Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
It’s the most wonderful time of the year. Actually, I just recently realized that I say that phrase each time a new season begins, and more often than not, it’s because the food changes. #sorrynotsorry
But really, I love this time of year! Tailgating is an experience in itself. Before I met my husband, Jason, I had tailgated for hockey, and for baseball, but never football. And when I say, “tailgate”, I mean, my friends and I went to a sports bar before a game, which is fun, but not the same as tailgating for football, at least not in Tampa Bay.
The first football season we were dating, Jason took me to my first college football game. It was a BIG deal, and our team won! At the time, Jason lived within walking distance of the stadium, and we met up with friends. All we had on us were two lawn chairs, and a soft side cooler with sammies, and beverages– it was amazing. Afterward, students and fans alike ran on to the field. They don’t let you do that anymore, and there was no way you’d have seen me run onto a field, but it was quite fun to witness. I also see why they stopped allowing it after that game. Womp.
There is just something more buzz-worthy about tailgating this time of year! I don’t know if it’s because life slows down a bit in the fall, and we have more time to see friends before, during, and after a game, but it’s exciting, and I love everything about the experience.
….and again, because I LOVE FOOD. My fave way to tailgate is when everyone brings their drink of choice and a dish. We’ve had small tailgates before a game with sandwiches, where it’s just Jason and me, and BIG ones with fifteen of us playing games like ladder ball, and a massive table of food; glorious sports food. “Sports Food”, is a legit thing, my friends (at least at Casa de Crews).
But since it’s only the beginning of tailgate season, I don’t want to start eating all the food without a few sneaky ways to lighten it up (and mayyyybe not telling my friends. It’s for their own good, I swear it).
Enter Chorizo Stuffed Mushrooms – homemade chorizo, almond meal (you can use breadcrumbs if you like instead), a teeny bit of spinach, and of course, cheeeeeese.
These tasty mushrooms are best served warm. I made them for a group of friends’ two weekends ago, while we hosted a fantasy football draft. Tailgating comes in many forms, my friends. Whether it is a Sunday Funday at the game, homegating from the comfort of your living room, Saturday college games, or Monday Night Football (MNF), you’ll need these mushrooms in yo’ life!
These tasty bites are cheesy, and pair well with my favorite red wine from Gallo Family Vineyards – Cabernet Sauvignon. This cab is super tasty with a bold cheese like a Gruyere. You could just as easily replace Gruyere with Mozzarella and sip a chilled mini bottle of GFV’s Pinot Grigio. Find your next bottle here.
Yes, I said, “mini bottle”, you guys. They’re so cute, fun, and convenient for all things, tailgate. Pack a few mini bottles, while you’re tailgating with friends, and whether your team scores or not, you’ll definitely win; especially if you are kind enough to share with your fellow fans!
- 4 oz chorizo sausage (make your own, or buy from grocery, and remove casing)
- 14-16 large white (button) mushrooms, stems trimmed and finely chopped
- 2 tbsp oil for cooking (I used evoo)
- 2 cups fresh baby spinach, chopped
- 1/3 cup almond meal, or breadcrumbs
- 1/2 cup Gruyere cheese, shredded
- salt and pepper, to taste
- Preheat oven to 400. Line baking sheet with parchment paper.
- Heat pan on stove-top on medium. Add chorizo and break up with spatula. Cook until done, 5-7 minutes.
- Remove chorizo from pan. Add evoo. Add mushroom stems (finely chopped) to pan. Cook 2-3 minutes to soften. Add spinach and allow to wilt, 3-4 minutes.
- Add chorizo back to pan.
- Add almond meal and half of Gruyere. Mix all ingredients well.
- Season mushroom caps with salt. Fill mushrooms with chorizo mixture and place on baking sheet. Top mushrooms with remaining cheese.
- Bake for 20 minutes.
See what others are sharing for today’s #SundaySupper:
- Buffalo Chicken Dip by Whole Food | Real Families
- Chicken Thigh Kabobs with Spiced Yogurt Dip by MealDiva
- Chorizo Queso Dip by Cosmopolitan Cornbread
- Chorizo Stuffed Mushrooms by Casa de Crews
- Hatch Chile Deviled Eggs by Shockingly Delicious
- Jalapeno Popper Deviled Eggs by Bobbi’s Kozy Kitchen
- Skillet Jalapeno Popper Dip by Life Tastes Good
Game Time Mains
- Al Capone Dog by Palatable Pastime
- Bacon Bleu Cheese Sliders by The Crumby Cupcake
- Bacon Wrapped Jalapeno Quail by Flavor Mosaic
- Brat Burger by Curious Cuisiniere
- Brie Tomato and Quinoa by Family Foodie
- Crispy Chicken Wings by Feeding Big
- Crispy Maple Hot Wings by Grumpy’s Honeybunch
- Melty Turkey Cheese Sliders by Feed Me, Seymour
- Sticky Sweet and Sour Baby Back Ribs by Serena Bakes Simply From Scratch
The Victory Celebration
- Apple Crisp in a Jar by Desserts Required
- Caramel Apple Dip by Recipes Food and Cooking
- Double Crusted Apple Pie Galette by The Wimpy Vegetarian
- Grandma’s Brownies by Alida’s Kitchen
Who says you have to be at the stadium to tailgate? Here are Five Easy Tailgate Food Tips plus Football Party Recipes #SundaySupper with Gallo Family Vineyards. Need more tips on tailgate planning? Check out Gallo Family Vineyards’ blog.
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