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Jalapeno & Cheese Stuffed Mushrooms

4/20/2016

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Ingredients
2 slices thick-cut bacon, cooked and crumbled, reserve grease
3 large portobello mushrooms, stems removed plus 1 large portobello mushroom, finely chopped (reserve caps, with gills, for stuffing)
1/2 tablespoon freshly minced garlic
2 jalapeño peppers, seeded and finely diced 
Pinch of salt
3-ounces cream cheese, softened
3 tablespoons shredded cheddar cheese
Kosher salt and freshly ground black pepper to taste
Freshly chopped parsley, garnish

Directions
Preheat the oven to 350°F and double line a baking sheet with foil.

Place 3 mushroom caps on the sheet pan and coat in olive oil. Season lightly with salt. Over medium heat, add the chopped mushrooms, garlic, jalapeño, and a pinch of salt to the bacon drippings in the skillet. Cook, stirring, until the mushrooms soften and release their juices.

Remove from heat and transfer the mushroom mixture to a medium sized mixing bowl. Add the cream cheese, cheddar cheese, and crumbled bacon into the bowl. Mix well to combine. Add a pinch of salt and pepper and give it a taste. Spoon the cheese mixture into the mushroom caps, distributing it evenly. Bake until the cheese is melted and golden brown, about 20 minutes.

Cook with soul. Eat with pleasure! 
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SON OF A SOUTHERN CHEF LLC © COPYRIGHT 2018. ALL RIGHTS RESERVED.
PHOTOGRAPHY BY ANISHA SISODIA @AnishaSpice
  • HOME
  • cookbook
  • MEET LAZARUS
  • RECIPES
    • Comfort Food & Southern Inspired
    • Fall & Winter Recipes
    • Breakfast & Brunch
    • Burgers & Sandwiches
    • Soups & Stews
    • Meat, Fish & Poultry
    • Family Style
    • Veggie Mains & Sides
    • Healthy Snacks
    • Drinks, Shakes & Smoothies
    • Baking & Pastry
  • shows
    • Comfort Nation
    • Chopped U
  • MUSIC
  • CONTACT