Jalapeno Stuffed Portobellos
Over a year ago
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Ingredients
- 4 slices Bacon
- 4 portobello mushrooms
- 3 ounces Cream Cheese. Softened
- 3 ounces aged cheddar
- 1 Jalapeno pepper
- 1 clove garlic
Accompaniment
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Description
If stuffed portobellos and jalapeno poppers had a love child, it would be this delicious hybrid recipe.
Method
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1
- Fry bacon, let cool and chop or crumble
- Wipe mushrooms clean, remove and finely chop stems
- Mince garlic
- Remove seeds and finely chop jalapeno
- Shred cheddar (if necessary)
- Saute chopped portobello stems in the bacon grease, add garlic and cook 1-2 minutes
- Mix softened cream cheese, bacon, cheddar, jalapeno and garlic-portobello stem mixture until well combined
- Divide cheese mixture equally between the portobello caps
- Bake at 350 degrees until lightly browned on top, 10-15 minutes
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