Jalapeno Popper Stuffed Mushrooms
Servings: 8 mushrooms
Button mushrooms are stuffed with a creamy jalapeno filling and baked for a delicious appetiser.
- 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
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
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1mushroom | Calories: 91kcal | Carbohydrates: 2.9g | Protein: 5g | Fat: 7g | Fiber: 0.8g