Description
My husband loves stuffed jalapenos and I like stuffed mushrooms, so I came up with this recipe that combines the two. Leave some of the seeds or ribs in the jalapeno for more heat! I like to use Neufchatel cheese and turkey bacon for a lower fat version — it’s just as tasty!
Ingredients
- 2 slices bacon
- cooking spray
- 1 ½ 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
Instructions
- 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 (175 degrees C). Spray a baking dish with cooking spray.
- 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. 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 prepared baking dish.
- Bake in the preheated oven until cheese begins to brown
- 15 to 20 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4