Jalapeno Popper Mushrooms
Cook Time
45
mins
Calories
246
Serving Size
7
Carbs
7.4
Fat
22.2
Protein
9.6
Photo by:
Sunsetontheside.com
description
Popper stuffed mushrooms?... all I need to hear :)
ingredients
- 24 oz. mushrooms, cleaned and stems removed
- 1-2 T. extra-virgin olive oil
- 1 (8-oz) package cream cheese, at room temperature
- 1/3 cup mayonnaise
- 3 jalapenos, seeds removed & minced
- 1 garlic clove, minced
- 1 cup shredded cheddar cheese
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly-ground black pepper, plus more for seasoning
- 2 T. unsalted butter, melted
- 3/4 cup seasoned panko crumbs
directions
- Preheat oven to 350 degrees F. Spray a 9 x 13” baking dish with non-stick cooking spray. Set aside.
- Brush the outside of the mushrooms with olive oil and sprinkle lightly with black pepper. Place in the baking dish.
- In a medium bowl, mix together the cream cheese, mayonnaise, jalapenos, garlic, cheddar, salt, and pepper.
- In a separate small bowl, pour the melted butter over the panko crumbs. Stir thoroughly to coat all the crumbs in butter.
- Fill the mushrooms evenly with the cream cheese mixture. Top each of the mushrooms with the panko crumbs.
- Bake for 40-45 minutes, until the tops are a deep, golden brown. Serve hot
submitted by Sunsetontheside - more here :)