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January 31, 2023 Kelsie Vogds Robinson

A Super Easy Super Bowl Snack

Super Bowl Sunday is just around the corner, and whether you're rooting for the Kansas City Chiefs or the Philadelphia Eagles, one thing’s for sure in the Vogds/Robinson household - GO COWBOYS! All jokes aside, the Cowboys haven't been to the Super Bowl since I was four years old and that was 26 years ago, but who's counting? Not me. And definitely not Brice. I digressed, but one thing is for sure though - snacks & apps are an essential part of THE game day experience. This year, we'll be hosting a handful of Marines that Brice works with at our home aboard NSF Indian Head in Maryland. And one thing’s for sure, Marines sure know how to drink eat.

Anytime we're invited over for some shindig or gathering, my favorite apps are plattered up and ready to be shared. It's a cardinal southern sin to arrive empty handed. That's where my tried-and-true go to apps come in. I'm known for my sausage and cheese balls, but these three are also fan favorites and perfect for grilling.

Stuffed Mushrooms & Jalapeno Poppers

If you're looking for a little something spicy and has some kick to kick off the festivities, stuffed jalapeno or mushroom poppers are the perfect choice. Sacked with flavor, these stuffed morsels are a guaranteed crowd-pleaser. These bite-sized snacks are packed with flavor and heat, making them the perfect addition to any game day spread. 100% guaranteed to be gone by the end of the first quarter, these poppers are the real MVP of the appetizer spread.

Ingredients

  • 1 package of smoked sausage, precooked
  • 1 (8 ounce) package cream cheese, softened
  • 1 pound fresh jalapeno peppers, halved lengthwise with seeds removed
  • 1 package whole white or portabella mushrooms, stems removed
  • Bacon bits, optional

Tools

  • Food processor
  • Sharp Knife
  • Spoon
  • Scissors

Directions

  1. Wash peppers and mushrooms.
  2. Preheat grill or oven to 400 degrees Fahrenheit.
    CGS Grilling Tip: Use a CGS lump rake to mix up the charcoal if you're adding some new bits to what's left over from a previous cook.

  3. Slice sausage link and cube cream cheese.

  4. Place sliced sausage in food processor and pulse until generously diced. Add cream cheese and mix thoroughly.

  5. Cut the jalapeno peppers in half lengthwise, leaving stems and removing ribs and seeds with a spoon. If you like a spicier popper, leave some seeds and ribs. Otherwise, discard seeds and ribs.

  6. Remove stems from mushrooms careful to not damage mushroom cap.

  7. Fill each pepper half and mushroom cap with the cheese and sausage mixture, place on plate or drip pan. Option to sprinkle tops with bacon bits

  8. Bake until tops are golden brown, about 15-20 minutes. Remove from grill or oven and ENJOY!

Directions

  1. Wash peppers and mushrooms.
  2. Preheat grill or oven to 400 degrees fahrenheit.
    CGS Tip: Use a CGS lump rake to mix up the charcoal if you're adding some new bits to what's left over from a previous cook.

  3. Slice sausage link and cube cream cheese.

  4. Place sliced sausage in food processor and pulse until generously diced. Add cream cheese and mix thoroughly.

  5. Cut the jalapeno peppers in half lengthwise, leaving stems and removing ribs and seeds with a spoon. If you like a spicier popper, leave some seeds and ribs. Otherwise, discard seeds and ribs.

  6. Remove stems from mushrooms careful to not damage mushroom cap.

  7. Fill each pepper half and mushroom cap with the cheese and sausage mixture, place on plate or drip pan. Option to sprinkle tops with bacon bits

  8. Bake until tops are golden brown, about 15-20 minutes. Remove from grill or oven and ENJOY!
Filed in: Snacks, Super Bowl Sunday