Sunday, March 13, 2011

Spicy Stuffed Mushrooms with Bacon

One of my all time favorite appetizer recipes - bacon, mushrooms, cheese, jalapeno.... How can you go wrong?
4 slices bacon
1 1/2 lbs mushrooms
1 tbsp butter
1/4 cup onion - finely chopped
1 garlic clove - finely chopped
1/3  cup sweet red pepper - finely chopped
1 jalapeno pepper -- finely chopped
3/4  cup shredded cheese
(any cheese, I like cheddar but you could also use mozzarella or bleu cheese)
Cook bacon until crisp. Remove from skillet, drain on paper towels and chop.
Remove stems from mushrooms. Reserve and finely chop 2/3 of stems. Discard
remaining stems.
Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water, 
then drain on paper towels.
Heat butter and add mushroom stems, onion, and garlic. Cook five minutes, add
peppers and cook three minutes longer. Cool, then stir in bacon and 1/2 cup of cheese.
Spoon into caps. Bake on baking sheet at 350º for 10 minutes. When taking the
mushrooms out of the oven, sprinkle the remaining cheese over the top and serve!

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