Jalapeno Popper Mushrooms (Print Version)
# Ingredients:
01 -
Cooking spray.
02 -
1 ½ teaspoons olive oil.
03 -
8 mushrooms, stems removed and chopped, caps reserved.
04 -
1 jalapeño pepper, ribs and seeds removed, finely chopped.
05 -
1 clove garlic, minced.
06 -
1 (3 ounce) package cream cheese, softened.
07 -
3 tablespoons shredded Cheddar cheese.
08 -
Sea salt to taste.
09 -
Ground black pepper to taste.
# Instructions:
01 -
Cook bacon in a skillet over medium-high heat for about 10 minutes, turning occasionally until browned. Drain on a paper towel-lined plate and crumble.
02 -
Preheat the oven to 350°F (175°C) and coat a baking dish with cooking spray.
03 -
Heat olive oil in a skillet over medium heat. Add chopped mushroom stems, jalapeño, and garlic. Cook for about 10 minutes, stirring occasionally, until mushrooms release moisture and soften.
04 -
Transfer the cooked mixture to a bowl and stir in cream cheese, Cheddar cheese, and crumbled bacon. Season with salt and black pepper.
05 -
Spoon the cheese mixture into mushroom caps and place them in the prepared baking dish.
06 -
Bake for 15 to 20 minutes, or until the cheese begins to brown.
# Notes:
01 -
Tip: For extra spice, leave in some of the jalapeño seeds.
02 -
Variation: Add more cheese for a gooey, cheesy texture.