They are also hand-held, meaning easily snackable, meaning perfect for tonight! You can stuff the mushrooms in advance and then just bake them before serving. They’re super simple to make too! Just a little time in the skillet and then a little time in the oven – done.
I have to warn you though, they are a tad addicting. Like you will take one, realize you need another and then two turns into three and three into four… and um you get the idea. Honestly, they really are that good!
Spicy Fontina Spinach, Artichoke and Chorizo Stuffed Mushrooms.
Servings: 6 Servings
Calories Per Serving: 485 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 large sweet onion thinly sliced
- 2 tablespoons olive oil
- salt and pepper
- 1 teaspoon brown sugar
- 8 ounces fresh chorizo sausage remove casing if the sausage is from links
- 2 cloves garlic
- 1 jalapeno seeded and chopped
- 1-2 in chipotle chilies adobo minced
- 1 ounce jar marinated artichokes chopped, 12
- 1 ounce box frozen spinach thawed and squeezed dry, 10
- 1/4 cup fresh cilantro chopped
- 8 ounces cream cheese
- 16 ounces button mushrooms stems removed
- 4-8 ounces fontina cheese shredded
Instructions
- In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
- Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.
- Preheat the oven to 375 degrees F.
- To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic, jalapeno and chipotle chilies, cook another minute or so. Stir in the chopped artichokes and spinach until combined. Remove from the heat and stir in the cilantro.
- Add the cream cheese to skillet and stir until the mixture is combined. Stir in 1/3 of the fontina and all of the onions, reserving the rest of the fontina for topping.
- Grease a baking sheet and remove the stems from the mushrooms. Spoon the mixture into each mushroom. Bake for 20 to 25 minutes or until hot and bubbly. Remove from the oven and garnish with chopped cilantro. Serve warm!
Have a fun New Years Eve guys! See you in 2015 (YIKES!)!
These were so good that even my husband who doesn’t like mushrooms or spinach couldn’t stop eating them! Loved being able to assemble in advance and then bake right before the guests arrived. Such a great recipe!
Hey Blayre,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Bonkers delicious!
Hi Taylor,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Tried the recipe as written and it was fantastic. I made the stuffing the night before and refrigerated. Brought to room temp, stuffed the mushrooms and baked right before guests arrived. Gone about 15 minutes later.
Hi Kristin,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
These sound wonderful, but wondering if you’ve done them with other types of sausage? I was gifted some wild boar sausage and thought that might be an interesting substitution.
Hey Kristin,
I be that would be yummy! Let me know if you give the recipe a try, I hope you love it! xTieghan
So excited to try this! Do the ingredients that say “1 Oz jar artichokes, 12” and “1 Oz box frozen spinach, 10” mean a 12 Oz jar and a 10 Oz box?? Thank you!!
Hey there,
So sorry for any confusion, yes, that is correct. I hope you love the recipe, let me know how it turns out! xTieghan
I ended up making these into a main dish by stuffing portobello mushrooms – they were delish. I cut the cream cheese and fontina in half, and used soyrizo to make it vegetarian. They were DELICIOUS. I served them with plain roasted sourdough. YUM. Thanks for sharing, as always.
Hey Rose,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
This are now my go to stuffed mushrooms! The are packed with flavor! SUPER YUMMY!!!
Awesome! Thank you so much Misty!
Could you make the mixture the night before and then stuff the mushrooms the next day? Or maybe stuff the mushrooms also the night before?
Hey Alex,
You can just stuff these the night before and then bake off just before eating. Hope you love these!
Perfect, thanks! Can’t wait to try these for Thanksgiving.
Made these for dinner this week and they were absolutely delicious! We stuffed portobello caps to make entree-sized portions (and save a little time) and then served them on top of some salad greens. Also, I doubled the recipe so the leftover filling is getting used as crostini topping and as the world’s best spinach artichoke dip!
So happy you loved them! Thanks! That crostini will be awesome!
On the onions I’m guessing that you do a small dice and then caramelize them?
I actually thinly sliced them, but you can dice them too. Hope you love this!
Made these last night and they came out wonderful. I did slice the onions thin. Definitely a keeper.
So happy you loved them!
I made these Saturday night for a “new recipe potluck”. They are FANTASTIC. The one thing I’d like to point out is that you left out what to do with the onions after you set them aside. I ended up putting some on each of the mushrooms after I stuffed them with the chorizo mixture, but before sprinkling the fontina cheese on top. They were delicious and everyone LOVED them.
So sorry about the onions, but very happy you love these! Head to fix the recipe now. Thanks!
Wholly yumminess! I wish we could just reach in and grab one, I bet it’ll disappear in half a sec!
Thank you so much!
These look amazing!! I will definitely try them. Just found you based on the Huffington Post list of best food bloggers. Your gluten free recipes look great and since I’ve now got to cut out gluten for health reasons, I’m looking for flavor filled eats. How’d you get to be so amazing at such a young age??? Go girl!
Lisa
THANK YOU! I am so excited you like what you see, hope you love everything you make!
Happy You New!