Mushroom Poppers Recipes

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JALAPENO POPPER MUSHROOMS



Jalapeno Popper Mushrooms image

My husband loves stuffed jalapenos and I like stuffed mushrooms, so I came up with this recipe that combines the two. Leave some of the seeds or ribs in the jalapeno for more heat! I like to use Neufchatel cheese and turkey bacon for a lower fat version -- it's just as tasty!

Provided by CookinBug

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 55m

Yield 4

Number Of Ingredients 10

2 slices bacon
cooking spray
1 ½ teaspoons olive oil
8 mushrooms, stems removed and chopped and caps reserved
1 clove garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 (3 ounce) package cream cheese, softened
3 tablespoons shredded Cheddar cheese
sea salt to taste
ground black pepper to taste

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
  • Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 2.5 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 287.7 mg, Sugar 0.8 g

JALAPENO POPPER MUSHROOMS



Jalapeno Popper Mushrooms image

Jalapeno Popper Mushrooms give you all the flavors of a jalapeno popper but stuffed into a Baby Bella mushroom.

Provided by Amanda Rettke--iamhomesteader.com

Categories     Appetizer

Time 35m

Number Of Ingredients 6

16 ounces baby Bella whole mushrooms
4 slices thick-cut bacon, (cooked and crumbled)
8 ounces (1 package) cream cheese, (softened)
3 medium jalapeno peppers, (seeded and diced)
1 cup Monterey Jack cheese, (shredded and divided)
1 tablespoon garlic, (minced)

Steps:

  • Preheat the oven to 350°F.
  • Clean the mushrooms with a damp paper towel. Carefully break off stems and discard.
  • In a medium bowl, combine the bacon, cream cheese, jalapeno peppers, 1/2 cup of shredded cheese, and garlic.
  • Fill each mushroom cap with a generous amount (about 1 tablespoon) of the cream cheese mixture. Arrange the stuffed mushrooms on a cast-iron skillet.
  • Sprinkle the mushroom caps with the remaining shredded cheese.
  • Bake 20 minutes, or until cheese is golden brown and melted.
  • Serve immediately.

Nutrition Facts : Calories 83 kcal, ServingSize 1 serving

JALAPENO POPPER STUFFED MUSHROOMS



Jalapeno Popper Stuffed Mushrooms image

Button mushrooms are stuffed with a creamy jalapeno filling and baked for a delicious appetiser.

Provided by Angela Coleby

Categories     Appetizer

Time 40m

Number Of Ingredients 8

8 button mushrooms
4 oz cream cheese (softened)
2 oz Cheddar cheese (grated)
1 oz Parmesan cheese (grated)
2 jalapeno peppers (de-seeded and chopped)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Gently clean the mushrooms and remove the stems.
  • In a bowl mix the cream cheese, half the Cheddar cheese, Parmesan cheese, jalapenos, garlic powder, salt and pepper. Ensure the mixture is soft enough to fill the mushrooms
  • Using a teaspoon fill the mushrooms with the cream cheese mixture.
  • Sprinkle the remaining grated Cheddar cheese over the top of the mushrooms.
  • Bake for 20 - 25 minutes at 200C/400F degrees.
  • Remove from the oven and set aside for 5 minutes before eating.
  • Garnish with chives or chopped bacon

Nutrition Facts : ServingSize 1 mushroom, Calories 91 kcal, Carbohydrate 2.9 g, Protein 5 g, Fat 7 g, Fiber 0.8 g

JALAPEñO POPPER MUSHROOMS



Jalapeño Popper Mushrooms image

Jalapeño Popper Mushrooms - always the first thing to go at parties! Mushrooms stuffed with cream cheese, garlic, cheddar cheese, bacon and jalapeños. Seriously delicious! Can prep mushrooms ahead of time and refrigerate until ready to bake. Great for parties or a low-carb snack. #partyfood #mushrooms #jalapenopoppers #lowcarb

Provided by Plain Chicken

Categories     Appetizer

Time 25m

Number Of Ingredients 6

24 whole white button mushrooms
2 cloves garlic, (minced)
1 (4-oz) can diced jalapeños, (drained)
1 (8-oz) package cream cheese, (softened)
¾ cup shredded cheddar cheese
½ pound bacon, (cooked and chopped)

Steps:

  • Preheat oven to 350ºF. Place a baking rack on a foil lined rimmed baking sheet. Set aside.
  • Remove stems from mushrooms.
  • Combine cream cheese, garlic, jalapeños, cheese and cooked bacon.
  • Spoon cream cheese mixture into mushroom caps. Place on baking rack.
  • Bake for 15 to 20 minutes.

JALAPEñO POPPER-STUFFED MUSHROOMS



Jalapeño Popper-Stuffed Mushrooms image

Here are the comforting flavors of jalapeño poppers transformed into a sophisticated, crowd-pleasing stuffed mushroom. Better yet? This surprising mash-up includes another perennial favorite, bacon(!), and it's easy enough to become a go-to holiday appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h20m

Yield 12 stuffed mushrooms

Number Of Ingredients 10

4 slices thick-cut bacon
12 large white mushrooms, stems removed and reserved
1 yellow onion, finely diced
2 jalapeños, stemmed, seeded and diced
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
4 ounces cream cheese, at room temperature
1/3 cup freshly grated Parmesan
1 heaping tablespoon panko
1 tablespoon chopped flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
  • Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
  • Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
  • Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
  • Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
  • Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
  • Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.

