Tuesday, June 11, 2013

Jalapeno Popper Mushrooms


JALAPENO POPPER MUSHROOMS
Two 8-ounce packages mushrooms, stems removed
One 8-ounce package cream cheese
1/2 C shredded cheddar cheese
1/4 C shredded Parmesan cheese
1 T garlic powder
About 1 lb bacon (thin sliced...thick will take forever to cook)
2-3 T jarred jalapeno slices
Toothpicks

Preheat the oven to 350 degrees.  If your mushrooms are large, cut the bacon in halves.  If they are small, cut the bacon into thirds.  You may or may not have enough bacon for the last few mushrooms.  Just cook them without it.

In a food processor, add all the ingredients except the mushrooms and bacon.  Pulse until combined.  Fill the filling into the mushroom caps. Wrap each mushroom with the bacon and secure through the sides with a toothpick.  Cook for 25-30 minutes or until the bacon is crispy.  Some of the filling may leak out, but that's okay too.  It's great to eat with a spoon!

1 comment:

  1. This would be really great with jalapeno cream cheese instead of jalapenos and cream cheese. Word of caution: once you start using jalapeno cream cheese, all you'll want to do is find other ways to use it. It's amazing!

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