Jalapeno Popper Mushrooms Food

JALAPEñO POPPER STUFFED MUSHROOMS

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.

JALAPEñO POPPER-STUFFED MUSHROOMS

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

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.

JALAPENO POPPER STUFFED MUSHROOMS

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).

JALAPENO POPPERS

Steps:

• Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
• If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
• Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.

JALAPEñO POPPER MUSHROOMS

Steps:

• Preheat oven to 350ºF. Place a baking rack on a foil lined rimmed baking sheet. Set aside.
• Remove stems from mushrooms.
• Combine cream cheese, garlic, jalapeños, cheese and cooked bacon.
• Spoon cream cheese mixture into mushroom caps. Place on baking rack.
• Bake for 15 to 20 minutes.

JALAPENO POPPERS

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

CHEDDAR MUSHROOM JALAPENO POPPERS

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!

SMOKY MUSHROOM JALAPEñO POPPERS

Steps:

• Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
• Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
• Place the cream cheese, mushrooms, Gouda, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
• Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.