Wednesday, August 3, 2016

Jalapeno Popper Stuffed Mushrooms


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This was my entry for the Hor d' oeuvres category for dish of the day at the fair last week.
I love stuffed mushrooms and these were no exception.  I think they could be a little hotter though.  I did not taste the jalapeno much at all.

Cally and I had a good showing at the fair this year.  There was only 1 day that I did not place with one of my dishes.  Every night there were 2 categories and each category had anywhere from 12 plus entries in it.  The top 5 dishes placed each night with a ribbon and monetary prize.

Here is a picture of my mushrooms that I took after I was awarded my 5th place finish with my dish.

Jalapeno Popper Stuffed Mushrooms

16 ounces mini bella mushrooms
8 ounces cream cheese
2 jalapeno peppers, seeded and chopped
3 teaspoons minced garlic
1 cup shredded cheddar cheese, divided
5 slices bacon, cooked and crumbled
1-2 tablespoons olive oil
1/2 cup panko bread crumb
freshly chopped cilantro for garnish

Preheat oven to 350 degrees

In a skillet brown the bacon, drain on a paper towel and set aside

In the same skillet saute the chopped jalapenos and minced garlic until peppers are tender, drain on paper towel and set aside

Wash the mushrooms, remove the stems and lay on a paper towel to dry.

In a bowl mix together the cream cheese, crumbled bacon, 1/2 cup cheddar cheese, jalapenos and minced garlic until well combined, set aside

Mix together panko bread crumbs and 1/2 cup cheddar cheese, set aside

Brush olive oil on the bottoms of the mushrooms, spoon the cheese mixture into each mushroom cap and place in a 9 x 13 pan.  Put a pinch of the bread crumb/cheese mixture on top of each mushroom.

Bake for 30-40 minutes or until the mushroom is tender.  Garnish with cilantro if desired