Today I have a special guest blogger! On a recent visit to Houston, I hung out out with my niece, Natasha and we made this recipe for Bacon Wrapped Mushrooms stuffed with Jalapeño and Cheese. I wish we lived closer so we could cook together more often because we have such fun. I’m so exciting to have her here and introduce her to you:
My Aunt Monica was in town! Every time she comes to visit we always spend some quality time doing something we both love, cooking! It is always great to share recipes and have girl time together! Traditionally we make whoopie pies together, sadly there was not enough time to make them. Even though we did not make whoopie pies we still had a wonderful time cooking. The timing of Aunt Monica’s visit was perfect because I had just finished tweaking a recipe I had been experimenting with, Bacon Wrapped Mushrooms Stuffed with Jalapeño and Cheese. I was already cooking cream cheese stuffed jalapenos for dinner. So I decided to combine the two.
This is a dish took form because my mother had seen bacon wrapped things on Facebook. She wanted stuffed mushrooms one night. I was already cooking cream cheese stuffed jalapenos for dinner. So I decided to combine the two. I think. At first I was a little iffy on the idea of mushrooms because I had never really liked them. But I decided if we wrapped in bacon, covered in jalapenos and smothered in cheese it would not be so bad. Now mushrooms are an awesome! In the recipe While cooking we decided to experiment with cream cheese as well as Hot Pepper Cheese. I have included both Hot Pepper and Cream Cheese options. They both were amazing! The Hot Pepper Cheese is similar to White American, but it also contributes to and enhances the pepper flavor. The cream cheese on the other hand adds a nice creamy texture and helps cut some of the burn from the jalapenos.
This could be served as a meal or a side dish. An advantage I have found is this dish re-heats excellently! I usually cook this as a side dish for dinner and reheat the leftovers for breakfast. This time I cooked it as a side dish while Aunt Monica was teaching me a new method she had recently learnt for cooking steaks. It is Amazing! This worked great because I usually pair mushrooms or jalapeños dish with a red meat. We traded techniques and created a fantastic meal together!
This recipe would also be good with spinach, red tomato, and mozzarella cheese.
- 6 Portabella Mushroom Caps
- 12 Jalapeños Peppers
- 6 Slices of Hot Pepper Cheese or 12 oz of cream cheese or both
- 2 lbs. of thick cut Applewood Bacon
- Preheat oven to 400 degrees.
- Cover 2 baking pans with aluminum foil for easy clean up.
- Clean the mushroom and jalapeños.
- Remove the stem of the mushroom.
- Remove the seeds and dice the jalapeños.
- Meanwhile lay out the 3 - 5 strips of bacon in a star pattern on the aluminum foil for each mushroom. Place the mushroom upside down in the center of the bacon star. Add the diced jalapeños in to the center on the mushroom cap. Cover the peppers with 2 oz of cream cheese, 1 slice of the pepper cheese or both. After stuffing the mushroom with jalapeños and cheese, fold the bacon up around the mushroom. If you want you can use a toothpick to secure the bacon up around the mushroom, but it is not necessary.
- Place the pans in the oven. The heat of the oven will melt the cheese into the peppers and crisp the bacon. Check after 30 minutes to make sure the bacon is not burning on the top. Continue to check every 5 minutes. After the bacon is crisp remove from the oven and let sit for 1 minute before serving.
- This could be served as a meal or a side dish.