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Jalapeño Popper Mushrooms Recipe

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This recipe for Jalapeño Popper Mushrooms, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Uncle Tom & Aunt Cindy

Category:
Category:

Ingredients:  
Ingredients:  
2 slices of bacon (or more)
Cooking spray
1½ tsp EVOO
8 mushrooms, stems removed and chopped, reserve the caps
1 garlic clove, minced
1 jalapeño pepper (substitute 1-2 T chopped jarred jalapeños)
1 3 oz pkg of cream cheese
3 T cheddar cheese, grated
Black pepper, to taste

Directions:
Directions:
Preheat oven to 350º.

Place bacon in large deep skillet and cook over medium-high heat until browned then crumble and set aside.

Remove ribs and seeds from jalapeño. Chop fine.

Spray baking dish with cooking spray. Heat EVOO in skillet (or use bacon drippings). Stir in mushroom stems, garlic and jalapeño; cook until mushrooms release moisture and soften (about 10 minutes). Transfer mushroom mixture to bowl and stir in cream cheese, cheddar and bacon. Season with salt and pepper. Spoon mixture into mushroom caps and arrange stuffed caps in baking dish.

Bake in preheated oven until cheese begins to brown, 15-20 minutes.

Key Words: #Football

Number Of Servings:
Number Of Servings:
8 mushrooms
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Update Christmas 2011, Tom and Cindy

 

 

 

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