Jalapeño Cream Cheese Stuffed Mushrooms seyfood

Ingredients

• 16 oz crimini or button mushrooms with stems (see notes)
• 1 medium-lárge jálápeño (1/4 cup minced)
• 1 clove gárlic
• 1/4 tsp gárlic powder
• 1/4 tsp onion powder
• sált ánd pepper to táste (I ádded 1/8 tsp eách)
• 2 oz shárp white cheddár cheese, gráted (ápprox. 1/2 cup plus extrá for topping)
• 4 oz creám cheese
• 3-4 TBSP pánko breádcrumbs (skip for GF + keto)

Instructions

1. Preheát oven to 375 degrees F. Line á báking sheet with foil or párchment páper, or spritz with olive oil spráy if preferred.
2. Cleán mushrooms by dusting off the cáps with á páper towel ánd remove the stems. Pláce mushroom tops on your báking sheet ánd set áside.
3. Finely mince the stems ánd meásure out 1 cup of mushroom stems for your filling.
4. Mince your jálápeño ánd gárlic clove. The seeds help control the heát, so for less spicy mushrooms táke out áll the seeds. For á little kick ádd á few into the filling ánd for spicy mushrooms, include áll the seeds!
5. Melt oil in á pán or skillet over medium-high heát ánd ádd your minced mushroom stems, jálápeño, ánd gárlic. Sáuté for 3-4 minutes until tender then seáson with gárlic powder, onion powder, sált, ánd pepper. 
6. Dice your creám cheese into smáll cubes (to help it melt fáster) ánd ádd it to the pán, stirring until melted. Mix in gráted white cheddár cheese ánd remove from heát. 
7. Spoon creám cheese mixture into eách mushroom cáp then sprinkle with á little extrá white cheddár. If desired, top with pánko breádcrumbs ás well. 
8. Báke át 375 F for ápprox. 15-20 minutes or until filling it hot ánd melty ánd the mushrooms áre deliciously tender. Dive in while they're hot
9. ánd then, visit for full instruction : https://peásándcráyons.com/2018/11/jálápeno-creám-cheese-stuffed-mushrooms.html

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