Bacon Jalapeno Stuffed Mushrooms

Bacon Jalapeno Stuffed Mushrooms

Makes 2 dozen

Give your stuffed mushroom appetizer a makeover with a little kick and a dab of tart-sweet cherry to contrast with salty bacon. From Elizabeth Hernandez, Prepared Foods, Willowbrook, Illinois

  • 6 slices Wellshire bacon
  • 24 medium white/button or cremini mushrooms, stems removed and retained
  • 1 yellow onion, finely chopped
  • 1 fresh jalapeño pepper, finely chopped (seeded, if desired)
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons Dalmatia Sour Cherry Spread
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Preheat oven to 375°F. Fry bacon in a large skillet over medium heat until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined plate, cool and finely chop. Discard all but 2 teaspoons grease from skillet; return to medium heat, add mushroom stems, onion, jalapeño and salt. Cook, stirring occasionally, until very dry and lightly browned, about 8 minutes. Transfer to a food processor and pulse just until chopped. Add bacon and parsley; pulse until combined. Spoon some of the mixture into each mushroom cap, top with 1/4 teaspoon sour cherry spread and arrange on a large baking sheet. Bake until mushrooms are tender and lightly browned, 20 to 25 minutes. Let cool slightly. Serve warm or at room temperature.

Nutritional Info: 
Per Serving:20 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 80mg sodium, 3g carbohydrate (0g dietary fiber, 2g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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