Welcome fall and football season with bell’alimento’s Mushroom and Cheese Stuffed Jalapenos.
If you’re looking for a quick and easy appetizer that’s perfect for fall and football season, look no further. These mushroom stuffed jalapenos will disappear faster than you can make them.
We’ve used white button mushrooms but feel free to use any fresh mushrooms you’d like.
When selecting your jalapenos, try to get them as close to the same size as possible so that they cook at the same rate. To save time you could even make the mushroom/cheese mixture in advance, stuff the jalapenos and then bake them just before you’re ready to get your nosh fest on.
Although we’ve listed the crispy prosciutto and chives as optional, they are highly recommended.
Mushroom and Cheese Stuffed Jalapenos
Prep Time: 15 minutes
Cook Time: 20-25 minutes
12 jalapenos, halved, seeds removed
8 ounces button mushrooms, finely minced
1 clove garlic, minced
8 ounces cream cheese, room temperature
1 cup grated aged cheddar
kosher salt/black pepper
2 slices prosciutto, crisped
Preheat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper or a silicon baking mat. Place jalapeno halves on top. Set aside.
Into a large bowl combine: mushrooms, cream cheese, cheddar. Season with salt and pepper.
Scoop mushroom mixture into jalapeno halves. Bake for 20-25 minutes OR until cheese is bubbly and jalapenos have softened.
Garnish with prosciutto and chives if desired.