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Enjoy this recipe from The Christmas Table.
Submitted by: Julianne Saifullah from Lexington, KY
16 mushrooms
2 cloves garlic, minced
2 jalapeño peppers, finely chopped, ribs and seeds removed
1 T. olive oil
2-3-oz. pkgs. cream cheese, softened
1/4 c. plus 2 T. shredded Cheddar cheese
4 slices bacon, crisply cooked and crumbled
salt and pepper to taste
Separate mushroom stems from caps; set caps aside. Finely chop stems. In a skillet over medium heat, cook chopped stems, garlic and peppers in oil; cook and stir until mushrooms are tender, about
10 minutes. Transfer mushroom mixture to a bowl; stir in cheeses and bacon. Season with salt and pepper. Spoon mushroom mixture generously into reserved mushroom caps; arrange caps in a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until golden on top. Serves 8. | |
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Separate mushroom stems from caps; set caps aside. Finely chop stems. In a skillet over medium heat, cook chopped stems, garlic and peppers in oil; cook and stir until mushrooms are tender, about
10 minutes. Transfer mushroom mixture to a bowl; stir in cheeses and bacon. Season with salt and pepper. Spoon mushroom mixture generously into reserved mushroom caps; arrange caps in a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until golden on top. Serves 8. |
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