Bacon Jalapeño Stuffed Mushrooms
Makes 2 dozen
Time 45 min
Give your stuffed mushroom appetizer a makeover with a little kick and a dab of tart-sweet cherry to contrast with salty bacon.
Special Diets:
Ingredients
- 6 slices Wellshire bacon
- 24 white/button or cremini mushrooms, stems removed and retained
- 1 yellow onion, finely chopped
- 1 jalapeño pepper, finely chopped (seeded, if desired)
- 1/2 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons Dalmatia Sour Cherry Spread
Method
Preheat the oven to 375°F.
Fry bacon in a large skillet over medium heat until crisp, 7 to 9 minutes.
Transfer to a paper-towel-lined plate, cool and finely chop.
Discard all but 2 teaspoons grease from skillet; return to medium heat, add mushroom stems, onion, jalapeño and salt.
Cook, stirring occasionally, until very dry and lightly browned, about 8 minutes.
Transfer to a food processor and pulse just until chopped.
Add bacon and parsley; pulse until combined.
Spoon some of the mixture into each mushroom cap, top with 1/4 teaspoon sour cherry spread and arrange on a large baking sheet.
Bake until mushrooms are tender and lightly browned, 20 to 25 minutes.
Let cool slightly.
Serve warm or at room temperature.
Nutritional Info:
Per serving: 20 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 80mg sodium, 3g carbohydrates (0g dietary fiber, 2g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 6 slices Wellshire bacon
- 24 white/button or cremini mushrooms, stems removed and retained
- 1 yellow onion, finely chopped
- 1 jalapeño pepper, finely chopped (seeded, if desired)
- 1/2 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons Dalmatia Sour Cherry Spread