Easy Stuffed Mushrooms With Spicy Sardines
These Easy Stuffed Mushrooms With Spicy Sardines bring a punchy appetizer to the table with cream cheese, pickled jalapeños, garlic, and buttery bread crumbs.
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Servings: 14
Ingredients
- 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
Instructions
- 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.