FOOD

Jalapeno And Cheese Stuffed Portabello Mushroom

Who needs a bowl when you have a portabello mushroom?

FOOD

Jalapeno And Cheese Stuffed Portabello Mushroom

Who needs a bowl when you have a portabello mushroom?

Ingredients

  • 4 ounces slices thick-cut bacon, cooked and crumbled, reserve grease
  • 4 large portobello mushrooms, stems removed
  • 3 cloves freshly minced garlic
  • 2 jalapeño peppers, seeded and finely diced, divided
  • Pinch of salt
  • 8 ounces cream cheese, softened
  • 3 ounces tablespoons shredded cheddar cheese
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish

Steps

  1. Preheat the oven to 350°F. Finely chop one mushroom and stems for filling.
  2. In a medium skillet, heat 2 tablespoons of bacon grease, add onions and jalapeños, and cook for 1 minute. Add mushrooms and season with salt. Continue to cook for about 5 minutes.
  3. Remove from heat and transfer the mushroom mixture to a medium-sized mixing bowl. Add the cream cheese, cheddar cheese and crumbled bacon to the bowl. Mix well to combine. Add a pinch of salt and pepper and give it a taste.
  4. Spoon the cheese mixture into the mushroom caps, distributing it evenly.
  5. On a lined baking sheet, arrange mushrooms and bake for 20 minutes until cheese is lightly golden.
  6. Garnish with freshly chopped parsley.
  7. Cook with soul. Eat with pleasure!