I love jalapeño poppers. I love stuffed mushrooms. So, I figured, why not make jalapeño popper stuffed mushrooms? So I did, and I loved it! This recipe is for all the people hosting Super Bowl parties who want to actually WATCH the Super Bowl instead of holding down the kitchen cooking the whole time! These jalapeño popper stuffed mushrooms can be assembled 1 day in advance, and can be baked right before your guests come! Easy peasy.
I can’t exactly say that these are “healthy”, but these are definitely healthier than their breaded, deep fried jalapeño popper cousins. For one, these are baked in the oven. For two (English?!), these have mushrooms which are extremely healthy for you. Read up here about the health benefits of mushrooms!
Also, a little tid bit about spicy food. Spicy food helps to boost your metabolism. I’m all about it. If you can’t stand the heat, stay out the kitchen! I love to add heat to almost anything savory that I cook. A little trick I learned is that if you’re using really heavy, rich ingredients (in this case cream cheese), you can lighten up the dish with either fresh citrus or some natural heat from jalapeño peppers or other spicy peppers. It’s a common theme in a lot of my recipe. I know that spicy food isn’t for everyone- and everything should be done in moderation. The spice isn’t supposed to burn your mouth, it’s supposed to balance out the dish, keep that in mind!
Jalapeño popper stuffed mushrooms- GAME ON!
This recipe will have some leftover mushroom stems. For an extra mushroomy flavor- dice up the excess stems and mix them into the cream cheese filling. Or, if you’re still going strong in you 2017 diet plans- you can reserve the mushroom stems and make an egg white scramble or omelette for breakfast the next day with mushrooms and other diced veggies!
Ultimate squad goals, Exhibit A:
-Fresh Chef Nikki