Flavor Burst Stuffed Mushrooms

Flavor Burst Stuffed Mushroom

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What you’ll need:

2 large portobello mushrooms (hollow them out.)

4 oz of rice (any flavor or brand you like.)

1 cup of sliced peppers: Red and Green Bell Peppers and Jalapeños. 

1/2 cup shredded cheddar cheese. 

1 cup sour cream mixed with 1/2 cup of Parmesan cheese & 1 teaspoon garlic powder. 

1 cup of Olive oil mixed with 2 tablespoons of Chipotle Charge WATTSauce

What to do: 

Place your two mushroom caps into a food storage bag or container with the Olive oil and hot sauce mixture. Marinate them for 30 minutes to an hour.  Bake them for 15 minutes at 400 degrees. While your mushrooms are baking, sauté your peppers with a generous amount of Olive oil. Season them with salt and pepper (optional.) Once the mushrooms are cooked, pull them out and fill them each with 2 oz of cooked rice. Top them with an equal amount of your pepper mix then top each mushroom with an equal amount of cheddar cheese. Allow the cheese to melt for a couple of minutes, then top your mushrooms with an equal amount of your garlic and Parmesan sour cream mix. You can add as much or as little hot sauce as you like! Enjoy 🙂

Pineapple Chicken Stir Fry

Pineapple Chicken Stir Fry

Combine & Saute Over Medium Heat:

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Cup MegaWATT Mango Hot Sauce
  • 1 Cup Cooked Diced Chicken (White Meat)
  • 1/2 of a Green Bell Pepper
  • 1/2 of a Red Bell Pepper
  • 1/2 Cup Sliced White Onion

Mix Together:

  • 1/2 Cup Pineapple Juice
  • 1/2 Teaspoon Cornstarch (Mix w/ Pineapple Juice before next step)
  • 1 Cup Chicken Stock

Add Juice and Stock to your sauté pan and continue to cook over medium heat until sauce begins to boil. Remove from heat and serve over cooked white rice or quinoa. 

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Sriracha Chicken & Pasta Salad

Sriracha Chicken & Pasta Salad


  • 1 1/2 Cup Mayonnaise
  • 3/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • 2 Tablespoons Sriracha Surge Hot Sauce
  • 1/4 Teaspoon Ground White Pepper
  • 1/2 Teaspoon Onion Powder
  • 1 Teaspoon Salt

Mix Into:

  • 3 Cups Cooked Penne Pasta (cold)
  • 1/2 Cup Diced Red Bell Pepper
  • 1/2 Cup Diced Yellow Bell Pepper
  • 1/2 Cup Chopped Celery

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