Bacon and Veggie Stuffed Mushrooms

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Yields 2 Servings


7 large mushrooms
1 tablespoon of olive oil
¼ cup diced onion
2/3 cup diced zucchini
2 cloves of garlic (diced)
1 Serrano pepper (diced)
1 teaspoon dried oregano
4 dashes of salt
4 dashes of ground black pepper

1 large leaf of kale (chopped)
2 tablespoons real bacon bits
1 tomato (diced)
¼ cup diced mozzarella cheese
¼ cup panko bread crumbs


Preheat the oven to 350 degrees F. In a medium size bowl, add the onions, zucchini, garlic, and Serrano pepper. Set aside. After cleaning the mushrooms, remove the stems. If the mushrooms are nice and fresh the stems should just snap off. Dice the stems and add them to the bowl.

Heat a medium size skillet on medium heat, and add the olive oil. Then add the veggies from the bowl to the pan. Add the salt, pepper, and oregano. Stir together and saute for about 7 minutes. Add the kale to the pan and stir. Saute until the kale starts to turn a darker color (about 3 or 4 minutes). Remove the veggies from the pan and put them back into the bowl they were in. Add the bacon (dice the bacon if necessary), tomatoes, mozzarella and panko bread crumbs to the bowl. Stir all of the ingredients together.

Gently stuff the mushrooms so that the stuffing is in the shape of a mound on top of the mushrooms. There should be enough stuffing to “overstuff” each mushroom. Bake uncovered in the oven on a cookie sheet until the cheese melts (about 10 to 15 minutes). Serve while warm.

Recipe from Coupon Clipping Cook, 2013