Cheddar Mushroom Jalapeno Poppers
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
12 poppers
- Serves:
- 4
ingredients
- 12 large jalapeno peppers
- 1⁄4 cup light cream cheese
- 1⁄2 cup old cheddar cheese
- 3 portobello mushroom caps
- 1 tablespoon butter
- 1⁄2 teaspoon smoked sea salt
- ground black pepper
directions
- Finely dice Portobello mushrooms into little pieces.
- Saute mushrooms in the butter, salt and pepper to taste until soft and browned. Set aside to cool slightly.
- Shred Chedder finely.
- In a large bowl combine the sauteed mushrooms, finely shredded Chedder and light Cream Cheese and mix thoroughly.
- Place peppers on a cutting board and allow to lie flat. Cut a slit all the way down the center. Now, slice the top of the pepper below the stem. Don't cut all the way through. This should create two flaps.
- Scoop/scrape the white pith and remove all the seeds.
- Fill the peppers with the cheese mixture and push a tooth pick to hold the two flaps together.
- Broil on a tin foil covered baking sheet about 6 inches from the top of the oven for 10 minute
- Rotate pan and broil for another 10 minute until the peppers are charred and the cheese is brown and bubbly.
- Let stand for 5 minute.
- Enjoy with some ginger ale or beer!
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RECIPE SUBMITTED BY
Lived in Ontario my whole short life but I've been lucky enough to travel a bit. I run a small marine hardware manufacturing business with my dad. We're a team!
I love to cook, especially with my new wife! We have lots of cookbooks, we've even made our own for our family at Christmas!
I have been vegan for only a couple months, since January 1, 2010. But I was a vegetarian for awhile before that...I find living on a plant based diet to be an adventure in food and experience. We should all cut down on the amount of eggs, meat and dairy we consume.