Jalapeno Bacon Stuffed Mushrooms
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
12 whole Mushrooms, Large
¼ cups Panko Bread Crumbs
1 Tablespoon Butter
3 slices Thick Cut Bacon, Chopped
1 whole Jalapeno, Minced
¼ cups Diced Yellow Onion
1 clove Garlic, Minced
1 ounce, Cream Cheese
2 ounces, Cheddar Cheese
1 tsp garlic powder
1 tsp onion powder
¼ teaspoons Salt
¼ teaspoons Fresh Ground Pepper
Instructions:
In a small bowl, combine the panko bread crumbs with the melted butter. Toss until evenly coated. Set aside.
Heat the oven to 350 F.
Carefully clean and stem the mushrooms. Set the caps on a small baking sheet. Chop the stems and set aside.
In a small pan over medium heat, cook the chopped bacon until crisp. Add the chopped vegetables and mushroom stems and cook until softened, about five minutes. Season with salt and pepper to taste. Set aside to cool slightly.
In a medium bowl, mix the shredded cheese with the cream cheese until well combined. Add the warm vegetable mixture and mix well.
Divide the filling evenly between the mushrooms. Top with the buttered panko mixture.
Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.
Serves 6.
From tasty kitchen.com