I get some serious FOMO around this time of year, as I sit over in Europe watching everyone celebrate the 4th of July with BBQing and fireworking and all out America-ing. So I dug out the bottle of Frank’s Red Hot I’ve been hoarding away and got to work making an appetizer reminiscent of every buffalo wing/mozzarella stick/stuffed jalapeno I’ve ever eaten on the 4th of July. Except…with mushrooms. Regular champignon mushrooms make up the bulk of this recipe, creating the base for a creamy jalapeno stuffing, crispy panko coating, and mouth-watering buffalo hot sauce finish. Depending on your tolerance to the buffalo sauce, we’ll also whip up a quick bleu cheese dressing to cool down the fire in your mouth (my best friend eats Frank’s Red Hot with 75% of her meals and I’m convinced she’s burned her taste buds out).
