Bacon Jalapeno Stuffed Mushrooms

Photo: psfreeman

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. Recipe from the Whole Foods Market website:

Yield: 2 servings ( Serving Size: dozen )
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  • 6 slice(s) bacon
  • 24 medium white/button or cremini mushrooms, stems removed and retained
  • 1 yellow onion, finely chopped
  • 1 fresh jalapexC3xB1o pepper, finely chopped (seeded, if desired)
  • 1/2 teaspoon(s) fine sea salt
  • 2 tablespoon(s) finely chopped parsley
  • 3 tablespoon(s) Dalmatia Sour Cherry Spread


  1. 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.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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