Thursday, December 3, 2015

Jalapeño Popper Mushrooms

I've professed my love of stuffed jalapeños a time or two.  Ok, maybe more than a time or two...I just went back to see which jalapeño recipes I've posted over the last few years and I found a bunch!

I think it's safe to say that jalapeños are one of my favorite vehicles for getting food into my mouth!

Another great food vehicle?  The mushroom.  I've written about those a bit as well!

They're both flavorful and delicious foods that are great for stuffing with other delicious foods.  :-)

Not to mention the fact that they're both great when you're watching your carbs.

My interest was definitely piqued when I came across a recipe for Jalapeño Popper Mushrooms- the best of both worlds.

These mushrooms really couldn't be more easy to assemble and they're packed with a creamy, flavorful filling that tastes just like a jalapeño popper.

These would be a great appetizer for a low-key holiday party or a great snack for football-watching.
Perfect whether you're watching your carbs or not!

4 slices bacon, cooked and crumbled
1 Tbsp olive oil
16 mushrooms, stems removed and chopped and caps reserved
2 cloves garlic, minced
4 jalapeno peppers, ribs and seeds removed, finely chopped
8 oz cream cheese, softened
1/3 C shredded Cheddar cheese
1/2 tsp cumin
Sea salt to taste
Ground black pepper to taste
Cooking spray

1. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

2. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. 

3. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, bacon, and cumin. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.  Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

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