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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jalapeno Cream Cheese Stuffed Mushrooms-easy and delicious Recipe

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This recipe for Jalapeno Cream Cheese Stuffed Mushrooms-easy and delicious is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz mushrooms with stems
1-2 medium-large jalapenos (1/4-1/2 cup minced)
1 clove garlic
1 Tbsp butter
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper
2 oz sharp white cheddar cheese, grated (approx 1/2 cup plus extra)
4 oz cream cheese
3-4 Tbsp panko breadcrumbs
Directions:
Directions:
Preheat oven to 375. Line a baking sheet with foil or spritz with oil spray.

Clean mushrooms by dusting off the caps with a paper towel and remove the stems. Place mushroom tops on your baking sheet and set aside.

Finely mince the stems and measure out 1 cup of mushroom stems for your filling.

Mince your jalapeno and garlic clove. The seeds help control the heat, so adjust to taste.

Saute jalapenos and garlic for 3-4 minutes until tender. Then season with garlic powder,onion powder, salt and pepper

Dice your cream cheese into small cubes and add it to the pan, stirring until melted. Mix in grated white cheddar cheese and remove from heat.

Spoon cream cheese mixture into each mushroom cap then sprinkle with a little extra white cheddar. If desired, top with panko breadcrumbs as well.

Bake at 375 for approx 15-20 minutes or until filling it hot and melty and the mushrooms are deliciously tender. Dive in while they're hot.

 

 

 

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