CHEESY BUFFALO MUSHROOM POPPERS



Cheesy Buffalo Mushroom Poppers image

Crispy fried mushrooms stuffed with cheese and jalapenos served smothered in buffalo hot sauce!

Time 20m

Yield 4

Number Of Ingredients 9

1 pound button or cremini mushrooms, stems removed and reserved
3 tablespoons cream cheese, room temperature
2 tablespoons cheddar cheese, shredded
1 tablespoon jalapeno, finely diced
2 cups panko breadcrumbs or breadcrumbs (gluten-free for gluten-free)
1/2 cup flour (rice flour for gluten-free)
2 eggs, lightly beaten
buffalo hot sauce to taste
ranch or blue cheese dressing to taste

Steps:

  • Chop the mushroom stems, mix with the cheeses and jalapeno and stuff the mixture into the mushroom caps rounding the filling off so that it and the mushroom form a complete and smooth ball (about 1 teaspoon per mushroom).
  • Dredge the mushrooms in flour, coat in egg followed by the breadcrumbs.
  • Heat enough oil to cover the mushrooms in a large pan over medium-high heat and cook the them until golden brown, about 2-3 minutes per side, before setting aside on paper towels to drain.
  • Enjoy with buffalo hot sauce and ranch dressing!

Nutrition Facts : Nutrition Facts Calories 239, Fat 11.2g (Saturated 2.4g, Trans 0), Cholesterol 86mg, Sodium 142mg, Carbs 24.6g (Fiber 3.4g, Sugars 2.7g), Protein 12.7g Nutrition by

MUSHROOM POPPERS



Mushroom Poppers image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

10 ounces imitation crab meat, shredded
6 ounces cream cheese
1/2 cup plus 2 tablespoons sriracha sauce, such as Huy Fong
2 stalks green onion, diced
20 medium to large white mushrooms, stems removed
Vegetable oil, for frying
One 10-ounce box tempura batter mix
1/4 cup plus 2 tablespoons soy sauce
1 tablespoon oyster sauce
1 1/2 teaspoons onion powder
1 cup corn syrup
2 tablespoons black sesame seeds, toasted
2 tablespoons white sesame seeds, toasted

Steps:

  • For the stuffed mushrooms: Mix the imitation crab meat, cream cheese, sriracha sauce and three quarters of the diced green onions in a large bowl. Make sure the mixture is well combined to avoid pockets of cream cheese or sriracha sauce. Stuff the mushroom caps with the crab mixture making sure the mixture is packed together tightly. Do not be afraid to overstuff the mushrooms.
  • Fill a medium saucepan or wok 3 inches deep with oil and heat to 325 degrees F. Divide the tempura batter mix between 2 bowls. In one bowl, add cold water according to the manufacturer's instructions; the mixture should coat the back of a wooden spoon.
  • In batches, dredge the stuffed mushrooms in the dry tempura batter mix, and then coat in the wet tempura batter. Shake off any excess batter and then carefully place the mushrooms into the hot oil, taking care not to burn yourself or splatter any oil. Fry until crisp, 5 to 8 minutes, and transfer to a plate layered with paper towels. Cooking time can vary wildly depending on the size of the mushrooms, the thickness of the batter and the number of mushrooms placed into the pan at the same time. If in doubt, take out a sacrificial stuffed mushroom and cut it in half. If the center of the crab mixture is still cold to the touch, then the rest of the mushrooms should cook for a while longer. A warm center indicates that the mushrooms are ready.
  • For the mushroom sauce: Whisk together the soy sauce, oyster sauce and onion powder in a bowl. Add the corn syrup and mix until thoroughly combined.
  • For serving: Cut the cooked stuffed mushrooms in half, drizzle some of the mushroom sauce on top and sprinkle with the black and white sesame seeds and remaining diced green onions. Serve with the remaining mushroom sauce on the side for dipping.

MOREL MUSHROOM SOUP



Morel Mushroom Soup image

This hearty, homemade morel mushroom soup is so delicious and easy, you'll never go back to the canned stuff again! Serve warm with crusty bread.

Provided by Elizabeth Brockman

Categories     Cream of Mushroom Soup

Time 1h

Yield 6

Number Of Ingredients 14

5 tablespoons butter
1 pound fresh morel mushrooms, sliced into 1/2-inch pieces
6 cloves garlic, minced
1 medium onion, diced
2 teaspoons dried thyme
2 teaspoons dried parsley
½ cup moscato wine
½ cup all-purpose flour
4 cups beef broth
1 teaspoon chicken bouillon granules, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon cracked black pepper, or more to taste
1 cup heavy whipping cream
½ cup milk, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
  • Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
  • Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
  • Stir in cream and enough milk to reach desired thickness. Cook until heated through.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 19.8 g, Cholesterol 81.4 mg, Fat 25.2 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 15.7 g, Sodium 951.6 mg

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