I did not drink the moonshine. It laid waiting in the tall grass, perched like a Halloween ghoul, replete with sharp teeth and halitosis. I had nearly tripped over the spectral glass vessel on my jaunty rounds between bonfire and beer stack (no need for a cooler at 30 degrees Fahrenheit). As the night wore on and my steps grew increasingly jagged, the bootleg hooch beckoned with increasing seduction. Indifferent to the booze’s wanton provocation, I went into the house to see if my girl was still there. Not finding her, I was greeted by a festive tray piled with “pity poppers”. The basis for the appetizer’s charmingly self-deprecating sobriquet was far more apparent last night during my euphoric inebriation. Nonetheless, my winsome neighbor’s stuffed jalapenos were a smashing success. The experience set me to planning to stuff something…..with chili.
1 T butter
10 oz raw white mushrooms
3 T finely diced sweet red pepper
2 T finely diced yellow pepper
3 cloves garlic, smashed
2 T finely diced white onion
1 T chili powder
½ t paprika
½ t cumin
1/3 C coarsely ground pretzels
1/3 C cubed cheese (mixture of cheddar, Swiss, and pepper jack)
- Remove the stems from the mushrooms.
- Dice the stems and sauté them in butter along with peppers, garlic, onion, and spices- about 5 minutes.
- Add pretzels and cheese, sauté for 3 minutes.
- Place inverted mushrooms caps onto a baking sheet.
- Scoop the sautéed mixture into mushroom caps and bake for 10 minutes at 425.
It doesn’t happen often, but the Involuntary Taste Panel offered up some sincere compliments. Mrs. Chili365, The Pirate, and Chili Jr absolutely loved the chili stuffed mushrooms. I found them to be quite tasty- a zesty appetizer with a wealth of cheese, pepper, and chili flavor. The notes of onion and garlic were welcomed and earthy. Chili is almost exclusively considered a main course. It is refreshing to see it make a splash as finger food.
Thank you Frugal Hausfrau for providing the revelation.
Oh yeah, the Pity Poppers took a selfie: