Bacon Jalapeño Stuffed Mushrooms

Name: Bacon Jalapeño Stuffed Mushrooms
Ingredients: 6 slices bacon; 24 medium white/button or cremini mushrooms, stems removed and retained; 1 yellow onion, finely chopped; 1 fresh jalapeño, finely chopped (seeded, if desired); 1/2 teaspoon salt; 2 tablespoon finely chopped parsley; 3 tablespoon sour cherry spread

Whole Foods Market|Dec. 12, 2013 11:20 am EST

2.5 (2 ratings)

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Give your stuffed mushroom appetizer a makeover with a little kick and a dab of tart-sweet cherry to contrast with salty bacon.

Servings

12

Ingredients

6 slices bacon
24 medium white/button or cremini mushrooms, stems removed and retained
1 yellow onion, finely chopped
1 fresh jalapeño, finely chopped (seeded, if desired)
1/2 teaspoon salt
2 tablespoon finely chopped parsley
3 tablespoon sour cherry spread

Directions

Preheat oven to 375 degrees. 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.