JALAPEñO POPPER STUFFED MUSHROOMS
These jalapeno popper stuffed mushrooms are your new go-to party appetizer.
Categories appetizers mushrooms jalapeno poppers party stuffed mushrooms
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine cream cheese, cheddar, bacon, jalapeño, and garlic and season with salt and pepper.
- Stuff mushrooms with mixture and transfer to a baking dish or sheet.
- Bake until mushrooms are cooked and mixture warmed through, 25 minutes.
- Garnish with chives.
BAKED JALAPEñO POPPERS
This lightened-up baked jalapeño popper recipe will be a big hit! They're stuffed with fresh, herbed cream cheese, and topped with a crispy and irresistible barbecue potato chip topping. Plus, they're vegetarian and gluten free. Recipe yields 12 stuffed peppers.
Provided by Cookie and Kate
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise (see photos). Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces.
- In a bowl, combine the cream cheese, 1/4 cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
- Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
- Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
- Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces (or, you can crush them under a rolling pin). Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips.
- Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!
Nutrition Facts : ServingSize 2 jalapeño poppers, Calories 202 calories, Sugar 2.9 g, Sodium 303.1 mg, Fat 17.4 g, SaturatedFat 9.5 g, TransFat 0.1 g, Carbohydrate 7.4 g, Fiber 1.1 g, Protein 4.9 g, Cholesterol 47.2 mg
JALAPENO POPPER STUFFED MUSHROOMS
Spicy jalapeno poppers and creamy stuffed mushrooms combine in this fun party appetizer!
Provided by The Chunky Chef
Categories Appetizer
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F degrees. Line a rimmed baking sheet with parchment paper or foil and set aside.
- To a small mixing bowl, combine cream cheese, bacon, cheese, jalapenos, garlic and salt and pepper. Stir well.
- Spoon approximately 1 Tbsp of filling into each mushroom cap (this amount will vary depending on the size of your mushrooms), then sprinkle with additional cheese (if using).
- Bake 20-25 minutes, until mushrooms are piping hot and cheese is lightly golden brown.
- Carefully remove mushrooms from baking sheet (they won't feel very firm - a wide spatula is good for this), and let sit at room temperature on a plate for 5 minutes or so. Serve sprinkled with sliced green onions and/or minced parsley (if using).
Nutrition Facts : Calories 262 kcal, Carbohydrate 4 g, Protein 9 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 563 mg, Sugar 2 g, ServingSize 1 serving
JALAPEñO POPPER-STUFFED MUSHROOMS
Here are the comforting flavors of jalapeño poppers transformed into a sophisticated, crowd-pleasing stuffed mushroom. Better yet? This surprising mash-up includes another perennial favorite, bacon(!), and it's easy enough to become a go-to holiday appetizer.
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 12 stuffed mushrooms
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
- Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
- Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
- Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
- Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
- Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
- Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.
JALAPENO POPPER MUSHROOMS
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!
Provided by CookinBug
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 2.5 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 287.7 mg, Sugar 0.8 g
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
CHEDDAR MUSHROOM JALAPENO POPPERS
These spicy little snacks are a slightly healthier version of the classic pub food. Instead of battering and frying the poppers, we broil them to get charred and bubbly. Try mixing up the filling flavours, try; feta and olives, or blue cheese and hot sauce. The beauty of these is that the only two important ingredients are the peppers and the cream cheese. You can even make plain poppers with these simple items.
Provided by Benjamaphone
Categories Cheese
Time 35m
Yield 12 poppers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely dice Portobello mushrooms into little pieces.
- Saute mushrooms in the butter, salt and pepper to taste until soft and browned. Set aside to cool slightly.
- Shred Chedder finely.
- In a large bowl combine the sauteed mushrooms, finely shredded Chedder and light Cream Cheese and mix thoroughly.
- Place peppers on a cutting board and allow to lie flat. Cut a slit all the way down the center. Now, slice the top of the pepper below the stem. Don't cut all the way through. This should create two flaps.
- Scoop/scrape the white pith and remove all the seeds.
- Fill the peppers with the cheese mixture and push a tooth pick to hold the two flaps together.
- Broil on a tin foil covered baking sheet about 6 inches from the top of the oven for 10 minute
- Rotate pan and broil for another 10 minute until the peppers are charred and the cheese is brown and bubbly.
- Let stand for 5 minute.
- Enjoy with some ginger ale or beer!
Nutrition Facts : Calories 144.4, Fat 12, SaturatedFat 7.4, Cholesterol 35.7, Sodium 471.2, Carbohydrate 3.6, Fiber 1.3, Sugar 1.8, Protein 6.5
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