Jalapeno Popper Stuffed Mushrooms

 3 strips of bacon

1 teaspoons extra virgin olive oil

12 mushrooms, cleaned and stems removed

1 jalapeno, ribs and seeds removed, finely chopped

2 cloves of garlic, minced

4 ounces cream cheese, softened

¼ cup shredded cheddar cheese, plus some for garnish

¼ tsp each salt and pepper

Cooking spray


Preheat the oven to 350 degrees


Cook bacon in a saute pan on the stove on medium high heat.  Cook until evenly browned and crispy.  Place cooked bacon on a paper towel on a plate to drain.  When cool enough to handle, crumble bacon. Set aside.


Heat extra virgin olive oil in a skillet over medium heat.  Add jalapenos and garlic.  Saute for 2-3 minutes until softened and fragrant.


Transfer the jalapenos and garlic to a mixing bowl.  Add softened cream cheese, cheddar cheese, bacon, salt and pepper.  Mix well to combine.


Spoon a generous amount of mixture into the mushroom caps. 


Spray a foil lined baking dish with nonstick spray. Place mushrooms on the baking sheet.  Top each mushroom with a sprinkling of more shredded cheddar cheese.


Bake for 15-20 minutes.  Serve immediately. 



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