Peach-Mango Salsa Stuffed Mushrooms

Are you ready for Game-Day yet?? SuperBowl50 is on January 7th. Who is going to take the trophy?? Peyton Manning of the Denver Broncos who has been hinting that this might be his last game, or Cam Newton of Carolina Panthers?

Either ways, we shall have plenty fun at the tailgating parties!! Are you still looking for something quick to make?Or may be something to bring to a party? Are you out of options for your vegetarian/ vegan/gluten-free friend??

Here is a recipe that could be the answer to all your problems! It is quick and easy to make, ingredients are few and can be gathered in just one run to a nearby supermarket/ grocery store. There is not much prep or baking time involved and is perfect for your vegetarian/ vegan/gluten-free friends.

I have made these stuffed mushrooms by using some peach-mango salsa that I wanted to get rid of. I had bought a jar of peach-mango salsa for my son's birthday from Costco. Of course, the entire jar was not finished and I am not the kind who snacks on salsa and chips. I was planning to use it to make some fish or chicken, but when I had this big box of Baby Bella mushrooms, I felt like making this instead. I made it and had an entire platter of mushrooms alone for dinner! It is truly delicious. All you need is some salsa of your choice, mushrooms of your choice and a little bit of shredded Parmesan cheese. For the vegans, just skip the Parmesan.You can make your own salsa if you wish, like I have done here .

Let me tell you the recipe in detail:

Servings: 4 ( about 4-5 mushrooms each)

Ingredients:

Baby Bella mushrooms: 20, cleaned ( White Cremini mushrooms can be used as well).
Peach-Mango Salsa: 1 cup ( may not need all),( any salsa can be used)
Hot sauce: 1/2 tsp ( optional)
Cilantro, chopped: 1 tbsp
Shredded Parmesan cheese: 1/4 cup ( may not need all)

Method:

Remove the stems of all the mushrooms and keep aside the mushroom caps.

Preheat the oven to 450 deg F.

In a bowl mix together peach-mango salsa, chopped cilantro and hot sauce.

Finely chop the mushroom stems and add it to the above bowl. Mix well.

Layer a baking sheet with parchment paper and keep ready.

Fill the mushroom caps with the above mixture.

Top each mushroom with shredded Parmesan cheese.

Arrange them upside down on a baking sheet.

Place the baking sheet on the middle rack of the oven.

Bake at 450 deg F for 10 mins.

Best served immediately!

Enjoy! I am bringing these goodies to the parties at Throwback Thursday, Fiesta Friday and Saucy Saturday. Lily @ Little Sweet Baker and Julianna @ Foodie On Board are Angie's co-hosts this week at Fiesta Friday.

Cooking made easy:

Quite often people are perplexed as to how to clean mushrooms or the best way to clean them. Mushrooms are best cleaned just before using them. Read this post to learn more about cleaning mushrooms.