Chipotle Stuffed Mushrooms


October is Breast Cancer Awareness month and the good people of Mushrooms Go Pink PH are doing something great!

They have partnered with food establishments all over the metro to serve mushroom dishes wherein 10% of the proceeds will go to the ICanServe Foundation Inc.. As someone who enjoys good food, what a great deal to dine on a special dish with mushrooms that not only contain a ton of health benefits but you also get to give back!

Awareness is really key in having a fighting chance against this fatal disease. Being a mom and having turned 33 just a couple of months ago, we owe it to our families to take precautionary measures for our health.

Where food and a great cause is combined, I am definitely happy to support in my own little way. Mushrooms are the main focus of many ongoing scientific studies as there is strong evidence that some properties may ultimately lead to breast cancer prevention and elimination. With that, allow me to share this recipe for Chipotle Stuffed Mushrooms. These are awesome appetizers for a dinner party! It's smoky, cheesy and packs a punch at the end!

Don't forget to tag @Icanserve and hashtag #MushroomsGoPinkPH when you feast on the mushroom dishes of the participating establishments this whole month of October!

Click here or the photo below for more information on how to support this great cause.

Chipotle Stuffed Mushrooms


  • 250 grams Shitake mushrooms
  • 2 smoked sausages, cut into small cubes
  • Half an onion, diced
  • 1 chipotle pepper in adobo sauce, roughly chopped
  • 4 oz. cream cheese, softened
  • 1/2 cup Gouda cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • Spring onions, for garnish


  1. Preheat oven to 375°
  2. Place the stemmed mushrooms on a foil-lined baking sheet. In a large skillet, sauté the onion and sausage over high heat until the theonions are soft and the sausage for about 8 minutes and add the chipotle pepper and cook for another 3 minutes.
  3. Once the sausage mixture has cooled, fold it in a bowl together with cream cheese, parmesan and gouda.
  4. Spoon the filling into the mushroom caps, being careful not to overfill.
  5. Bake 20-25 minutes.
  6. Garnish with spring onions and serve warm.