There’s something that’s very gratifying about cooking for my folks – I teasingly call them my victims because they get the brunt of my new recipes and various concoctions. You’d think at their age they’d be a little jaded about food so I love it when their eyes light up and I get the little happy noises when they eat.
That’s what happened when I made these stuffed mushrooms the other day. They’re cheesy, ooey gooey goodness punctuated by the wee bit of jalapeno and the smokiness of the bacon, and those crispy breadcrumbs on top were the perfect touch. We polished them off in no time and I think we all burnt the roof of our mouths on that molten cheese. Wait a few minutes before you dig into them!
I wouldn’t have ever thought to stuff mushrooms with this particular concoction, but when we go to the store, the folks love to buy the ones the butcher has in his case. They’re really good, but I just about die a little bit at the price.
Just picking up everything to make them lowers the cost, although you’ll have leftover ingredients & the initial outlay can add up. If you’re really savvy and watch the sales, you can make these for a fraction of the cost.
Mushrooms regularly go on sale, so rather than deciding to cook with them on a whim, I try to watch the sales & time my cravings. I always have a stash of sale priced cheese & cream cheese – it’s generally half price or less and I stash it in my fridge or freezer. Bacon, though, can be a bit of a budget killer (it used to be so cheap) so I watch the sales, often around holidays, and pick up multiple packages (look for coupons) for the freezer when it’s at the low.
Cheddar, Bacon & Jalapeno Stuffed Mushrooms
- 1 8 ounce package whole button mushrooms
- 1 tablespoon olive oil
- 1 green onion, finely sliced
- 1/2 to 1 jalapeno, seeded and finely minced
- 2 cloves garlic, minced
- 4 ounces cream cheese
- 3/4 cup shredded cheddar cheese
- 1/2 cup bacon finely diced, cooked bacon (about 3 slices)
- salt & pepper to taste
- 1/2 cup dry or toasted bread crumbs or bread crumb topping
- 1 tablespoon olive oil to moisten bread crumbs, if not using bread crumb topping
Preheat oven to 375 degrees
In a medium-sized skillet, add the tablespoon olive oil. Add green onion and jalapeno and saute for two or three minutes. Add garlic and saute for another minute. Remove from heat and add the cheeses, stirring to combine. Add bacon bits, salt and pepper to taste.
Meanwhile, prepare mushrooms by removing stems. Stuff the cheese mixture into the mushrooms, mounding up and over the top. Place into a small casserole or baking dish.
Combine the breadcrumbs and olive oil or prepare the bread crumb topping. Either gently roll the mushrooms in the crumbs or sprinkle the crumbs over the mushrooms, pressing gently to adhere if necessary.
Bake about 15 to 17 minutes until cheese is warmed through and breadcrumbs browned. Let cool for a few minutes before eating.
Recipe may be doubled.
I’ll be bringing this to Fiesta Friday, hosted this week by Laura @ Feast Wisely. Make sure to visit Fiesta Friday this week – I’ve already seen several wonderful St. Patrick’s day recipes among the recipes and do visit Laura and her delightful blog.