Recipe #64 - Jalapeno Popper Stuffed Mushrooms

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This recipe is a mesh up of stuffed jalapeno peppers and stuffed mushrooms.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.

Preheat an oven to 350 degrees F. Place wire rack(s) on a cookie sheet.

Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic and jalapeno; cook and site until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese and bacon. Season with salt and pepper.

Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the wire racks. Top with a few pieces of shredded cheese and a crumble of bacon for looks.

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

Now I had a few jalapeno peppers left over so I used some of the left over cheese mixture and stuffed them for the mushroom haters in the house. These were incredibly and surprisingly sweet. You really can't just have one. Next time I am definitely going to have to double it, considering I ate about half of the mushrooms.

Rating: 10
Time: 55 minutes
Serves: 4
Nutritional Information:
Calories - 151
Total Fat - 13.4g
Cholesterol - 35mg
Ingredients:
2 slices bacon
1 1/2 teaspoons olive oil
8 mushrooms, stems removed and chopped and caps reserved
1 clove garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 (3 ounce) package cream cheese, softened
3 tablespoons shredded cheddar cheese
Sea salt to taste
Ground black pepper to taste