This post is sponsored by King Oscar | Thank you for supporting the brands I love and trust.
As we get ready to dive into the most holiday-heavy season, I’ve been thinking about appetizers and sides quite a bit. We love to entertain in this house, and with entertaining comes delicious food! (If you’re doing it right, lol.)
Besides dips and chips, one easy-to-whip up finger food that’s always a hit are meaty mushroom caps stuffed with… other glorious stuff! Like cheeses, meats, veggies, herbs, and a golden buttery breadcrumb topping that’ll have you swooning.
With halloween parties around the corner, as well as Thanksgiving/Friendsgiving, Christmas festivities, and New Year’s Eve, I thought that now might be a good time to throw down a stellar stuffed mushroom recipe to get your gears (and salivary glands!) going. This recipe is evergreen so it can be enjoyed year-round, but what better time to crank out some dreamy stuffed mushroom caps than the holidays!
Easy Stuffed Mushrooms With Spicy Sardines.
These plump caps are brimming with chopped up mushroom stems (why waste them?), garlic, cream cheese, briny pickled jalapeños, and King Oscar’s tender boneless and skinless Spanish-style sardines, which give this appetizer a bit of heat. If you’re more keen on fresh jalapeños, go for it. I’m just a sucker for that briny flavor that the pickled ones have got.
Now listen. If you scoff at the idea of sardines, stay with me. This is fabulous stuff, and if you’re down with seafood in general, there’s no reason why you can’t enjoy these gems.
King Oscar’s Skinless and Boneless Sardines—Spanish Style.
These fillets are loaded with flavor. They’re hand-packed in pure olive oil with a punchy red chili pepper, sliced carrot, and a sliced pickle for some mild heat. The texture is super tender too; if you can eat canned tuna or canned salmon, then you’ll easily fall head over heels for King Oscar’s boneless and skinless sardines.
All of King Oscar’s products are a sustainable seafood choice and the company is transparent with where they get their fish. These particular fillets are fished from the Atlantic off of the coast of Morocco.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Easy Stuffed Mushrooms With Spicy Sardines
- 8 oz Baby Bella mushrooms (about 12-14), washed
- 1 4.23 oz can of King Oscar's Skinless and Boneless Sardines-Spanish style, drained
- 1/2 tsp olive oil (or you can use the oil from the can of sardines)
- 1 large garlic clove (or two small), minced
- Kosher salt
- 2 TBSP diced pickled jalapeños
- 1/4 cup soft cream cheese
- 1 TBSP butter
- 1/3 cup Panko or Italian bread crumbs
- Freshly chopped parsley
- Preheat the oven to 350°F.
- Give the mushrooms a good wash, removing any dirt that might be stuck to the caps or stems. Trim the stems and set them aside. With a small spoon or, I liked to use a melon scoop, carefully scoop a hole into the mushroom cap. Set what you scoop out aside with the stems. When done, set your caps aside.
- Roughly chop the mushroom stems and extra bits. Heat the oil in a small saucepan over moderate heat, and add the mushroom bits, minced garlic, and a pinch of kosher salt. Sauté for about 3-5 minutes, or until the garlic is fragrant and the mushroom bits are tender. Set aside to cool.
- In the meantime, transfer the sardine fillets to a bowl and flake the fillets with a fork. Add in the diced jalapeños and cream cheese, and once the mushrooms and garlic have cooled, add them as well. Stir and fold the mixture until everything is well incorporated.
- Lightly grease a baking sheet and place the mushroom caps on top. Spoon a generous amount of the mixture into the mushroom caps. Don't worry if the mixture is brimming over—the more stuffing, the better. When done, set aside.
- Melt 1 TBSP of butter in a small bowl, then add the bread crumbs. Stir the breadcrumbs into the melted butter until all of the breadcrumbs become dark, buttery, and super crumbly. Finally, sprinkle a generous amount of breadcrumb topping over each mushroom cap.
- Place the baking sheet into the oven and bake the mushrooms for about 12-15 minutes, or until the mushrooms are tender. Sprinkle with some freshly chopped parsley and serve.