I love mushrooms especially ones that stuffed! This past weekend, I bought a pack of large mushrooms from Costco and was planning to make a sausage stuffed version, but stumbled on this recipe for a take on jalapeno poppers.
They are super easy to make and only take a few ingredients. I luckily had everything in my fridge to make them except for a jalapeno. I love when I have the majority of ingredients to make a recipe in my fridge and pantry.
These were creamy and delicious. The jalapeno brought the perfect amount of heat and the mushrooms held up to the heaping of stuffing. This recipe makes 6 large button mushrooms, but can easily be doubled or tripled if you want them for a party.
2 slices thick cut bacon
6 large button mushrooms
1/2 Tbsp minced garlic
1 to 2 jalapeno peppers, seeded and finely diced
3 oz cream cheese, softened
3 Tbsp shredded cheddar cheese
salt and pepper
Preheat your oven to 350 degrees. Line a baking sheet with foil and set aside. In a skillet, cook the bacon until crispy. Transfer to a paper-towel plate and drain. Once cooled, chop bacon into small pieces. Leave the bacon fat in the pan.
Wash and dry the mushrooms. Remove the stems and dice. Using the same skillet you cooked the bacon in, add the mushroom stems, jalapenos and garlic. Season with a pinch of salt. Saute until the mushroom and peppers are softened.
Remove from the heat and transfer to a medium bowl. Add in the softened cream cheese and shredded cheese to the bowl. Season with salt and pepper. Mix until combined. Evenly fill the mushroom caps with the cheese stuffing and place on the prepared baking sheet. Bake for 20 to 25 minutes until the mushrooms start releasing their juices and the cheese is melted. I put mine under the broiler for a minute to get a little brown on top. Garnish with fresh parsley.
Source: Real Housemoms