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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 are beautiful and will certainly be on our next table of appys for a gathering. Love the wee forks. Where can I find them???
All the best for the New Year to you and yours.
Pat
Thanks Pat! The forks are from Anthropolgie. Happy New Year!
Happy New Year Tieghan! These look fantastic! I love anything stuffed mushroom!
Thank you so much, Kathy! Happy New Year!
These mushrooms AND YOUR NEW KITCHEN are beautiful! Yay for you, Tieghan! And yay for my guests this evening because they will get these yummy morsels! Happy New Year!
Thank you so much, Terri! Happy New Year!
I am not a Chorizo lover but I must say, these look divine and I would be oh so willing to give them a try.
Thank you! Happy New Year, Brenda!
Hope you had a great NYE with your fam, Tieghan! I’m kind of bummed I missed this post before last night because they would have been perfect for our NYE appetizer dinner tradition, buuuuuut now I just have an excuse to do it all over again this weekend, so WIN/WIN. 🙂
Thank you! I hope you had an amazing NYE and Happy 2015 to you and your family! 🙂
These mushrooms look so good…I’m going to make them today on New Years Day since we have yet another party to go to….I love the pictures from your new kitchen…that sink and those counter tops…so jealous but happy for you.
THANK YOU! I will get photos of the kitchen up soon! 🙂
I love stuffed mushrooms. This is way different that I generally fix them. And I am getting tired of the way I generally fix them. So perfect!
Thank you so much, Carol! Happy New Year!
I love stuffed mushrooms, these look incredible! Perfect NYE appetizer. Happy New Year, Tieghan!
Thank you so much, Laura! Happiest New Year to you! 🙂
Are these pictures taken in your new kitchen?
YES! 🙂
Happy New Year!
The Huffington Post just published an article The Best Recipes That Came From Food Bloggers in 2014 and a BUNCH of your recipes are included! Congrats and happy new year!
Thank you so much!:)
Happy New Year!
Oh goodness these look amazing! I love stuffed mushrooms of any kind and then add cheese and artichokes. Ugh. YES. Have a great New Years!
Thank you! Happy New Year!
I’ve always wanted to go to a fondue place but none of my friends want to go–ugh.
Hope 2015 is another great year for you.
Can’t wait to see all the surprises you have in store for us.
Thanks so much! Nancy!! Happy New Year!
Woah these look DANG good! I definitely haven’t even planned what I’m making tonight, so obviously these will be happening! And have fun at your fancy dinner tonight! It sounds like it will be so much fun!
Thank you so much! Happy New Year!
You are absolutely right about last minute app ideas. I was looking for a little something extra because we have a couple more guests coming over than I originally thought. These aren’t little taste wise, but they are definitely the something I was looking for! I bet fondue will be great and it’s the fun kind of fancy dinner! Happy New Year!
Thank you so much! Have fun tonight and Happy New Year!
Oh. My. Goodness. GIRL. These are insane! We just had stuffed mushrooms for Christmas Eve and also had a spinach artichoke dip but combining them?! Genius. Like, I can’t get over these. Tonight I’m going to a fish fry then a typical party! It will be hard to stay up until midnight, haha.
Happy 2015!!
THANK YOU!!!! Happy New Year!