JALAPENO POPPER STUFFED MUSHROOMS RECIPE - (4.4/5)
Provided by Jarr315
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Set aside. Brush the outside of the mushrooms with olive oil and sprinkle lightly with black pepper. Place in the baking dish. In a medium bowl, mix together the cream cheese, mayonnaise, jalapenos, garlic, cheddar, salt, and pepper. In a separate small bowl, pour the melted butter over the Panko crumbs. Stir thoroughly to coat all the crumbs in butter. Fill the mushrooms evenly with the cream cheese mixture. Top each of the mushrooms with the Panko crumbs. Bake for 40 to 45 minutes, until the tops are a deep, golden brown. Serve hot.
JOE'S SCREAMING STUFFED JALAPENO POPPERS
Enjoy watching your tailgate buddies wipe tears off their faces after eating one of these tastefully disguised cheese-stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. These are easy to prepare in advance and store well in a cooler until ready to be BBQ'd.
Provided by Food Network
Categories appetizer
Time 40m
Yield 10 to 25 stuffed peppers
Number Of Ingredients 8
Steps:
- Preheat the grill.
- Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
- Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
- Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
- Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
- BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
- Serve 'em up and watch your friends squirm with delight!
JALAPENO POPPER MUSHROOMS
My husband loves stuffed jalapenos and I like stuffed mushrooms, so I came up with this recipe that combines the two. Leave some of the seeds or ribs in the jalapeno for more heat! I like to use Neufchatel cheese and turkey bacon for a lower fat version -- it's just as tasty!
Provided by CookinBug
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
- Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 2.5 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 287.7 mg, Sugar 0.8 g
JALAPENO POPPERS
Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food
Provided by Good Food team
Categories Side dish, Snack, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
- Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
- Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
- Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.
Nutrition Facts : Calories 350 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
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- In a skillet over mid-high heat, cook the bacon until well browned and beginning to crisp. Remove from skillet and place on a paper towel lined plate to drain. Allow to cool and then crumble. Set aside until ready to use.
- Wash and dry the mushrooms. Remove the stems (reserve the caps for stuffing) and finely chop them.
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