Jalapeno Popper Stuffed Mushrooms Recipe 445 Food

JALAPENO POPPER MUSHROOMS

Steps:

• Preheat the oven to 350°F.
• Clean the mushrooms with a damp paper towel. Carefully break off stems and discard.
• In a medium bowl, combine the bacon, cream cheese, jalapeno peppers, 1/2 cup of shredded cheese, and garlic.
• Fill each mushroom cap with a generous amount (about 1 tablespoon) of the cream cheese mixture. Arrange the stuffed mushrooms on a cast-iron skillet.
• Sprinkle the mushroom caps with the remaining shredded cheese.
• Bake 20 minutes, or until cheese is golden brown and melted.
• Serve immediately.

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 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 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.