Monday, September 24, 2012

Jalapeno Bacon Stuffed Mushrooms

Long, long ago I had a party.  On New Years Eve.  Please forgive the tardiness of this recipe.

Jalapeno Bacon Stuffed Mushrooms
12 whole mushrooms, large
1/4 cup panko bread crumbs
1 tbs butter
3 slices thick cut bacon, chopped
1 whole jalapeno, minced
1/4 cup diced yellow onion
1 clove garlic, minced
1 oz. cream cheese
2 oz shredded cheddar cheese
1/4 tsp salt
1/4 tsp fresh ground pepper

  1. In a small bowl, combine the panko bread crumbs with the melted butter.  Toss until evenly coated.  Set aside.
  2. Heat the oven to 350F.
  3. Carefully clean and stem the mushrooms.  Set the caps on a small baking sheet.
  4. Chop the stems and set aside.
  5. In a small pan over medium heat, cook the chopped bacon until crisp.  Add the chopped vegetables and mushroom stems and cook until softened, about 5 minutes.  Season with salt and pepper to taste.  Set aside to cool slightly.
  6. In a medium bowl, mix the shredded cheese with the cream cheese until well combined.  Add the warm vegetable mixture and mix well.
  7. Divide the filling evenly between the mushrooms.  Top with the buttered panko mixture.
  8. Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.

  • I used turkey bacon.  I do not recommend that.
  • Cheese and cream cheese were both reduced fat.

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